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recipe c Corn-Milk-Punch

Photo courtesy Saxon + Parole

Corn Milk Punch

We love corn in cocktails, and this rum- and brandy-spiked beauty infuses some sweet summery goodness right into the glass.


3/4 oz. dark rum
3/4 oz. brandy
5 oz. corn-infused milk
1/2 oz. cinnamon syrup
Tools: shaker, strainer
Glass: highball
Garnish: black sesame seeds


Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.


Corn-Infused Milk: Slice off the kernels from 3 fresh ears of corn. Soak in 2 quarts of full-cream milk (including the left over ears). Add 2 split vanilla pods and 4 cinnamon sticks. Let infuse overnight, strain into a clean glass jar and keep refrigerated for up to 1 week.


Saxon + Parole, New York City



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