Blédindol

No no girls, calm down, it's not "RIP" who came to give us a hand for the photo of the week... or is it him and we wanted to keep it under the radar?

Let us tell you the story of Blédindøl, it all started when one of our friends from Korea (guess which one) told us that sushi in Korea is a bit like a sandwich... okay. Then we made the parallel with what we were doing here, like you have leftovers, you want to make it interesting? Make yourself a sandwich! How many times has a family man sitting on his tractor told one of his kids... go make me a sandwich and the kid in question would take advantage of it to put the most disgusting things he could find in the fridge between two slices of bread?

Well, you see where I'm going with this, at the Distillery, we consider a cocktail to be a bit like a sandwich, but be careful, it takes years of training at the Budapest Mixology Academy (like the Alchemist who obtained an honorary doctorate there) to achieve such results, so don't swing your leftover beets with crème de menthe and anchovies... it doesn't work that way.

In short, this week, corn is out and we're going to use it to make you a cocktail with it and our now medalist Juniper pickle liqueur (aka Djinn pickle). We wanted to call it the "not game" but we'd be at what... "not game 8"?

So for your "sandwich" cocktail of the week you will need:

-1/3 cup of sweet corn kernels removed from the cob

-0.25 oz agave syrup

-6 fresh cilantro leaves

-2 oz of our Juniper pickle liqueur

-1 oz lime juice

-For the rim: salt and Tajín

-Garnish: a sprig of cilantro

You're going to start by placing the corn kernels in a small bowl with a splash of water. Cover loosely and put it in the microwave for about two minutes. Remove the juices and let cool. Then add the cooled kernels, agave syrup, and cilantro leaves to a shaker. Crush it with your muddler for 1 to 2 minutes or until the corn releases its juices. Then add your Juniper pickle liqueur and lime juice, as well as ice. Shake everything vigorously until the shaker is cold. Meanwhile, grab a small plate where you'll put half Tajín spice, which you'll find at the grocery store, and half salt (which you'll also find at the grocery store in principle). Rub a lime wedge around your glass then dip the glass in the spice mixture. Then fine strain everything into your cocktail glass and garnish with the cilantro sprig. Serve immediately.