Name: Corn-on-the-Cob
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Mexican corn whisky; 22.5 ml Corn/maize liqueur; 30 ml Americano bianco; 6 drop Coriander bitters; 3 drop Saline solution 4:1

Ingredients

1 ¹⁄₂ fl oz

Mexican corn whisky

³⁄₄ fl oz

Corn/maize liqueur

1 fl oz

Americano bianco

6 drop

Coriander bitters

3 drop

Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glass

Prepare

Select and pre-chill an OLD-FASHIONED GLASS.

Prepare garnish of grilled baby corn (or Candy Corn).

Method

STIR all ingredients with ice.

STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).

Garnish

Garnish with corn resting on ice.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Corn-on-the-Cob contains 232 calories

Alcohol content:

1.8 standard drinks
25.06% alc./vol. (50.12° proof)
24.5 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Americano bianco — Sulphur Dioxide/Sulphites

Comments & Discussion

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Simon Sedgley Premium Member 5w

We tried to turn this into a Martini: 45ml Vodka, 20ml Dry Vermouth, 10ml Americano Bianco and 2.5ml each of Corn Whiskey and Corn Liqueur. We don't really have sympatico when it comes to Martinis so we're not sure. We like the corn notes. Maybe we'll try it with Gin.

Simon Difford Verified User Premium Member 5w

Nice idea.

Simon Sedgley Premium Member 5w

So we got a bit more serious about this and came back to it, Gin bottle in hand. With the aim of trying to come up with both an austere dry as well as an expressive wet version. And we wanted, in both, to retain Americano Bianco as a fraternal connection to its progenitor, the 'Corn-on-the-Cob'.
Dry version:
70ml London Dry Gin
5ml Abasolo Corn Whiskey
10ml Dry Vermouth
2.5ml Americano Bianco
2.5ml Nixta Corn Liqueur
Wet version:
50ml London Dry Gin
10ml Abasolo Corn Whiskey
25ml Dry Vermouth
5ml Americano Bianco
5ml Nixta Corn Liqueur
In each, we simply floated a dehydrated lime wheel as the garnish but, as with any Martini, others would work equally well.
We think that the corn notes of the whiskey and liqueur harmonise very nicely with the botanical notes of the gin. We just call them 'Corny Martini (wet and dry)', liking the rhyme and the double meaning.

Mookie Premium Member 42w

Subbed a mix of angostura and walnut bitters for coriander, and a high corn bourbon the the whiskey. The Nixta really sings

Michael Zuercher 1y

Outstanding cocktail! (If you like corn whisky and liqueur.)
As others contributed: cut down the Nixta a little if you don't like it too sweet, but - as Simon says - the coriander bitters* and the saline really are essential.
* add some crushed coriander seeds if you don't have these bitters and maybe ad some tonic bitters.

Charlie Forbes Premium Member 1y

Perhaps in ignorance or frustration, this might be the most inaccessible cocktail I've found on this site so far. Mexican corn whisky? Haven't ever seen it. Corn/maize liqueur? Nope. Coriander bitters? C'mon, brother! lol

John Champion 46w

I've seen all three of these at Total Wine.

Evan Cribb 2y

Would have been far too sweet at 1:1:1. I did .5 of the corn liqueur and even that was pushing it, but tasty nonetheless. I'd guess 1.5:.75:1 is fairly balanced.

Simon Difford Verified User Premium Member 2y

I like the richness of the original equal-parts recipe (perhaps better straight-up), but looking at the comments, I can see the desire to turn this more towards an Old Fashioned riff. Your 1½:¾:1 works well, but it is even better with coriander bitters and saline.

Simon Difford Verified User Premium Member 2y

Many thanks, Evan and others, for your feedback and support.

Evan Cribb 2y

The coriander bitters and saline sound like great additions, will definitely be trying that next time. I was thinking of it almost like a (very distant) negroni cousin, I use the 1.5:1:.75 ratio for my negronis as well.

John CARR, John CARR Continue thread (2 replies)

Chris Garner Premium Member 2y

This is a great cocktail. I just bought Cocchi American Bianco to make vespers and happen to stumble open this drink and happened to have Nixta and Mexican corn whiskey. It’s smells and taste like corn with a little bit a bitterness from the Chocchi Americano Bianco. I’m glad to have more recipes that use Nixta.

Herr Grogg 3y

Smells more than it tastes, mild and unintrusive on the palate lasting taste of corn and bittersweet ethenol. Made with recommended ingrediens except corn whiskey, spirit of vhen corm whisky used instead of abaloso

Christopher Day 3y

Having just recently picked up Abasolo to try, being a fan of Old Fashioneds and enjoying Nixta I was really looking forward to this. Unfortunately I found it unbearably sweet and unpleasant as a result. Not just slightly sweet; really cloying when made 1:1:1 with Abasolo/Nixta/Cocchi Americano; and I'm not someone who is averse to sweet cocktails in general. I re-made it yesterday with 2:1:1 proportions and this was much nicer, though even still I thought could do with a bit more whisky.

Kevin Duffy 3y

Well I had to make a variation of this as the ingredients are outside even my array. I used 30ml of bourbon, 30 ml of Bianco, 20ml of metzendorff and 10 of popcorn syrup. Not sure how close to the recipe it is but tasted well balanced and complex.