FOOD
&
DRINK
CORN ISASTAPLE
Iadore in the
fall.From thesmellofsweetkernels
roastingonagrill toachildlikeromp
throughroadsidemazes,maize ismy
fallmascot.
WhileI lovecorn inall forms
onaplate, it’snotsomethingeasily
incorporated intoadrink. Imaginemy
surprisewhenfinding itonseveralbar
menus this fall.
Ifyouhead to
Meauxbar
inNew
Orleans foracocktail, youmightspy
Louisianasweetcornresting inmason
jars fullofpisco.BarCuratorChris-
topherBrianexplains thathis latest,
very labor-intensivecanchaconpisco
was inspiredbya trip toPeru.
“Ivisited localbars,drankpisco
soursandatecancha, apopularsnack
madewith large-kernelcorn,”hesays.
“Whenourchefbrought inLouisi-
anacorn, Iwanted todosomething to
remindmeof those lazydays inPeru.”
Thedrink takes48hours tocreate,
thanks to the initialpisco/corncob
infusionandahouse-made,fine-
strainedcornmilk.Thedrinkarrives
inacoupe,witha faintyellowhueand
Bartendersareshakingandshucking this fall
A-maize-ingCocktails
PHOTO
DAVID HALLORAN; MADR INA , DALLAS
34
NOVEMBER2015
AMERICANWAY
Drinkthepraisesofthe
A-maize-ingGraceat
OkraCookhouse&
Cocktails inPhoenix.
CONTINUED >
