Dragan Milivojevic is bar supervisor at Bacalar, new Yucatán-inspired restaurant in Austin, TX.
The Hellote is Bacalar’s twist on a conventional Martini. I created it to raise corn, which serves because the foundational ingredient within the Mayan tradition and on Bacalar’s meals menu. Elote means “corn” in Spanish; corn is a unifying thread all through the restaurant, from decor to dessert.
Beginning with a base of blanco tequila infused with corn, the cocktail additionally options Nixta, a Mexican corn liqueur, dry vermouth, Cocchi Americano, saline and orange bitters. It’s then garnished with a child corn to drive dwelling the corn-fluence. Hellote has rapidly grow to be the preferred drink on Bacalar’s menu.
Hellote
- 1 ½ oz. Carabuena Blanco Tequila infused with corn husks*
- ⅓ oz. Nixta corn liqueur
- ½ oz. Dolin dry vermouth
- ¼ oz. Cocchi Americano
- 2 dashes Saline
- 1 sprint Orange btters
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Add all components in a mixing glass.
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Fill with ice, and stir for 15 to twenty seconds.
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Pour in Nick and Nora glass.
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Garnish with pickled child corn on toasted corn husk.
750 ml. Tequila Blanco
45 g. Child corn husks
5 g. Corn silk
In a vacuum bag, add tequila and corn husks with corn silk. Vacuum seal and sous vide at 140 levels for 90 minutes. Let cool and advantageous pressure.
Dragan Milivojevic, bar supervisor at Bacalar restaurant in Austin, TX, created this recipe.
