Corn Salsa Margarita

1

Northern Union is a wine-focused restaurant and bar in the seaside village of Ogunquit that definitely feels like it is also focused on mixing up an amazing array of cocktails behind the bar. Alongside the hand-crafted and locally sourced creations of Executive Chef Romann Dumorne, you can sip on the luscious libations of Tim Yee, known as “The Guy Behind the Bar.” We recently visited with Yee to sample his Corn Salsa Margarita and it was both unique and delicious.

2 ounces roasted corn-infused tequila

½ ounce fresh lime juice

½ ounce habanero shrub

Cucumber, Maldon sea salt and Espelette pepper flakes for garnish


Roasted Corn-Infused Tequila

3 ears of corn

1 liter any 100% Agave Blanco/Silver Tequila


Habanero Shrub

1½ cups cider vinegar

2 cups demerara sugar

2 habanero peppers cut in half

Combine ingredients and shake over ice. Pour into glass and garnish with a slice of cucumber and a pinch of Maldon sea salt (or a large-flake salt) and a pinch of Espelette pepper flakes (or paprika).


Roasted Corn-Infused Tequila

Place whole corn with husk on a heated grill. Cook for approximately 20–30 minutes, rotating corn periodically. Corn husk will be black and charred when finished. Some kernels make take on some grill marks as well. Let cool for 10 minutes. Discard silt and husk from corn.


Using a knife, shave kernels off the cob and place into a large airtight jar. Cut the cob in half and place in jar as well. Pour in tequila and seal. Let it sit for 3 days then strain out the solids.


Habanero Shrub

In a saucepan, heat vinegar until it is just about to boil, then remove from heat. Add sugar and habaneros; stir until granules are dissolved. Let cool for 15 minutes and remove peppers.

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