High Summer

High Summer

Sweet corn may seem like an uncouth addition to the bar, but with a little muscle and patience, it transforms from bucolic grain to something mysteriously silky and sultry.  In this cocktail, it bridges the space between spritely tequila and an otherwise autumnal secco marsala, drawing them both into the fold of high summer. 


  • 1 ear of sweet corn
  • 1 oz tequila reposado
  • 1 oz Ostinato Fine Secco Marsala
  • ½ oz fresh lime juice
  • ½ oz honey syrup (recipe below)
  • Pinch of salt
  • ½  ounce heavy cream
  • Sprig of Thai basil, for garnish


    1. Prepare the corn: Heat the broiler to high. Broil the corn all over until lightly charred on all sides. Remove from broiler and slice the charred kernels from the ear. Allow to cool slightly. 
    2. Add two heaping tablespoons of the charred corn to the bottom of a cocktail shaker. Add an ounce of water and muddle until the corn is completely broken down (the liquid will start to look creamy). 
    3. Add the tequila, marsala, lime juice, honey syrup, salt, and the heavy cream.  Fill with ice and shake well.
    4. Pour into a rocks glass over ice and garnish with the basil.
    For the honey syrup: Combine ⅔  cup honey and ⅓  cup hot water in a mason jar and stir until combined.  Store in the refrigerator for up to a week. 
      1 of 4