Masa & Agave: A Corn Cocktail

• 1 ozmasa-infused mezcal
• 1 ozreposado tequila
• 1 ozcorn milk
• 3/4 ozAncho Reyes liqueur
• 3/4 ozpineapple juice
• 1/2 ozfresh lime juice
• 1/4 ozagave nectar
• 2 dashessaline solution (20:1 water to salt ratio)

Preparation

1. 1.

   Shake all of the ingredients with ice, and fine-strain into an ice-filled rocks glass rimmed with Tajín, then garnish. Masa-Infused MezcalAdd 1/2 cup masa harina and 750 ml of mezcal to a large covered jar or container, and let sit overnight at room temperature. Strain through a fine-mesh strainer lined with a coffee filter, and store in an airtight container. Corn MilkGrill 2 whole ears of corn, then shuck them and cut the kernels from the cob. Blend the kernels with 32 oz. of oat milk in a blender, then let sit at room temperature in a covered container for at least 2 hours. Refrigerate overnight, then strain through a fine-mesh strainer lined with a coffee filter. Keeps refrigerated up to 1 week.