ORIGINAL DRINK RECIPE
Field of Dreams
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Ingredients
  1. 1.5 oz arbol chili infused Omelca Altos Plata*
  2. 1.5 oz corn juice**
  3. 1 oz corn cream***
  4. .5 oz Absolut Cilantro
  5. .5 oz Sombra Mezcal
  6. .5 oz lime juice
  7. .5 oz agave syrup****
Instructions
  1. *For the arbol infused Omelca Altos: infuse 3 whole arbor chiles (do not crush, grind, place whole) per 750 mL of Omelca Altos Plata.
  2. **For corn juice: Combine 16 0z fresh corn (cut off the cob), 16 oz roasted corn (roast without husk on a grill, then cut off the cob) in a blender. Puree until liquified. Passively strain using a chinois and cheesecloth.
  3. *** For corn cream: Combine 8 oz roasted corn (roast without husk on a grill, then cut off the cob), 3 corn cobs (remove the corn kernels for the first step of this process), 8 oz freezed dried corn, and 1 T Huitlacoche, and 16 oz Shatto cream. Cover and refrigerate overnight, approximately 8 hours. Strain off the solids.
  4. ****For agave syrup: Equal parts agave nectar and hot water. Stir until incorporated.
  5. Combine all ingredients.
  6. Dry shake. (shake without ice)
  7. Wet shake. (shake with ice)
  8. Strain.
  9. Sprinkle a pinch of arbol chili powder over the top.
  10. Clap a leaf of cilantro, to open up the aromatics, place in the middle of the cocktail.
Glassware & Garnish
  1. Glassware: tall steamed goblet
  2. Garnish: pinch of arbol chili powder and cilantro.
Paris of the Plains Cocktail Festival - Kansas City, MO http://popfestkc.com/
VARIATION ON A CLASSIC VODKA COCKTAIL
Midtown Mule
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Ingredients
  1. 2 oz Absolut Vodka
  2. .75 oz Lime
  3. 3 oz Pierre Joulet Grand Brut
  4. 1.5 oz peach ginger ice cream
Instructions
  1. *For peach ginger ice cream: First create ginger cream. Do this by combining 16 oz fresh mince ginger with 2 qts of Shatto cream, place on stovetop bring to a slight boil. Turn off and let steep for 30 minutes. Chinois the mixture. Allow cream to cool. Next create a peach puree. Skin and roast 4 pounds of Missouri peaches on 325 degrees Fahrenheit for 15 minutes. Take them out of the oven and puree them. Once the mixture has cooled, combine 2 qts of ginger cream, 1 qt of peach puree, 16 oz sugar, 8 oz brown sugar, 24 egg yolks, 1/2 teaspoon salt, and 2 tablespoons lemon. Stir mixture. Put into ice cream maker and spin the liquid mixture into a frozen treat.
  2. Prior to serving this cocktail, remove ice cream from freezer. The desired constancy is closer to a semifreddo then traditional american style 'ice cream'.
  3. Build this cocktail in collins glass.
  4. Fill collins with ice.
  5. Combine 2 oz Absolut vodka and .75 oz lime juice.
  6. Top with 3 oz Pierre Jouet Grand Brut
  7. Scoop 1.5 oz of semi-soft peach ginger ice cream on top.
  8. Stir.
  9. Serve with a straw and soda spoon.
  10. Garnish with peach wedge and candied ginger wheel on a bamboo knot.
Glassware & Garnish
  1. Glassware: Collins glass.
  2. Garnish: Serve cocktail with straw and soda spoon.
  3. Garnish with a peach wedge and candied ginger served on a bamboo knot.
Paris of the Plains Cocktail Festival - Kansas City, MO http://popfestkc.com/