Created by Oliver Sovol, Head Bartender at James Beard award-winning chef Alon Shaya’s Eat with Saba, this smoky mezcal libation is an unexpected savory choice for those who love dry cocktails.

Makes one cocktail
• 1.5 oz sweet corn infused mezcal (instructions below)
• .75 oz Carraway Liqueur (We used Gilka Kummel)
• .25 oz Rare Wine Co. Baltimore Rainwater Madeira (or other high quality madeira) 
• 4 dashes El Guapo® Crawfish Boil Bitters

Combine infused Mezcal, liqueur, madeira and bitters in a clean mixing glass filled with ice. Stir until well chilled, and strain into a nick & nora. Garnish with a fresh bay leaf (we find miniature clothes pins work wonders for affixing this garnish!)

To make infused Mezcal, cut two ears of fresh sweet corn from the kernel, and pour one bottle of Mezcal over corn in a non-reactive container to steep. Reserve empty bottle. Allow to infuse at room temperature for for up to 24 hours – knowing the longer you steep the stronger the corn notes in the alcohol will be. Strain mixture through cheese cloth, and re-bottle using funnel. The infused Mezcal will keep for up to two months if properly refrigerated.

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