Mildred’s Hole in One: A Sotol and Corn Cocktail

• 1 ozsotol
• 1 ozsweet corn cream
• 3/4 ozfresh lime juice
• 1/2 ozreposado tequila
• 1/2 ozcoffee liqueur
• 1/2 ozsimple syrup (1:1)
• 1/4 ozFernet Branca

Preparation

1. 1.

   Combine all of the ingredients, except the sweet corn cream, in a shaker with ice. Apply a short shake (4-5 seconds). Strain into the glass over crushed ice. Pack the ice in tight and float the sweet corn cream. Garnish. Sweet Corn CreamCombine 1/3 cup of sweet corn powder and 1 cup of almond milk in a saucepan. Heat on low, constantly stirring, until sweet corn powder dissolves. Remove from heat. Fine strain through chinois. Weigh sweet corn-infused almond milk. Add 1/2 part sugar by weight while milk is still warm. Stir until sugar is dissolved. Cool. Will keep in the refrigerator for 2 weeks. Yield: 2 cups