Cocktail of the week: Kol’s corn old fashioned | The right blender
Mexican corn liquor is traditionally made from cacahuazintle corn grown around the Nevado de Toluca volcano in the center of the country. Its distinct notes of roasted corn are combined with lovely undertones of vanilla and caramel, which pair perfectly with bourbon.
Old-Style CornFor 1
20ml bourbon - we use Michter's30ml mezcal - we use Corte Vetusto Espadin 10ml Nixta corn liqueur 5ml (1 tsp) sugar syrup 2 : 1 3 dashes of mole bitters - we use Herbolaria Mole Bitters 1 orange zest, to finish (optional)
Pour into a tumbler filled with ice and stir to combine. Squeeze a strip of orange peel on top, if any, to release the oils, then discard the peel and serve.
Matthias Ingelmann, Bar Manager, Kol Mezcaleria, London W1< /p>
Mexican corn liquor is traditionally made from cacahuazintle corn grown around the Nevado de Toluca volcano in the center of the country. Its distinct notes of roasted corn are combined with lovely undertones of vanilla and caramel, which pair perfectly with bourbon.
Old-Style CornFor 1
20ml bourbon - we use Michter's30ml mezcal - we use Corte Vetusto Espadin 10ml Nixta corn liqueur 5ml (1 tsp) sugar syrup 2 : 1 3 dashes of mole bitters - we use Herbolaria Mole Bitters 1 orange zest, to finish (optional)
Pour into a tumbler filled with ice and stir to combine. Squeeze a strip of orange peel on top, if any, to release the oils, then discard the peel and serve.
Matthias Ingelmann, Bar Manager, Kol Mezcaleria, London W1< /p>
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