The Drunken Farmer Recipe
Recipe information
Make The Drunken Farmer in just 20m. Nosotros Blanco Tequila/ Nosotros Mezcal/ Aperol/ Roasted Corn / Rocks/ Salted Rim
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Ingredients
Glass & Garnish
Cocktail
Glass & Garnish
1. Prepare rim
Pour the salt onto a small plate. Rub the lime wedge around the lip of a rocks glass, then dip the rim into the salt and twist so the rim is evenly coated. Set glass aside.
2. Toast/prepare corn garnish
If you haven't already toasted corn, lightly char a tablespoon of fresh or frozen corn kernels in a dry skillet over medium-high heat until golden and slightly blackened (about 3–4 minutes). Let cool and reserve 1 teaspoon for garnish and up to 1 tablespoon to use for the roasted corn syrup infusion.
3. Add ice
Place 2–3 large ice cubes into the prepared rocks glass just before straining the cocktail.
Cocktail
4. Make roasted corn syrup (if not using prepared)
Combine 1/4 cup water and 1/4 cup granulated sugar in a small saucepan over medium heat, stirring until sugar dissolves. Add 1 tablespoon toasted roasted corn kernels and simmer gently for 5 minutes. Remove from heat, steep 10–15 minutes, then strain through a fine mesh sieve or cheesecloth. Chill. Yields about 1/3 cup; use 0.5 oz (15 ml) for one cocktail.
5. Build the cocktail
In a cocktail shaker, add 1.5 oz Nosotros Blanco Tequila, 0.5 oz Nosotros Mezcal, 0.75 oz Aperol, 0.5 oz fresh lime juice, and 0.5 oz roasted corn syrup. Add 1 dash bitters if using. Fill the shaker with ice.
6. Shake
Shake vigorously for 10–12 seconds until the shaker is frosty and well chilled. The goal is to properly dilute and integrate the mezcal, tequila and Aperol with the corn syrup and lime.
7. Strain & finish
Double-strain (fine strainer optional) into the prepared rocks glass over the large ice cubes. Express a lime peel over the drink if desired and discard. Garnish by dropping the toasted roasted corn teaspoon onto the ice or skewering it on a small pick and resting it on the glass rim.
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