Masa & Agave

A uniquely savory cocktail that pays homage to traditional Mexican culinary staples. It brings together the smokiness of mezcal with the earthy, sweet notes of an actual corn liqueur (Nixta) and fresh lime.

Ingredients:

• 1 oz. masa-infused mezcal

• 1 oz. reposado tequila

• 1 oz. corn milk

• 3/4 oz. Ancho Reyes liqueur

• 3/4 oz. pineapple juice

• 1/2 oz. fresh lime juice

• 1/4 oz. agave nectar

• 2 dashes saline solution (20:1 water to salt ratio)

Instructions:

• Shake all of the ingredients with ice, and fine-strain into an ice-filled rocks glass rimmed with Tajín, then garnish.

• Masa-Infused Mezcal: Add 1/2 cup masa harina and 750 ml of mezcal to a large covered jar or container, and let sit overnight at room temperature. Strain through a fine-mesh strainer lined with a coffee filter, and store in an airtight container.

• Corn Milk: Grill 2 whole ears of corn, then shuck them and cut the kernels from the cob. Blend the kernels with 32 oz. of oat milk in a blender, then let sit at room temperature in a covered container for at least 2 hours. Refrigerate overnight, then strain through a fine-mesh strainer lined with a coffee filter. Keeps refrigerated up to 1 week.

Attribution:
Recipe: Tony Edgerton, Masa & Agave Cantina, Minneapolis
Photo: Caitlin Abrams | October 06, 2025
Origin: Imbibe