Halloween calls for a scary good cocktail, and since New Orleans is a town that takes its drinks seriously, we turned to an expert in the Big Easy for advice on what to serve and sip on the spooky holiday. Created by Jesse Carr, bar director at James Beard Award-winning chef Justin Devillier’s La Petite Grocery and Balise in New Orleans, the “Through the Rows” cocktail hits all the right notes for Halloween thanks to its smoky corn and spiced chocolate flavor and creamy mouth feel. Sophisticated and slightly reminiscent of a White Russian, the beverage is perfect for a party or enjoying by the fire on a crisp fall evening. Carr’s concoctions never disappoint, so be sure to sample one in person the next time you’re in New Orleans; in the meantime, here’s how to make his Halloween-themed libation at home.
“Through the Rows” Corn Milk Cocktail
For the cocktail:
1 ounce El Silencio Mezcal
.75 ounce Tempus Crème de Cacao
.25 ounce Ancho Reyes Ancho Chile Liqueur
2.5 ounces corn milk (see recipe below)
For garnish: Cayenne pepper and fresh corn husk and silks or shaved chocolate
For the corn milk:
2 ears of corn or, if fresh corn is not available, 1 bag frozen corn
1 quart milk
4 ounces honey
To make the corn milk, remove kernels from corn cob. Combine corn kernels, milk, and honey in a pot and heat on medium-low heat for 25 minutes. Run through a blender, then pour through a fine strainer, reserving the liquid. Let cool.
When the corn milk has cooled, combine all ingredients in a cocktail shaker, then strain into a snifter. Add crushed ice and garnish with a pinch of cayenne pepper and corn husk and corn silk or shaved chocolate, depending on availability and preference.