An A-Maize-ing Margarita!

Imbibe Magazine has become one of my favorite publications. There isn't an issue that doesn't come jam-packed with new cocktails, spirits, mixers and such that are available in stores (not always in Pennsylvania, but I travel!) and all variety of cocktails, shrubs, tinctures, bitters and syrups to make right at home. Sometimes I whip up a batch of whatever sounds really interesting. Like Corn Milk Syrup.

The last issue (July/August 2013) contained a recipe for Corn Milk Syrup from Pouring Ribbons in Manhattan...it sounded like summer in a jar! This being prime fresh corn season (and having a penchant for sweet, fresh corn on the cob from the get-go), the idea intrigued me. That and the fact that Frederick Arnold, one of the creative bartending minds at TenderBar + Kitchen in Lawrenceville is currently mixing up an old Prohibition era cocktail called a Cornpopper. Corn just seems to be happening on the summer cocktail scene! 

Frederick Arnold and the Cornpopper with a festive 4th of July garnish!

That issue arrived in my mailbox before the first local ears of corn were even ready locally, so a few ears of Florida fresh from my local Giant Eagle had to do. Once the uncooked kernels were cut from the cobs, liquified in the blender, painstakingly squeeeeeeeezed through cheesecloth into a bowl, poured carefully into a plastic jug and sugar was added and stirred until completely dissolved, I ended up with a very corn-y and fresh simple syrup. Delicious. Needless to say there was some corn milk syrup and bourbon experimentation going on that night!

A few weeks went by, Soergel's, Kaelins' and Shenots now had their very own sweet, field fresh corn....definitely Corn Milk Syrup time again! The result? An even sweeter and corn-ier batch than the first. That being said, it was back to the Corn Milk Syrup lab for more mad scientist-like mixing, stirring and shaking.

Truthfully, I'd been mulling over the possibilities of the beautiful sun-yellow liquid since making it the first time. Corn and lime go together so well...Mexican flavors contain lots of corn and lime....how about tequila in a corn and lime cocktail? MARGARITAS! Thus the idea for a Maize (Spanish for corn!) Margarita on the rocks was born. 

It's a simple cocktail with a creamy yellow color and silky texture that makes a very nice surprise for your picnic and party guests this summer. But make these quick before our sweet corn season disappears for another year. Make hay...and Maize Margaritas...while the sun shines!

 Maize Margaritas

• 2 ounces tequila, gold
• 1 ounce Cointreau
• 1 ounce fresh lime juice
• 2 ounces corn milk syrup (see recipe below)

• lime, zested and juiced, set zest aside on small plate
• 2 tablespoons kosher salt, or more to taste

In a shaker, mix the tequila, Cointreau, fresh lime juice and corn milk. Add ice to 3/4 of the way up the tin. Cap, shake until the tin is frosted and strain into a Lime Salt rimmed glass. Garnish with a lime wheel or strip of lime peel and serve.
 

Corn Milk Syrup: 5 ears corn, sugar.  

Cut the kernels off the cobs and put into a blender. Process until the corn is completely liquified. Pour into a large bowl lined with a single layer of cheesecloth. Gather the corners and edges of the cheesecloth keeping all the corn inside and twist being sure the liquid falls into the bowl. Continue twisting and squeezing until ALL the liquid is expelled from the solids. Discard the solids (or use for soup!). Measure the liquid corn then measure an equal amount of granulated sugar. Mix the sugar into the liquid corn and stir until dissolved. There's your Corn Milk Syrup!

Lime Salt: On a small plate, stir together the salt and lime zest. Add more salt if you want the mixture saltier instead of lime-ier. I dipped the rim of my glass into corn milk before salting the rim. 

 

Mango Hibiscus Daiquiris To Celebrate National Daiquiri Day!

Happy National Daiquiri Day, friends! Funny how I just happen to have a batch of my new fave twist on a daiquiri all ready to go...thanks to the Jimmy Buffet concert last night. Yes, it surprises me, too, that there are leftovers. Who knew?!

One of the good things about making cocktails by the batch (one thing among MANY), is that nobody has to wait while one custom cocktail at a time is crafted. One big lime juicing session, some rum and (in this case) hibiscus simple syrup and it's party time! This would be wonderful served either in a pitcher or a punch bowl so the bartender can relax and enjoy the festivities.

