This weekend, Philadelphia Distilling had a contest that invited people to come up with recipes for their new booze, Shine, including one of their other spirits (Vieux Carre Absinthe, Penn 1681 Vodka & Bluecoat Gin) for the chance to win a free bottle of Shine. Here’s the one we came up with!
1 oz Shine (corn) Whiskey
1 oz Dill-infused Penn 1681 vodka
0.5 oz Benedictine
1 oz Homemade Corn Syrup
3 healthy dashes Celery Bitters
Cut the skin off a pickle and muddle the meat of it in the bottom of a rocks glass with the celery bitters. Add crushed ice.
Shake remaining ingredients well with ice and pour into the glass. Top off with a splash of seltzer and stir once, taking care not to disturb all the pickle on the bottom.
Rim glass with a slice of pickle, garnish with it, and enjoy!
Puree 1 cup of fresh or frozen corn with 1 cup of water. Bring the mixture to a boil and add 1 cup of sugar. Simmer on low heat until thickened. Remove and bottle without closing the top. Once cooled, add 1 oz vodka and shake well. Refrigerate.
Cram some dill into a bottle of vodka. Wait to drink until most of the color has leeched out of the dill. That’s it!
NOTES: Might be one of the weirder drinks we’ve attempted, but it ended up being really interesting. The corn flavor isn’t completely overpowering, and it’s sweet without being cloying. Surprisingly, the celery bitters are what make the drink. I would actually enjoy this as a brunch drink, personally. It’s a little reminiscent of a pickle-heavy bloody mary, but more refreshing and less substantive.
Oh, and don’t mind the photo. Jen is on vacation, so I had no choice but to take it myself. Sorry.