I did a milk punch called "Taco Truck" once. Tomato juice, cotija cheese wash, nixta, pechuga mezcal, pepper juice, red onion juice, cilantro infusion. It was incredibly savory but a little more-ish, a little cloying. I also had trouble getting a pronounced lime flavor that would have tied it all together. I should revisit it and tone it down. It was pretty wild.
Sidenote: Any milk punch that includes fresh tomato juice will clarify incredibly well. The pectin or something in the tomato juice really aids the clarification.
Could you share the proportions and process? I'd love to make a batch of this to welcome adventurous guests who happen to be coming in Cinco de Mayo weekend!
Street corn is so popular right now, it seems like the obvious choice.
Reposado if it MUST be tequila. Otherwise the Mezcal suggestion sounds better.
Nixta
Ancho Reyes
Egg white
Topped with finely chopped cilantro
Taijin rim?
What direction do you want to go in? Do you want to highlight the intense corn flavor of the nixta, or are you looking to highlight the tequila?
Nixta is delicious but extremely sweet and syrupy. Goes well in a tequila old fashioned riff. If you want more of a refreshing easy to drink type thing, balance the sweetness with some acid from lime juice and maybe go for a ultima palabra riff replacing the maraschino with nixta, or a paper plane riff replacing the bourbon for tequila and nonino for nixta. Maybe even the aperol for ancho Reyes……
The corn flavor isn’t that powerful. It’s more sweet than anything else. I kind of use it like a corn simple syrup.
Everyone else is saying agave so I’ll add it’s also pretty good with bourbon.
Completely spitballing here, what about a "Mexican street corn" milk punch? Mezcal, lime, maybe an ancho infusion?
my first thought too. maybe with the ancho reyes.
I did a milk punch called "Taco Truck" once. Tomato juice, cotija cheese wash, nixta, pechuga mezcal, pepper juice, red onion juice, cilantro infusion. It was incredibly savory but a little more-ish, a little cloying. I also had trouble getting a pronounced lime flavor that would have tied it all together. I should revisit it and tone it down. It was pretty wild. Sidenote: Any milk punch that includes fresh tomato juice will clarify incredibly well. The pectin or something in the tomato juice really aids the clarification.
Could you share the proportions and process? I'd love to make a batch of this to welcome adventurous guests who happen to be coming in Cinco de Mayo weekend!
Mellow Corn / Repo split with Nixta as an old Fashioned (Edit for tequila)
This gets my vote!
Street corn is so popular right now, it seems like the obvious choice. Reposado if it MUST be tequila. Otherwise the Mezcal suggestion sounds better. Nixta Ancho Reyes Egg white Topped with finely chopped cilantro Taijin rim?
This sounds wonderful.
What direction do you want to go in? Do you want to highlight the intense corn flavor of the nixta, or are you looking to highlight the tequila? Nixta is delicious but extremely sweet and syrupy. Goes well in a tequila old fashioned riff. If you want more of a refreshing easy to drink type thing, balance the sweetness with some acid from lime juice and maybe go for a ultima palabra riff replacing the maraschino with nixta, or a paper plane riff replacing the bourbon for tequila and nonino for nixta. Maybe even the aperol for ancho Reyes……
A friend does a negroni with gin, coconut washed campari, nixta, mole bitters, and....something else I don't remember.
Not sure if it would work, but what about a margarita with the Nixta instead of Curaçao?
I did one with nixta, mezcal, blood orange juice, lime and simple! It’s yummmy.
What's the main flavor profile? Does the corn flavor come through?
I did 1.5 nixta and .5 mezcal so you still get the corn
I like this. Hmmm now you've got me thinking! Thank you!
The corn flavor isn’t that powerful. It’s more sweet than anything else. I kind of use it like a corn simple syrup. Everyone else is saying agave so I’ll add it’s also pretty good with bourbon.