So - you know me. A cocktail is made out of high quality ingredients, the right technique and details, details, details.
Quite some time ago, I intended to make a popcorn whiskey sour. I thought, that bourbon is made out of corn - so popcorn is great thing to infuse the bourbon with. Unfortunately there was only a very mediocre effect. Popcorn doesn’t have apparently a strong taste. And it messes up the bourbon (or if you make a syrup it makes the water cloudy). So I ambandoned the concept.
However - in my time in Newton, I Thought about a similar concept - I read, that Koreans have roasted corn tea (besides of roasted barley tea). So - using corn tea as base for a syrup- that could work!?
As I didn’t wanted to waste time in looking for Korean roasted corn tea I tried to make it myself with popcorn- spoilers: popcorn pops if you heat it up. However if you are careful, only few kernels will pop (tried it first under the salamander and ended up to use a pan - without oil!
I added then the kernels into plain ol’ H2O and sous vided it over night. What came out was unexpected - after adding sugar it taste like the bomb💣 Unbelievable tasty - with a strong taste of concentrated popcorn!
Making a whiskey sour out of it has been absolutely rewarding. Still working on the final recipe - but it is great - even in the beta version.
I am thinking though to make a compound syrup made out of roasted barley, roasted corn and roasted rye… aka mash bill syrup (the idea was a combination of my friend bartender Fattah - who had also the idea for the name).
So what do you think - is it worth a try? Use a good bourbon, and let me know how you like it!
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