One of the cool things about making the rounds, sipping the entries at this year’s Farm to Glass Cocktail Contest is the collateral advantages: We stopped in at Pallet to try the “Street Corn named Desire”, since bar manager Bijan Ghiai’s creations are alway stellar. Sure enough, we loved the cocktail—a highly original concoction made of blended sweet corn, ancho liqueur, dry curacao, lemon and honey. The blended corn is strained out, leaving the drink with a light and foamy consistency, reminiscent of the texture eggwhite gives a gin fizz. It’s served in a martini glass washed with mezcal with one outer side dipped in powdered ancho chile and garnished with a toothpick skewer of ancho-dusted corn kernels.
The inspiration for the cocktail can be ordered from the appetizer menu: Sous Chef Jerry Pacheco makes Elotes (translates to fresh corn) from Utah sweet corn kernels mixed with creme fraiche, cotija cheese and truffle aioli and tops it with ancho chili powder and red vein sorel from Frog Bench Farms.