Mais Con Yelo

Another labor of love 🌽🇵🇭

You know what they say about corn… it has the juice. This is an homage to one of my favorite Filipino street desserts, maís con yelo. I developed this recipe for a Kamayan dinner with my friends at @kulturacharleston, @kaya.orlando and @naks.nyc for @chswineandfood this year. It turned out to be one of my favorite cocktails I’ve ever made just because it brought me back to my childhood in the Philippines.

Hope y’all enjoy this as much as I did making it.

Cheers y’all.

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ingredients:

• 1 oz | 30 ml Capitan Andes Cream Sherry (Lustau)

• ½ oz | 15 ml Nixta

• 1½ oz | 45 ml Corn Milk

• Corn Flakes

• Condensed Milk

• Smoked Flaky Salt

• Served over shaved or pebble ice

• Optional: Black Strap Rum Float

tools:

• Mixing Glass

• Jigger (Japanese Style)

• Barspoon

• Julep Strainer

• Glassware

• Other Tools

• Complete Bartending Set

instructions:

Combine all ingredients into a mixing glass with ice. Stir and strain over a large cube. Express a lemon twist, garnish with lemon twist.

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Check it out on Instagram:

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USEFUL LINKS:

• My camera gear

• Other bar tools

• Glassware

• Tech gear

• Coffee gear

• Books I recommend

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Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!

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