Maize Mean Mule Cocktail
This summer cocktail features sweet corn and agave spirit for the perfect warm-weather sipper.
Photos by Tyler Shane
Summer is here and corn is aplenty! The yellow gold vegetable is the perfect ingredient for summer meals with its light sweetness and versatility. The crop has deep roots as it originated in Mexico and was a staple within the Indigenous diet. The ancient Mayans considered maize (corn) to be a vital life force and worshipped it, personifying the vegetable into a god - the Maize God.
Also originating from Mexico is the agave plant used in Mean Mule Distilling Co.’s agave spirits. The distillery is based in Kansas City and uses certified organic agave from Jalisco, Mexico. Similar to tequila, Mean Mule Gold agave spirit is aromatic and warming, adding a brightness to the Maize Cocktail.
Nothing beats the subtle sweetness of fresh corn. The Maize Cocktail is a labor of love, but it is so worth it. Not only is the final product delicious, but the process of extracting the “milk” from corn, the juice from limes; it’s all a process of connection. Connection to the creation of your own refreshment, as each step allows you to gain further knowledge about yourself and your capabilities. Maybe this process and preparation, in all its intricacy, is, in a way, a small act of worship as well?
Tips and tricks:
Use a jigger or scale to measure liquid ounces!
If you do not have a cocktail shaker, combine ingredients into a pitcher and stir vigorously
Corn milk can be prepped a day in advance. Any longer and it will start to ferment!
Cocktail Prep
Ingredients
4 ears of corn
5 limes
½ C. sugar
½ C. water
Shuck the ears of corn until clean.
Using a knife, remove the kernels from the ear of corn. The best way to do this is to hold your corn vertically with your non-cutting hand holding the top of the ear. The bottom of the ear will rest on a plate or cutting board. With your knife, cut in a downward motion allowing the kernels to fall on your work surface.
With the kernels completely removed, hold your knife at a 90-degree angle to the cob and scrape the remaining kernel cores. These juicy remains are jam packed with flavor!
Puree the kernels and scrapings in a food processor, blending as long as necessary to achieve a liquid consistency.
Prepare a bowl with a fine mesh strainer over it. Pour the corn puree in the strainer. Using a spatula, press the puree into the strainer until most of the liquid, or milk, has been strained through. Set the corn milk aside and toss the corn pulp in the trash.
In a small pot, prepare the simple syrup by bringing sugar and water to a boil. Once the sugar is dissolved, take the pot off the stove to cool for five minutes.
In a small bowl, combine 4 ounces of corn milk and 2 ounces of simple syrup and stir. Set aside.
Juice limes until you have 2 ounces of lime juice. Set aside.
Bust out your cocktail shaker and cocktail glasses. It’s go time.
Maize Mean Mule Cocktail Recipe
Yields: 2 cocktails
Ingredients
6 oz. corn simple syrup
2 oz. lime juice
3 oz. Mean Mule Gold
Orange bitters
Tajín
½ oz Topo Chico or ginger beer (optional)
Prepare 2 cocktail glasses. Pour tajín some onto a small plate. Cut a wedge of lime and notch it in the middle. Run the notched edge along the rim of your cocktail glasses. Place the rim of the cocktail glasses in the plate of tajin and swirl. Flip the glasses upright, admire your skills, and set aside.
Fill the shaker halfway with ice.
Add the corn simple syrup, lime juice, Mean Mule Gold, and a few dashes of bitters to the shaker.
Shake it! For 30 seconds.
Pour into prepared cocktail glasses.
Garnish glasses with a lime wedge
Enjoy!
*If you want a carbonated element to your drink, add a dash of Topo Chico or ginger beer to finish.
