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The Mayan

The Mayan
Mixologist Miguel Aranda of Yerba Buena Perry – New York, NY
Adapted by StarChefs.com
July 2010
Yield: 1 Cocktail

 

INGREDIENTS
For the Corn Elixir:
1 cup of fresh corn kernels
1 cup water
Pinch of salt

Assemble and Serve: 
2 ounces Fidencio Mezcal
½ ounce Royal Combier
1 ounce corn elixir
1/3 ounce agave syrup
½ ounce lime juice
Cilantro
Hibiscus bitters
Paprika

METHOD
For the Corn Elixir:
Combine the water, corn, salt, pepper, and sugar in a saucepan over medium-high heat; bring mixture to a boil. Once boiling, remove the mixture from heat and blend with an immersion blender; strain through a fine mesh sieve for a smooth consistency.

Assemble and Serve:
Combine all ingredients in an ice-filled shaker; shake vigorously and strain into a chilled glass. Garnish with a cilantro leaf, a dash of hibiscus bitters, and grains of paprika.