The Guardian

Corn old fashioned

Serves 1

20ml bourbon – we use Michter’s

30ml mezcal – we use Corte Vetusto Espadin

10ml Nixta corn liqueur

5ml (1 tsp) 2:1 sugar syrup

3 dashes mole bitters – we use Herbolaria Mole Bitters

1 spritz orange peel, to finish (optional)

Mexican corn liqueur is traditionally made from cacahuazintle maize grown around the Nevado de Toluca volcano in the centre of the country. Its distinct roast corn notes are combined with lovely vanilla and caramel undertones, all of which work beautifully with bourbon.

Pour everything into a tumbler filled with ice, and stir to combine. Squeeze a strip of orange peel over the top, if using, to release the oils, then discard the peel and serve. Matthias Ingelmann, bar manager, Kol Mezcaleria, London W1

Feast

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2023-06-03T07:00:00.0000000Z

2023-06-03T07:00:00.0000000Z

https://guardian.pressreader.com/article/281655374457196

Guardian/Observer