Not gonna make you wait any longer to get started...here's the recipe for Mango Hibiscus Daiquiris for one AND by the batch. Cheers....oh, and fins up!

Mango Hibiscus Daiquiris - for 1

• 3 fluid ounces Parrot Bay Mango rum - ONLY use Parrot Bay...it isn't too sweet. Trust me on this one, the others DO NOT work at all (or you can do your own mango/rum infusion which is very good and fresh, but when you want it NOW, Parrot Bay is faster!)
• 1 1/2 fluid ounces fresh-squeezed lime juice - do NOT use that bottled crap
• 1/2 ounce hibiscus simple syrup, homemade (see recipe below)
• 1/4 ounce Canton Ginger Liqueur

Put everything into a cocktail shaker.  Cap and shake vigorously until the shaker frosts up.
 
Pour over ice into a double old fashioned glass, garnish with a lime wheel and serve! You could even do a cute little umbrella...have fun with it!

Mango Hibiscus Daiquiris - by the pitcher

• 3 cups Parrot Bay Mango rum - ONLY use Parrot Bay...it isn't too sweet. Trust me on this one, the others DO NOT work at all (or you can do your own mango/rum infusion which is very good and fresh, but when you want it NOW, Parrot Bay is faster!)
• 1 1/2 cups fresh-squeezed lime juice - do NOT use that bottled crap
• 1/2 cup hibiscus simple syrup, homemade (see recipe below)
• 1/4 cup Canton Ginger Liqueur

Put everything into a large pitcher, stir. 
 
Pour into a double old fashioned glass with lots of ice, garnish with a lime wheel and serve! You could even do a cute little umbrella...have fun with it!

Hibiscus Simple Syrup: Bring 1 cup sugar and 1 cup water to a boil in a small pot. Once it comes to a boil, add a BIG handful of dried hibiscus flowers (I get them at Reyna's in the Strip District in the back in a bulk bin) and remove from the heat. Let the solution cool completely and strain into a small glass or plastic bottle. Store in the fridge. Keeps for several weeks. Try using it in other beverages like lemonade or iced tea. YUM! 

Blueberry Basil Gin Schpritz

Buster Poindexter wants to know, “Are you feelin’ hot hot hot?!”  Well, are you?  If you’re not, my friend, you are in the minority this summer. 

Driving home from work last night, weaving my way through creeping traffic amidst the ripples of heat rising from the pavement, I kept thinking, “What could possibly help relieve this suffocatingly steamy and sultry workday?”  Only one answer kept echoing through my parched brain….GIN!  Classic. 

So upon trudging up the stairs and slipping off my shoes, I rifled through the bar until I found that beautiful blue bottle of Bluecoat gin.  Ahhhhh.  Then to the fridge to ferret out the limes…double ahhhhhh.  The produce drawer held some gorgeous in-season blueberries and a squeeze bottle of basil simple syrup beckoned from the shelf.  I had the makings of one astonishingly refreshing summer cocktail!  In a flash it was mixed, shaken, strained and poured into my waiting glass.    
 

I'd like to say I settled back into the azure blue Adirondack chair by the gurgling pond while I sipped my cooling cocktail slowly.  Nah....too damned hot for that.  I took the pic then hied it immediately up to the  living room to put my feet up and chill in cool, air conditioned comfort. I ain't no fool!  

Mix one up yourself tonight.  Your very own parched brain will thank you for it's very own ahhhhhh moment. 

Blueberry Basil Gin Schpritz

Serves 1

• 2 ounces gin - whatever YOUR favorite is!
• 3 ounces basil simple syrup (see my Grilled Peach Vodka Basil Cocktail for this recipe)
• 1/2 lime , juiced
• 12 blueberries
• ice
• club soda or tonic

In the glass of a cocktail shaker, muddle lime juice and blueberries; add simple syrup and gin.  Add ice 3/4 of the way up the tin of the shaker and pour the liquid over.  Cap tightly and shake until the tin is frosted over.  Strain into a collins glass, add ice and add just a touch of soda.  Garnish with a slice of lime and a few blueberries.