Hurricane Sandy put my blog back a few weeks. I wasn’t in the mood to prepare any special recipes or try new cocktails. The stress and physical work from the storm just left me down.
I found this cocktail recipe in the Whiskey Advocate, thanks to a NY bartender and his chef. I adjusted the recipe for home use versus having a bar size batch sitting in your refrigerator.
To make one Imperial Silver Corn Fizz:
Put one can of whole kernel corn and two cups of water in a blender; blend, strain and refrigerate.
In a cocktail shaker, combine:
1 1/2 oz Tennessee whiskey
1 oz strained corn water
1/2 oz honey syrup (Stir two parts of honey and one part of hot water until smooth)
1 egg white
Add ice and shake very long and very hard. Strain into a chilled martini glass. Top with 1 oz of chilled champagne.
To save the corn water for future use, pour the leftovers into ice cube trays and freeze. Depending on the size of your ice cube tray, 2-3 cubes should equal one ounce of corn water.
