Cornstar Martini Recipe
corn infused vodka, gin, nixta, dry vermouth
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Ingredients
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Cocktail
For corn-infused vodka (make ahead, yields ~12 oz)
Method
For corn-infused vodka (prep 24–48 hours ahead)
Prepare corn
Cut kernels from about two ears of fresh sweet corn to yield approximately 1 cup. Lightly bruise the kernels with the back of a spoon to release more flavor.
Combine with vodka
Place the bruised corn kernels in a clean, airtight jar and pour 12 oz neutral vodka over them, making sure kernels are fully submerged.
Infuse
Seal the jar and let it rest at room temperature for 24 to 48 hours, tasting after 24 hours. The spirit should pick up a sweet, corn-forward aroma and flavor. Do not exceed 72 hours to avoid vegetal bitterness.
Strain and store
Strain the vodka through a fine mesh sieve lined with cheesecloth into a clean bottle, pressing gently on the solids to extract liquid. Discard solids. Refrigerate the infused vodka until ready to use.
Cocktail assembly (serve immediately)
Chill the martini glass: place a martini or coupe glass in the freezer for at least 5 minutes or fill with ice water while you mix the cocktail.
Stir the cocktail: stir the mixture gently with a bar spoon for 20–30 seconds until well chilled and slightly diluted. Stirring (rather than shaking) preserves clarity and a silky texture.
Strain and garnish: double-strain the cocktail into the chilled martini glass using a Hawthorne strainer and fine mesh strainer. Express a lemon twist over the surface to release oils, rub the rim with the twist if desired, then drop it in or rest it on the rim as garnish.
Serve: present immediately. The corn-forward aroma from the infused vodka and Nixta, with the backbone of gin and the dryness of vermouth, should be in balance.