Cocktail: The Amarga Picante | Bartender: Ben Gauthier

A little spicy, a little sour, a whole lotta good. Take a trip with your tastebuds with this Latino twist on a Sour.

I wanted to take the imbiber on a journey with approachable ingredients and techniques. At home bartending is best when it’s simple and delicious. That being said, it’s also important to understand the product and play with it in a thoughtful way. Wild Turkey 101 is a corn-based bourbon but with a high rye content so it has more of a kick. Pairing it with jalapeños and cilantro just made sense. Taking it a step further I wanted the corn to shine through so I created a specially infused syrup for that. All in all I want the imbiber to not just enjoy this cocktail but to also have fun with it!

Campari Stir Crazy

2oz (60ml) Wild Turkey 101 Kentucky Straight Bourbon
0.75oz (22ml) Lemon juice
0.75oz (22ml) Salted Buttered Corn Syrup*
1 Egg White or vegan alternative
3 dashes Angostura Bitters
4 Jalapeño wheels, thinly sliced
1 tsp of chopped Cilantro, mostly stems
1 Cilantro leaf

Muddle lemon juice, Salted Buttered Corn Syrup, 3 jalapeño wheels and chopped cilantro in a shaker tin. Add Wild Turkey 101 and egg white and dry shake without ice for 10 seconds. Add ice to the shaker tin and shake vigorously for 20 seconds. Double strain into a chilled cocktail coupe. Garnish with 3 dashes of Angostura bitters, a jalapeño wheel and cilantro leaf.

*Salted Buttered Corn Syrup: Boil 1 ear of corn and 15 grams of kosher salt until fully cooked and put corn aside to cool. In a blender, add 150 ml of the remnant corn water (while it’s still hot!) with 1 tbsp of unsalted butter and 150 grams of sugar. Blend until they are completely dissolved to create the base of your syrup and let it sit in the blender. Strip the cob of its corn with a sharp knife and add it to your syrup base. Blend again for 1 – 2 minutes. Strain syrup into a bottle and let cool. Store any leftover syrup in the fridge.

Ben Gauthier
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