The next time you shuck a load of fresh corn, make sure to save that pile of stringy cornsilk. This drink puts that funky detritus to work with DIY cornsilk-infused coconut milk. Shaken with aged rum and banana liqueur, the sweet coconut milk is transformed into an incredible brunch cocktail reminiscent of liquid Corn Flakes with a grown-up kick.
2 oz rum
4 oz cornsilk-infused coconut milk
.75 oz banana liqueur
Cornsilk-Infused Coconut Milk
8 oz dried cornsilk
2 cans coconut milk
.5 Cup white sugar
1 tbsp kosher salt
- Add all ingredients to a saucepan and bring to a simmer.
- Let cool and refrigerate overnight, allowing the cornsilk to infuse into the coconut milk for at least 24 hours.
- Using a fine sieve, strain out the cornsilk and use or refrigerate for later.