BBQ Corn Caesar
3 bar spoons BBQ corn kernels
4 dashes Worcestershire sauce
2 dashes jalapeño hot sauce
2 dashes liquid smoke
3 grinds fresh cracked black pepper
2 lime wedges
1 oz (30 mL) whiskey
4 oz (120 mL) Mott’s Clamato Lime Cocktail
BBQ corn on the cob, on a skewer
Fresh cracked salt and black pepper
1In a mixing glass, muddle everything but the whiskey and Mott’s Clamato Cocktail.
2Add the whiskey and Mott’s Clamato Cocktail, and stir well to mix and spread the flavours around.
3Rim a highball glass and fill to the top with ice.
4Strain the mixture into the highball glass, and garnish.