Home Movies Recipe

Combine 1 cup water and 1 cup sugar in a small saucepan over medium heat. Stir until sugar fully dissolves and the liquid is clear.

Remove from heat and whisk in 1 tsp malic acid (and 0.25 tsp citric acid if using) until fully dissolved. Taste and adjust: malic gives apple-like tartness; add up to 0.25 tsp more if you prefer brighter sour. Cool to room temperature, then refrigerate. Syrup will keep refrigerated for 2–3 weeks.

Make popcorn-infused butter/oil

Melt 1 tbsp unsalted butter in a small skillet over low heat. Add 1 cup air-popped popcorn and toast gently 1–2 minutes until aromatic but not browned. Remove from heat and allow to cool slightly. Press the popcorn against a fine mesh sieve to extract oil/butter into a small jar (you should yield approximately 1/2 oz of flavored fat). Dispose of toasted solids or reserve as garnish.

Fat-wash neutral spirit (optional long method)

Combine 6 oz neutral spirit with the warmed popcorn-flavored butter/oil in a sealable jar. Seal and shake vigorously, then let rest at room temperature for 4–6 hours, shaking occasionally. Freeze the jar for 1–2 hours; the fat will solidify at the top. Strain the liquid through a coffee filter or fine cheesecloth to remove solids and hardened fat. This yields a popcorn-fat-washed spirit you can keep refrigerated for up to 2 weeks. For this recipe we will use a small quantity (0.25 tsp) of the resulting nixta as a finishing flavor note.

Prepare rim: place crushed nixtamalized tortilla chips in a shallow dish and mix with 0.25 tsp flaky sea salt. Moisten the cocktail glass rim with a lemon wedge and press into the crushed chips to coat. Set glass aside.

Chill an old-fashioned glass (or coupe/highball depending on presentation) by filling with ice or placing in freezer for a few minutes. Discard chilling ice before pouring if using glass-chilling method.

In a mixing glass filled with ice combine 2 oz rye whiskey, 0.5 oz malic sour syrup, and 0.25 oz fresh lemon juice. Stir briskly for 15–20 seconds to chill and dilute slightly.

Strain the mixture into the prepared glass over one large ice cube (or serve up without ice if you prefer).

Top gently with 2 oz chilled cola by pouring over the back of a bar spoon to preserve effervescence and layering.

Finish by floating 0.25 tsp of the popcorn butter nixta (the fat-washed spirit or a small spoon of the strained popcorn-flavored butter) on the top surface: drop it gently in the center so it sits as a scented slick. If using fat-washed spirit, pour the 0.25 tsp on top; if using butter, melt a scant amount and spoon on top immediately before serving.

Garnish with a lemon wheel or twist on the rim and optionally a small toasted popcorn floret perched on the glass. Serve immediately.