I had the pleasure of signing copies of my book at the Tales of the Cocktail event in New Orleans. It was full of bartenders, club owners, and distillers from all over the world. So, I just had to share my Bourbon Corn Cocktail which uses corn husks and silk. Now that it’s Labor Day weekend, I want to share it with you. I’ll make it quick since we all have some grilling to do!
If you caught my Maque Choux cooking segment on WWL’s Great Day Louisiana, you saw my excitement over corn cob stock. I just love the smell of butter popcorn it emits in my kitchen and I absolutely love all the uses for the stock.
Let’s Take Stock: In the below picture, the dish on the left is the golden stock made with corn cobs, the middle is stock made from the husks and silk, not as golden but still full of flavor, and the last is a smoked corn cob stock, just throw the cobs onto the grill when everyone sits to eat (when the coals are usually perfect!) As a reminder corn stock is so easy to create. Put cobs into a pot, cover with water, bring to a boil, add peppercorns and bay leaves, reduce heat. Simmer for 1 hour to 1 1/2 hours. Add additional water if needed. Strain. Do the same for the husks and the silk, but omit the peppercorns and bay leaves.
I like the woodsy flavor of the husk and silk stock, so I use it for Mexican soups, like tortilla, and mushroom soups, and for simple syrup for cocktails.
Simple syrup comes by its name honestly. It’s sure simple to make. For it is just equal parts sugar and water, or in this case, corn husk and silk stock. Look at the beautiful corn and husk simple syrup in the below picture. It is delicious in a bourbon or whiskey cocktail and a must try on your pancakes or waffles.
I like my bourbon cocktail made with 2 ounces of bourbon to 1 ounce of husk and silk simple syrup with just a few cubes of ice. Since corn is the cornerstone of all bourbon, as I sip the cocktail I raise the glass and say “thanks” to the farmers.
Use this husk and silk simple syrup over pancakes, waffles, cornbread, or for a bourbon cocktail: Add 1 ounce simple syrup and 2 ounces of bourbon to a glass. Add a few cubes of ice and enjoy.
- 1/2 cup corn husk and silk stock*
- 1/2 cup sugar
- Add the stock and sugar to a small saucepan over medium heat
- Stir until sugar is completely dissolved.
- Let cool.
- Pour into a glass jar with a lid.
- Store in the refrigerator.
- Use within two weeks.
* Add corn husks and silk to a stock pot, cover with water. Bring to a boil. Reduce heat and simmer for 1 -1 1/2 hours adding additional water as needed. Strain.
Put on Your TO COOK IS TO CREATE Thinking Cap: Want to enjoy the husk and silk syrup over pancakes or waffles? Warm it in the microwave for 20 seconds. A little bit swirled into a bowl of grits is tasty, too. Want to impart more flavor into the corn bourbon cocktail? Add some ginger liqueur. Want a non-alcoholic drink? Fill glass with ice, add ounce of husk and silk simple syrup and top with ginger ale. Cornbread lover? Use a toothpick to poke holes into hot cornbread, drizzle with the simple syrup, and thank me later!
FOOD FUN: Like cooking with bannana leaves? Do the same with corn husks! I love sausage grilled in beer soaked husks. Simply pat dry before using.
2 thoughts on “Corn Cocktail”
Never would have imagined that corncob and silk stock could be so versatile! Great recipe. So surprised how delicious this stock is and how it can be used for so many dishes. Thanks Chef.
So many flavorful uses. Glad you made tried the stock!