Every Saturday, Mike Augustyniak picks up a new cocktail recipe from a local mixologist. This week, he heads to Constantine for a smoky, spicy drink — the Pero Por Que Papi.
1 ½ oz brown butter infused Del Maguey Vida Mezcal
½ oz Cabin Still whiskey
¾ oz (fat) lemon juice
¾ oz (fat) raw corn syrup
1/3 oz Pierre Ferrand Dry Curaçao
1/3 oz heavy cream
Pinch of Sea Salt
Combine all ingredients in a shaker tin over ice; strain into a coupe glass, rimmed with a mix of dehydrated, spiced Manchego cheese
Head bartender Jourdan Gomez said that the inspiration from this drink came from the Mexican street food known as elote — roasted corn with mayonnaise, lime, chili and cheese.
A simple syrup made from equal parts Minnesota sweet corn and sugar, pureed, balances the smoky, slightly spicy mezcal flavor. Heavy cream gives the drink more body, and a viscous feel.
This is a drink that looks and tastes unlike anything you’ve ever had before.
Constantine, located beneath Monello in the lower level of the Ivy Hotel, opens on Monday, June 29, 2015. It features a dark and mysterious interior, craft cocktails and upscale food-truck snack foods.