The Drunken Farmer Recipe

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.

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.

Add ice

Place 2–3 large ice cubes into the prepared rocks glass just before straining the cocktail.

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.

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.

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.

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.

Optional finishing flourish

For a smoky accent, lightly torch the corn garnish for a second or brush a tiny smear of mezcal on the rim. If you prefer a slightly sweeter drink, add a small drizzle (about 1/4 tsp) agave nectar on top and stir gently.