- 45ml Macchu Pisco
- 15ml Mezcal Amores
- 15ml Lime Juice
- 15ml Honey Syrup
- 60ml Grilled Corn Puree
- 2 dash Amargo Chuncho Bitters
Add all ingredients together in a shaker with ice and shake. Strain into a camping mug filled with ice and garnish with a tin spork and a twig.
This was made for a Caribbean bar, but it was ultimately excluded from the menu for three key reasons. The first was that it was a very time consuming recipe, requiring help from the kitchen and a very laborious process to make the puree smooth enough such that you wouldn’t have bits of corn stuck in your teeth. The second reason was that unfortunately Peru, and its national drink Pisco, didn’t quite fit under the category of Peruvian. Finally, though this was clearly intended to be a savory cocktail, it was perhaps too savory. The entire thing came off more of a meal and an appetizer rather than a beverage. Truly a shame, I did quite enjoy the flavor pairings in this drink though.
Grilled Corn Puree
- 3/4cup Fresh Corn (approx 2-3 ears of corn)
- 1/2cup Apple Juice
- 1/8cup Carrot Juice
- 1/4cup Water
Steam the ears of corn to cook the kernels through. Pat dry, brush with canola oil, and then grill to blacken the kernels. Alternatively, skip the oil and use a blowtorch to achieve the same carbonization. Cut the kernels off the ears and then combine all the ingredients into a blender, and blend until smooth. Press the mixture through a sieve to remove gritty kernel skin.