Corna-colada Recipe
abasolo ancestral corn whisky, nixta, xila, local sweet corn, coconut, pineapple
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Ingredients
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Liquor
Fruits
Method
Preparation
Prepare the Corn
In a blender, combine the local sweet corn and pineapple juice. Blend until smooth and strain through a fine mesh sieve to obtain a smooth corn juice.
Mix the Drink
In a shaker, add the Abasolo Ancestral Corn Whisky, Nixta, Xila, coconut cream, and the prepared corn juice. Fill the shaker with ice and shake vigorously until well chilled.
Serve
Strain the mixture into a chilled glass filled with ice. Garnish with a slice of fresh pineapple or a sprinkle of toasted coconut if desired.