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.

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.

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).