The huitlacoche turned the bright, fruity notes of cognac into “dates and figs and raisins, which was unexpected,” he said. (He considered using bourbon as the base spirit, but decided it was too dry.) To complement those flavors he used an oloroso sherry for its nutty, fruity aromas, and a ginger liqueur to add a spicy kick for contrast. Arms also used the “black ooze” from the can of huitlacoche (the liquid surrounding the corn smut), filtered it, and made it into a saline solution to add a touch of salt.
1.5 oz 1840 Pierre Ferrand Cognac, infused with corn smut and washed with butter .75 oz Lustau Oloroso Sherry .75 oz Canton Ginger Liqueur 2 dashes Dr. Adam Elmegirab’s Aphrodite bitters 1 drop corn smut saline solution
