Still Austin Red Corn Old-Fashioned. Making my favorite BIB an old-fashioned.
So today I will be making two more old-fashioned cocktails. Both will be part of the KISS series.
**Minor Emergency- Small house fire, crisis averted! Smudge on face due to soot. 😂**
**PLEASE DRINK RESPONSIBLY**
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INGREDIENTS
Let’s get started with Still Austin Red Corn Old-Fashioned
2 oz Still Austin Red Corn BIB
¼ oz brown sugar SS
2 dashes of orange bitters
In a mixing glass add ¼ oz brown sugar ss and 2 dashes of orange bitters
Then add the 2 oz of Still Austin Red Corn BIB
Add ice and stir till chilled
Strain into a glass with large ice
Second drink- let’s call it
Jimmy Red Corn and I Don’t Care
2 oz of Still Austin Red Corn BIB
½ oz of Corn on Cob SS*
1 dash of El Guapo Chicory Pecan
1 dash of Fee Brothers Whiskey Barrel-Aged
Baby corn for garnish
In a mixing glass add the ½ oz of Corn on Cob SS* instructions on how to make it in the description below
Then add 1 dash of El Guapo Chicory Pecan and 1 dash of Fee Brothers Whiskey Barrel-Aged The pecan will help bring out the marzipan and the barrel-aged will add a little smokiness
Pour in the 2 oz of Still Austin Red Corn BIB
Add ice and stir untilled chilled
Strain into a glass with large ice
Garnish with baby corn
BONUS**
I am calling it A Red Snake Bite
¼ oz Prickly pear snake bite SS
1 oz of Still Austin Red Corn BIB*
2 -3 dashes of Bittermens Hellfire Habanero Shrub
In a glass with ice add the Still Austin Red Corn BIB and stir and set aside
In a 1.5 oz shot glass pour in the Prickly Pear snake bite SS (instructions on how to make it in the description below
Strain the chilled Still Austin Red Corn BIB over the top
Add 2-3 dashes of Bittermens Hellfire Habanero Shrub on top
* making the Corn on Cob SS
two to three corns on the cob still in the husk with silk
Water
Peppercorn
2 bay leaves
Make sure to cut or take away any bad husk or silk, but leave it mostly intact
In a pot add the whole husk of corn, silk, and all
Add enough water to cover the corn
Boil and cook corn until done approximately 15 minutes
Remove the corn and clean the husk and silk
Then cut all the kernels off the cob and save for later (good to have a meal with corn planned)
Put the cob without kernel back in the water and continue to simmer for 60-90 minutes reducing the water a bit
Remove from heat and let cool
Remove corn cob from the corn water
Measure out equal parts corn water and sugar 1:1
Add corn water to the pot and start to warm add the 2 bay leaves and grind some fresh peppercorn in there ( to taste)
As it starts to come to a boil add the sugar (I used white sugar to keep it light, but brown sugar would be wonderful too)
Dissolve all the sugar and simmer for 10 minutes
Remove from heat to cool
Then strain out large particles then strain again through the coffee filter
Add to a clean container and store in the fridge
THE TOOLS
My workhorse double jigger: https://amzn.to/3JQaYCx
Japanese style jigger by the Cocktail Kingdom: https://amzn.to/3BKRmga
large shaking tin by the Cocktail Kingdom: https://amzn.to/36FY9N3
small cheater tin by the Cocktail Kingdom: https://amzn.to/351J7QY
Hawthorne strainer: https://amzn.to/358iZE2
Fine mesh strainer by RSVP: https://amzn.to/3BMhVBQ
Mixing glass by Mofado: https://amzn.to/3HeBDHE
Hoffman bar spoon by the Cocktail Kingdom: https://amzn.to/3IhAT5M
Serrated utility knife by Cuisinart: https://amzn.to/3h8MB6M
Straight paring knife Victorinox: https://amzn.to/34Y4mn1
Double hinged wine key by True: https://amzn.to/34WqYnW
Metal 2 in 1 lemon-lime squeezer- https://amzn.to/3vhfJRw
Muddler: https://amzn.to/3BLvEZC
Julep strainer by the Cocktail Kingdom: https://amzn.to/3t3aAtD
Rubber bar mat (6″x12″): https://amzn.to/3HdmAxJ
Pitchfork ice pick: still looking for good ones
Ice tongs: still looking for good ones
peeler: still looking for good ones
vidIQ- https://vidiq.com/oldfashionedways
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