If you know even half of my contract, you know that I ‘m very in corn. I will eat it ear of butter. i will eat it raw. i will eat it Marine. I’ll eat it after that ‘was soaked in calcium hydroxide (at which point it becomes “hominy”.) I will drink it. I don’t think I have ever come across a form of corn or a corn flavored product that I have madenot ‘I don’t like to put it in my mouth. And as long as I know that Nixta Licor from Elote was not created to satisfy my specific needs, it is as if it were.
My only qualms with the folks who made Nixta that they didn’t send me a full size corn-shaped bottle, but they must have known they didn’t need it. The two tiny aliquots they sent were enough for whand my thirst for more corn, and I ‘I’m more than happy to pay the full retail price for this stuff. (That’s high praise from someone who has a bar cart already full packed with free press samples.)
As the name suggests, Nixta doesn’t just taste like corn, it tastes like nixtamalized corn (also called “hominy”), corn which has been soaked in an alkaline solution to make it more digestible, nutritious and – in my opinion –delicious. It’s nutty, sweet and toasted, like good cornbread with whipped honey butter. I could drink it chilled and be happy, but this column requires three ingredients, so Iwickedly Nixta pairs well with another iconic corn drink: bourbon.
There is a recipe for a old-fashionedtype of drink on the Nixta site, but it does not present sufficient Nixta. Instead of using it to modify the bourbon, I increased the ratio to 50/50, create a more alcoholic drink that was still much sweet and cheesy. I also added lime bitters, because ELot asks for lime, but you can use Angostura if that’s all you have. To do this you will need:
- 1 1/2 ounces of bourbon (I used a full bottle)
- 1 1/2 ounce Nixta Licor from Elote
- 3 dashes of lime bitters
Add everything to a lowball, snifter, or other short, thick glass that can hold a small handful of ice cubes. Add the ice cubes and stir a little. Sip, savor, repeat.