For some time now, I listed the Imperial Silver Corn Fizz under the Damn Good Cocktails column to the right. Which has been rather cruel of me, since you couldn't order the damn thing anywhere in the country.
That changed on Aug. 30, when Jim Meehan, bar master at PDT, and author of the drink, added to the fizz to the PDT menu.
I was lucky enough to try the cocktail on it's initial voyage, at a cocktail dinner in fall 2009. It is a combination of homemade corn water, whiskey, honey syrup, champagne and egg white, shaken into a frothy concoction that is pale yellow at bottom, white on top. As I wrote then, if there was such a thing as creamed corn whiskey, it might taste like this lightly sweet, absolutely unusual drink.
Meehan has tweaked it a bit. He switched from Maker's Mark to George Dickel, which is not a small thing, since we're talking Tennessee Whiskey now, not Bourbon. But I like Dickel better anyway. So good.
So go and try it and see if you don't agree with me. Enjoy the fruits of the harvest.
That changed on Aug. 30, when Jim Meehan, bar master at PDT, and author of the drink, added to the fizz to the PDT menu.
I was lucky enough to try the cocktail on it's initial voyage, at a cocktail dinner in fall 2009. It is a combination of homemade corn water, whiskey, honey syrup, champagne and egg white, shaken into a frothy concoction that is pale yellow at bottom, white on top. As I wrote then, if there was such a thing as creamed corn whiskey, it might taste like this lightly sweet, absolutely unusual drink.
Meehan has tweaked it a bit. He switched from Maker's Mark to George Dickel, which is not a small thing, since we're talking Tennessee Whiskey now, not Bourbon. But I like Dickel better anyway. So good.
So go and try it and see if you don't agree with me. Enjoy the fruits of the harvest.
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