The Whiskey Reviewer A World of Whiskey, Poured Every Weekday
By Richard Thomas
With more corn whiskey around than ever before, use it for summer cocktails!
(Credit: Richard Thomas)
One benefit to come from the plethora of micro-distilleries that have popped up all over America is a revival of interest in old fashioned corn whiskey. The snobs might sneer at this unaged whiskey with an mashbill that is 4/5s-plus corn, but down in the sweltering South the stuff has enjoyed a nice reputation for almost as long as there has been an American South.
If there is one thing Southerners know how to do, it’s beat the heat. Last year The Whiskey Reviewer looked at using corn whiskey to make ice cold cocktails. Although it is September, there are still plenty of hot and muggy weeks left in 2014, so here we provide a second slate of cool drinks based squarely on corn whiskey.
The Cornhusker
6 oz. corn whiskey
1.5 oz bourbon whiskey
Hefty splash of Tabasco sauce
This one is simple: mix three shots of corn whiskey and one shot of bourbon, with Tabasco for kick. As you might guess, this is strong, bold stuff, so brace yourself. If you want a cool summertime version, keep your corn whiskey in the fridge. Don’t serve on ice.
The Lover’s Moon
One 12 oz. can of cold 7-Up or Sprite
1.5 oz of corn whiskey
1 tsp of Grenadine
0.5 oz of lemon juice
Two strawberries
Stir the ingredients together and serve on ice.
Moon Light Cocktail
6 oz. of corn whiskey
3 oz of beer
Splash of Tabasco sauce
Was the Cornhusker too much for you? Here you can take the same idea and mellow it out by using two shots worth of beer instead of one shot of bourbon. It’s like a reverse boilermaker with a dash of heat, but take both the corn whiskey and beer out of the fridge to serve cool.
