"Riffing on typical sours, this drink embraces a soft sweetness and dynamic range of flavors thanks to five corn-based elements-six if you count the tortilla salt garnish. For this, Mezcaleria Alma blends house-made tostadas with a little black Hawaiian salt, sugar, and lime powder. It rests on top of an airy oat-milk-based foam to boost the drink with "a nice salinity," says beverage director Jen Mattioni. "I wanted to celebrate corn and pack as much into the drink as I could.""
"Vago's pechuga-style Elote Mezcal is infused with fresh corn on its second distillation, contributing an elegant glimmer of sweet corn notes to balance the lightly smoky flavor. Corn Simple Syrup This compound simple syrup starts with boiling whole in-husk ears. The kernels are removed and puréed. Raw sugar is added, heated to make a syrup, and, finally, strained."
Corn forms the backbone of several Mexican-inspired cocktails and spirits, showcased by layered preparations that highlight sweet, savory, smoky, and earthy notes. The Corn Sour uses five corn-based elements plus a tortilla-salt garnish, combining house-made tostadas, black Hawaiian salt, sugar, lime powder, and an oat-milk foam to add salinity. Vago’s Elote Mezcal is infused with fresh corn during distillation for sweet-corn balance against smoke. Corn simple syrup is made from boiled in-husk ears, puréed kernels, and raw sugar. Indigenous pox and Nixta’s piloncillo-roasted-corn liqueur add vegetal, funky, and molasses-like dimensions. Abasolo uses 100 percent nixtamalized Cacahuazintle corn.
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