1 oz Corn liqueur, Nixta
1⁄2 oz Ancho Reyes chile liqueur
3⁄4 oz Raicilla
3⁄4 oz Lime juice
4 spg Cilantro

Muddle cilantro with lime juice in a shaker. Add remaining ingredients with ice and shake until chilled. Double strain into a chilled, rimmed cocktail glass.

Cocktail summary
Picture of Street Corn Cocktail
Created by
David Carreon
Is the
author's original creation
Not yet rated
4 stars
(5 ratings)
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This is really good. I was looking for something to do with the Nixta, and this fit the bill. I substituted Mezcal for the Raicilla, and did a heaping 1/4 oz of Ancho. Still it was great! Nice and bright flavors here.

Quite tasty, using ingredients I am keen on (Ancho Reyes, cilantro). I used Sotol since I lacked Raicilla. I dropped the lime to 1/2+ oz since there is not much sweetness to balance the acidity, and my early season limes are quite tart and not that juicy yet. I think this could use 1/4 oz of simple syrup to finish it more like street corn, but otherwise it is spot on. Instructions aren't clear, so I salted the rim, although a mix of sugar and salt on the rim might be interesting...

The cilantro accentuates the corn flavor of the Nixta and the Hacienda de Chihuahua Sotol I used blended well with both. This is precisely the sort of flavor profile I was hoping for when I picked up some Nixta.

Best Nixta cocktail I've had so far, even though I subbed Mezcal for Raicilla and had to leave out the cilantro because I didn't have any. Looking forward to trying it again when I get some!