Ever had roasted corn on the cob from a street food vendor? This drink will bring that to mind, but with the added power of delicious, delicious tequila.
A match made in heaven.
Corn ’N’ Butter
- 60 ml Charcoal Roast Corn Cob Butter Washed Tapatio Anejo
- 10 ml Smoky Paprika Honey
- 1 dash bitters
- Stir over ice.
- Serve in rocks glass over branded ice with paprika.
Recipe by Reece Griffiths, Chula, Sydney.