Maize Tai Recipe

Char the corn

Remove kernels from 2 ears of corn (about 1 cup). Place kernels in a dry cast-iron skillet or on a hot grill over high heat. Cook, stirring occasionally, until kernels develop dark brown char spots and smell toasty — about 6–8 minutes. Let cool to room temperature.

Combine with rhum

Place charred corn in a clean jar. Pour 12 oz blanc agricole rhum over the corn, ensuring kernels are fully submerged. Seal the jar.

Infuse and strain

Let the mixture rest at room temperature for 24–72 hours, tasting every 12–24 hours until you get a pronounced sweet-corn aroma without vegetal bitterness (typically 24–48 hours). When ready, strain through a fine mesh sieve lined with cheesecloth into a clean bottle. Refrigerate. Use 4 oz for the cocktail; leftover infusion keeps 2–3 weeks refrigerated.

If you want a salted rim, wet the edge of a rocks glass with a lime wedge and dip into a small plate of kosher or smoked salt. Set the glass aside with a few large ice cubes.

Fill a cocktail shaker with ice (about 1 cup). Pour in 4 oz of the prepared charred corn-infused agricole rhum, 1.5 oz aged rum, 1 oz nixta (maize) liqueur, 0.75 oz fresh lime juice, 0.5 oz demerara or 1:1 simple syrup, and 0.25 oz allspice dram if using. Add 2 dashes of angostura bitters.

Shake vigorously for 12–15 seconds until the shaker is well chilled and frosty. This both chills and slightly dilutes the drink to balance the alcohol and sweet elements.

Strain the cocktail over fresh large ice in the prepared rocks glass (or serve up in a chilled coupe if preferred).

Garnish with 2 tablespoons of charred corn kernels (use a small skewer or sprinkle on top) and a lime wheel or expressed lime zest. Optionally, add a light spray of smoke from a smoking gun or pass the glass briefly over a lit rosemary sprig for additional aroma.

Serve immediately and advise guests to stir once to incorporate any garnish flavors before sipping.