California Corn Fizz

Inspired by a Jim Meehan cocktail, this recipe was developed specifically for California Corn by bartender and beverage industry veteran Bex Wyant. It goes ‘full monty’ on the corn, as Bex would say, and worth the extra steps.

Ingredients:

1.5 oz Corn Whiskey

1 oz Corn Water*

0.5 oz Honey Syrup

1 Egg White

2 oz Sparkling Wine

Combine all ingredients (excluding the sparkling wine) into a cocktail shaker. Dry shake (without ice). Then add ice and shake vigorously to chill. Add sparkling wine, then double-strain into a chilled coupe glass.

*Corn Water:

Corn Water:

Add 1 (15oz) can of organic sweet corn (include canning liquid) and 1 teaspoon of kosher salt into a blender. Blender until smooth. Fine strain the mixture–pressing the solids with a spatula to extract all the liquid out–into a seal tight container. Good for 5 days.