Cornhole Champion
 
Makes 1 serving
Ingredients
  • Chile pepper and lime seasoning*
  • 2 ounces Spicy Corn Vodka
  • ¾ ounce fresh lemon juice
  • 1 teaspoon honey syrup (see note)
  • 2 ounces sparkling water
  • Garnish: fresh cilantro
Spicy Corn Vodka
  • 3 ears corn, shucked
  • 1 (750-ml) bottle vodka
  • 2 jalapeños, stemmed and halved
Instructions
  1. Wipe the rim of a collins glass with a wet towel, and dip in chile pepper and lime seasoning. Carefully fill glass with ice; add Spicy Corn Vodka, lemon juice, and honey syrup. Top with sparkling water, and garnish with cilantro, if desired.
Spicy Corn Vodka
  1. Preheat a grill to high heat (400° to 450°).
  2. Grill corn, turning occasionally, until charred. Let cool enough to handle.
  3. Using a knife, cut corn kernels from cobs, reserving cobs.
  4. In a 64-ounce jar, combine corn kernels, cobs, vodka, and jalapeños. Cover and refrigerate for 3 days.
  5. Discard cobs. Strain vodka mixture through a fine-mesh sieve into a clean bottle, discarding solids. Cover and refrigerate for up to 1 week.
Notes
*We used Tajín.

Note: Make a honey syrup by combining equal parts honey and boiling water. Stir until dissolved. Cover and refrigerate up to 1 week.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cornhole-champion/