La Condesa'S Alma Blanca Recipe

• Half a habanero pepper with seeds and membranes removed
• 1 cup blanco tequila, such as Siembra Azul
• 1 1/2 ounce by weight (about 1/2 cup) dried hibiscus flower (see note)
• 3 tablespoons coarse Hawaiian red sea salt (see note)
• 6 tablespoons coarse grey sea salt (see note)
• 1/4 cup kosher salt
• 2 tablespoons white granulated sugar
• Lemon wedge
• 1 1/2 ounces fresh sweet corn kernels, by weight
• 2 ounces habanero infused tequila
• 1/2 ounce Domaine de Canton ginger liqueur
• 1 1/2 ounces fresh lemon juice (from about 2 lemons)
• 1/2 ounce freshly pressed pineapple juice
• 1/2 ounce organic agave nectar
• Absinthe in a mister for garnish

1. combine the habanero and tequila in a sealable container. Allow it to infuse for 4 hours, strain, and store in a glass bottle.
2. combine the hibiscus, salts, and sugar in a clean spice grinder. Pulse until large crystals are pulverized but not reduced to a powder, about 10 short pulses. Store in a sealable container.
3. : muddle the corn kernels hard in a cocktail shaker until they become creamy and milky. Add the infused tequila, ginger liqueur, lemon juice, pineapple juice, agave nectar, and fill with ice. Shake hard for 20 seconds.
4. Wet the rim of a coupe glass with lemon wedge and press the edge into the hibiscus salt. Double strain cocktail into glass. Mist with absinthe and serve.

pepper, blanco tequila, coarse hawaiian, coarse grey sea salt, kosher salt, sugar, lemon wedge, fresh sweet corn kernels, tequila, ginger liqueur, lemon juice, pineapple juice, nectar, mister

Taken from www.seriouseats.com/recipes/2012/10/la-condesa-alma-blanca-recipe-habanero-corn-cocktail.html (may not work)