Try out this corn rich cocktail named after a woman

Cornelia is a tequila and mezcal cocktail, mixed up with corn puree.

It was inspired by chilled corn soup, which as the name connotes is made out of maize.

Incorporating the ingredient into a tequila and mescal-based drink.

Corn has a natural sweetness, and building this flavor properly means not letting the vegetable flavor overpower the expected freshness and bright profile that makes a cocktail refreshing.

Lime, smoke from the mescal and a bit of jalapeño infusion contrast the potentially chalky nature of the corn purée, but what’s most perplexing is how this drink keeps its lightweight feel.

Recipe for Cornelia cocktail

Ingredients

1.5 ozCimarron Reposado Tequila

.5 ozJalapeño-infused Del Maguey Vida Mezcal

.5 ozCorn puree

.5 ozAgave syrup (3 parts agave nectar; 1 part water)

For corn puree

Juice fresh kernels from five to six ears of corn (approximately a liter) in a juicer. In a saucepan over low heat, reduce the corn juice to half the volume, stirring occasionally. Allow to cool and store, refrigerated, for up to two weeks.

For Cornelia

Add all ingredients to a shaker and fill with ice. Shake, and strain into a coupe glass. Garnish with four dashes of basil oil

Garnish: 4 dash Basil Oil