Smoked Corn & Coconut Manhattan Recipe
sierra norte purple corn oaxacan whiskey, veras joven mezcal, clement mahina coconut, punt e mes vermouth, mole bitters
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Ingredients
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Cocktail
Optional/Prep
Method
Cocktail
Combine spirits and modifiers
In a mixing glass add 2 oz Sierra Norte purple corn Oaxacan whiskey, 0.5 oz Veras Joven mezcal, 0.5 oz Clement Mahina coconut liqueur, 0.75 oz Punt e Mes vermouth, and 2 dashes mole bitters.
Stir with ice
Fill the mixing glass with large ice cubes. Stir gently and consistently for 20–30 seconds (about 20–30 full rotations) until the mixture is well chilled, slightly diluted, and satin-smooth.
Smoke the glass (optional, elevated service)
If using smoke: remove the chilled glass from the freezer. Light a small chunk of wood chip or a piece of palo santo until it smolders and produces smoke. Invert the chilled glass over the smoldering wood (or capture smoke with a dome) to fill the glass with smoke for 10–20 seconds. Alternatively, you can transfer the smoke into the glass with a smoking gun. Keep the glass covered to retain smoke while you strain the cocktail.
Garnish
Express the oils of an orange or grapefruit twist over the surface of the drink by holding the peel over the cocktail and giving it a sharp bend. Rub the peel around the rim of the glass and drop it into the drink as a garnish.
Serve
Present immediately so the diner receives the aromatic smoke note. Advise sipping slowly to appreciate the layered corn, coconut, mezcal, vermouth, and mole-bitter interplay.
Optional Equipment/Notes
If you do not have Sierra Norte purple corn whiskey, substitute with another Oaxacan or lightly peated corn-forward whiskey. Adjust mezcal level to taste if you want a more pronounced smoky agave note (up to 0.75 oz). Clement Mahina coconut is liqueur-forward; if using a less sweet coconut spirit, reduce vermouth slightly or add a touch more coconut liqueur to keep balance.