Classic Corn Whiskey Recipes

COUNTRY WHISKEY SOUR

Steps:

• Add the whiskey, lemon juice, corn juice, agave syrup and egg white to a cocktail shaker without ice. Shake for 20 seconds to emulsify, then add ice and shake again for another 20 seconds to chill.
• Strain into a pre-chilled wine glass or mug, then 'cure' the foam by twisting (then discarding) the lemon zest over the top of the drink.
• Shave a super-thin slice of corn from the cob. Garnish the drink with the corn slice and a drizzle of bitters for a classy, colorful presentation, or sprinkle loose kernels and bitters on top for a country-chowder effect.

CLASSIC CORN WHISKEY RECIPE

Steps:

• Add 1 gallon of water to the pot and bring it to boil.
• Add cornmeal cook at 165 °F. Don't forget to stir occasionally.
• Remove the heat and let the cornmeal cool down to 150°F.
• Once cooled to 150 °F, add the remaining water, then mix in the sugar and ground malt.
• Let it cool to 70 °F.
• Transfer mixture into the fermenter and then add yeast or a yeast starter.
• Place the airtight lid on the bucket and insert the airlock.
• Let the mash ferment completely for about a week until no visible activity can be detected in the airlock.
• Strain the mash using the cheesecloth to remove any solids that can burn during the distillation process.
• Distill the wash as normal.

OLD FASHIONED CREAMED CORN WITH WHISKEY

Steps:

• Remove kernels from shucked ears of corn by standing the ears on one end and running a sharp knife down between kernels and ear.
• In large heavy skillet, melt butter over medium heat.
• Add corn and red pepper; cook, stirring, for 8 to 10 minutes, until corn is tender.
• Add whisky; cook, stirring, until almost all the whisky has evaporated.
• Add cream; increase heat to high.
• Cook, stirring, for 1 minute, until cream has reduced and thickened a little.
• Remove from heat; season with salt and pepper to taste.