Maize de Verano Cocktail

A-MAIZE-ing! Grill a few extra cobs of corn for this fun summer cocktail.

Talk about an a-MAIZE-ing way to serve your fresh summer corn! TABLE contributors, Cecil Usher and Cat Cannon of Mindful Hospitality Group, have created a fun and unexpected cocktail to share with our readers. The combination of tangy tajín spice with sweet, freshly grilled summer corn, gives off a bit of an elote vibe without the mess (wink).

Tajín seasoning, by no means new, has grown in popularity in recent years. Its subtle taste of chile and bright citrusy flavor are an invigorating compliment to both sweet and savory foods. This Maize de Verano tequila cocktail was inspired by the union of sweet and savory ingredients. Serve this drink with your steak fajitas or pork carnitas, and let the fiesta begin.

Maize de Verano Cocktail Recipe

Ingredients  

2 oz reposado tequila

.25 oz roasted corn // tajin spiced agave

2 dashes mole bitters

Cilantro Salt

For the roasted corn // tajin spiced agave:

544 g of roasted corn

544 g of agave

272 g of water

Instructions

Roast 3 corn cobs over an open flame and shave off kernels.

In a blender combine the corn, agave and water until smooth.

Add tajin, salt and pepper for taste and color.

Continue adding slowly while tasting until reaching the preferred flavor.

Combine all of the cocktail ingredients in a shaker.

Shake, strain, and serve on a big rock.

RECIPE BY MINDFUL HOSPITALITY / STYLING BY KEITH RECKER / PHOTOGRAPHY BY DAVE BRYCE / STORY BY STAR LALIBERTE

Here are a few other unique TABLE cocktails for you to try.

Spicy Thai Pimms Cup

Sandia Sunset Campari

Buddah’s Hand Cello Cocktail

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