Summer Harvest is a celebration of the rich traditions and bold flavors of corn and agave, the heart and soul of this luscious, savory cocktail. While many are familiar with corn as the foundation of whiskey-making, fewer know the fascinating story behind the creation of corn liqueur—a spirit steeped in history and craftsmanship.
Summer Harvest Corn Liqueur
This unique liqueur begins its journey in the highlands of Mexico, where locally grown heirloom cacahuazintle maize thrives on small family farms near the majestic Nevado de Toluca volcano. The Bodega Abasolo distillery honors a 4,000-year-old tradition by nixtamalizing the maize—a process that involves soaking the corn in an alkaline solution. This ancient method, still used to make masa for tortillas, unlocks the earthy depth and caramel richness of the maize’s flavor.
The next steps blend innovation with heritage. A mix of raw and roasted maize is combined with unrefined cane sugar and unaged Abasolo whiskey, distilled from the same native corn. After careful processing and filtration, the result is a spirit that captures the soul of the harvest: smooth, savory, and delicately sweet, with a distinctly corn-forward profile.
Every sip of this corn liqueur tells a story—of volcanic soil, ancestral techniques, and the artistry of those who tend the maize from seed to bottle. Are you ready to embrace the Summer Harvest?
Summer Harvest
Smoky mezcal, agave, corn and herbs
- Yield: 1 1x
Ingredients
Tincture of Lemongrass
- 5–6 stalks of lemongrass
- vodka
Salt and MSG Solution
- 5 oz water
- 1–1/2 TBL kosher salt
- 1/2 TBL msg
Acid Adjusted Kummel Cumin Liqueur
- 2 oz Kummel cumin liqueur
- 1/4 tsp powdered food grade citric acid
Summer Harvest Cocktail
- 1–1/2 oz mezcal
- 1 oz Nixta liqueur
- 1/2 oz agave syrup
- 2 drops tincture of lemongrass
- 10 drops acid adjusted Kummel cumin liqueur
- 2 drops salt and msg solution
- 1 sprig oregano – garnish
Instructions
Tinctures and Solutions
- Make the salt solution by stirring until fully dissolved
- Make the cumin solution the same way by stirring over low heat until the citric acid is in solution then remove from heat and let cool
- Make the tincture of lemongrass by removing the tough outer layer, chopping into 1 inch pieces, placing them into a canning jar, lightly muddling them, covering with vodka and sealing. Let it set at room temperature for a 10-14 days – shaking daily. Strain into air tight container and refrigerate until use.
Summer Harvest Cocktail
- Pour the mezcal, nixta liqueur, agave, cumin tincture and salt solution into a shaker with ice.
- Shake vigorously until cold, then double strain into a chilled nick and nora glass
- Add 2 drops of lemongrass tincture on top
- Garnish with a sprig of oregano