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Silk The Shucker
.75 oz. | Corn Cob-Infused BERTOUX Brandy |
.75 oz. | Amendoa (or Amaretto) |
.5 oz. | Corn Silk-Infused Whiskey |
.25 oz. | Lemon Juice |
.25 oz. | Sweet Vermouth (Torino style) |
Method
Combine ingredients and add 1.25 oz. of milk, let curdle and then strain, and strain again through collected curds until clear. Serve in a punch glass, garnish with a charred corn cob wheel.
Basically it’s a milk punch utilizing the waste remnants of corn.