Corn-ejo

Corn-ejo is a festive, deeply Mexican tropical cocktail that perfectly pairs the earthy, smoky character of 400 Conejos Cuishe Mezcal with sweet beachside flavors. It builds a rich, vibrant base by combining 40 ml of the mezcal, 15 ml of unique corn liqueur, and 10 ml of Tequila 1800 Blanco alongside 50 ml of fresh pineapple juice and 25 ml of creamy coconut cream in a shaker. Shaken vigorously for 15 seconds to completely integrate the sweet and earthy layers, the mixture is strained over fresh ice into a tall Collins glass. This sun-drenched, beach-ready sipper is playfully finished with a pineapple frond and a single black cherry for a striking tropical presentation.

Ingredients:

• 40 ml of 400 Conejos Cuishe mezcal

• 15 ml of corn liquor

• 10 ml of 1800 Blanco tequila

• 50 ml of pineapple juice

• 25 ml of coconut cream

• Ice

Instructions:

• Add 400 Conejos Cuishe and the corn liquor to a shaker

• Incorporate the 1800 Blanco tequila, pineapple juice, and coconut cream.

• Shake vigorously for 15 seconds until all ingredients are well combined.

• Strain with a simple strainer and pour into a Collins glass with ice.

• Garnish with a pineapple wedge and a black cherry.

Attribution:
Recipe: 400 Conejo
Photo & Origin: 400 Conejo