Nebraska is not far from my home state. I have many a friend that grew up in Nebraska. But, I could have never been able to come up with something as amazing as
. That's what this entire series is about. Finding experts from each state to bring you something that truly represents their state.
Without further ado:
We are Jay and Leah of
, and we are excited to share out section of the culinary world with you! We are the proud parents of 2 busy boys, and when we aren't busy running after them we enjoy coming up with food and drink recipes! We hope you enjoy this cocktail!
When we were asked by 5 O'Clock Fashionistas if we would take part in the Coaster 2 Coaster cocktail series and bring something to the table that would represent Nebraska, we couldn't pass up the chance to do something a little different. Nebraska is known for its corn, so we figured why not embrace the stereotype and make a cocktail featuring corn! We haven't run across many other cocktails that feature corn as the focal point, so the Nebraskan cocktail is truly an original!
This cocktail will remind you of sweet summer corn on the cob, the black pepper, salt and cayenne bringing a hint of the classic seasonings. The fresh sweet corn milk gives this a silky mouth feel and a fresh sweetness that makes the Corn Kernel taste just like a fresh picked ear of corn. To add a bit more Nebraska flavor, we used Cut Spike Vodka, a locally distilled vodka from Nebraska that uses water from the Sandhills, one of the most picturesque and unspoiled parts of Nebraska.
The Nebraskan recipe
1/2 oz fresh Sweet Corn Milk (See below)
3/4 ox Corn Simple Syrup (See below)
1 oz vodka
.75 oz Ginger Beer (we used Crabbie's Ginger Beer for a bit of an added kick)
Fresh Cracked Pepper
Pinch of salt
Pinch of cayenne
Place the corn milk, syrup, vodka, pepper and the salt into a shaker with ice. Shake until well mixed and then pour in the ginger beer. Strain into a cocktail coupe. Float a pinch of cayenne on top of the drink
** But keep reading on for the Sweet Corn Milk recipe and the Corn Simple Syrup **
Sweet Corn Milk
1 ear of corn
Husk the corn. Using a sharp knife, cut the kernels off the ear of corn. Place the raw kernels into a food processor and process until pureed. Strain the liquids out by squeezing the corn thru a cheesecloth or mesh strainer. Store in the refrigerator in a sealed container.
Corn Simple Syrup
2 ears of corn
2 cups of water
2 cups of sugar
Husk the corn and using a sharp knife, cut the kernels off of the ears of cron. In a small pot, bring the water, sugar and corn kernels to a boil. Allow the mixture to simmer and reduce a bit so that you get a syrup. Strain out the liquids via a cheesecloth or mesh strainer. Store in the refrigerator in a sealed container.