Cinco de Mayo Tequila Cocktails You've Never Tasted Before!

Описание: Let's celebrate Cinco de Mayo with two creative tequila cocktails that both showcase corn in unique ways. First up is El Desobediente, a bright and complex drink made with homemade Chicha Morada syrup—a traditional Peruvian beverage made by simmering dried purple corn with pineapple skins and spices. Then we have the Corn Colada, a rich and tropical twist on the classic Piña Colada, featuring a salted corn syrup that brings out the savory side of tequila. Bold, original, and deeply rooted in Latin American flavors—perfect for Cinco de Mayo!

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HOW TO MAKE CHICHA MORADA
400 g dried purple corn cobs

Skin of a 2 kg pineapple

15 g cinnamon sticks

5 g whole cloves

2 L water

Bring everything to a boil, reduce the heat, and simmer for 1 hour.
Strain through a fine mesh strainer.

For the Chicha Morada Syrup:
Mix equal parts by weight of the infusion and sugar.
Stir until fully dissolved, then bottle.

For the Chicha Morada Beverage:
You can eyeball the ratios to your taste—sweeter or tarter, totally up to you.
For a flavor closer to the traditional version, add:

30 ml lime juice

45 g sugar
...for every 750 ml of infusion.
Stir until the sugar dissolves and keep refrigerated.
Use within 2 days.

HOW TO MAKE THE EL DESOBEDIENTE COCKTAIL
1.5 oz blanco tequila

1 oz dry vermouth

0.75 oz lime juice

0.6 oz Chicha Morada syrup

Shake with ice, fine strain into a coupe.
No garnish.

HOW TO MAKE SALTED CORN SYRUP
Blend:

300 g cooked corn kernels

150 g water

...until smooth. Strain through a nut milk bag, pressing to extract as much liquid as possible.
Weigh the corn milk and mix with an equal amount of sugar by weight.

For every 600 g of syrup, add:

1.5 g salt

1.4 g gum arabic

0.3 g xanthan gum

Blend on high speed until everything is dissolved.
Bottle and refrigerate.
Use within 10 days.

HOW TO MAKE THE CORN COLADA
2 oz blanco tequila

2 oz fresh pineapple juice

1 oz salted corn syrup

1 oz coconut cream

Whip shake with crushed ice, then open-pour into a large Collins glass.
Top with more crushed ice.
Garnish with pineapple fronds and add a straw.

0:00 INTRO
0:40 CICHA MORADA
3:02 EL DESOBEDIENTE
5:26 SALTED CORN SYRUP
6:43 CORN COLADA

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