This recipe was first published in our feature on cocktails for vegans.
Paul Mathew asked vocal vegan and bourbon-lover Tim Etherington-Judge what he would recommend to a fellow vegan looking for a considered cocktail:
60ml Bulleit bourbon infused with roasted sweetcorn*
10ml Maple syrup
1 Handful of Kentucky Colonel mint
2ds Pecan bitters
Combine the ingredients in a clean sweetcorn can. Press the mint to release flavour, then add crushed ice to half way, stir, then top with more crushed ice and garnish with fresh mint, baby sweetcorn and a julep strainer.
*Roast the sweetcorn in the oven. Remove corn from the cob and infuse with Bulleit bourbon for 2 days. Strain through a coffee filter before use.