Cornstar Martini
The P*rnstar Martini is a modern classic—fruity, approachable, and built on a formula that works. But here’s the thing: formulas can be reworked if you respect what makes them work in the first place.
This Mexican version starts with Mijenta Reposado, which brings oak and vanilla complexity that rum or vodka can’t match. Passionfruit syrup keeps that fruity brightness the original is known for. But here’s where it gets interesting: Nixta. It’s a corn-forward Mexican spirit that adds something earthy and unexpected—it’s not trying to hide, it’s showing up as itself. Vanilla agave syrup bridges the gap between the tequila’s spice and the passionfruit’s sweetness. Fresh lime brings the tart snap.
The egg white is optional, but if you use it, shake hard for a silky texture that transforms the whole experience. The tepache sidecar is the final touch—it’s fermented, slightly funky, and it makes sense alongside this drink in a way champagne never could in a margarita moment.
This is a martini built on Mexican spirits that deserve more attention. Sophisticated, fruity, and genuinely different.
Cheers, y’all!
ingredients:
1½ oz | 45 ml Mijenta Blanco
½ oz | 15 ml Passionfruit Syrup
½ oz | 15 ml Nixta
½ oz | 15 ml Agave Syrup
¾ oz | 22.5 ml Lime Juice
1 Pinch Sea salt
1 Egg white (optional)
Tajin Baby Corn Garnish
Tepache Sidecar
instructions:
Combine reposado, passionfruit syrup, Nixta, agave syrup, fresh lime juice, salt and egg white in a cocktail shaker with ice. Shake vigorously for 15 seconds until foamy. Strain into a chilled coupe or pony glass and garnish with Tajin-dusted baby corn. Serve with a tepache sidecar on the side. Pour tepache into the cocktail (optional).
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I’m your huckleberry 🤠
I just got back from Montana with my friends at @traegergrills. It was strictly a grilling event but given what I do, of course I had to get behind the bar. I knew I wanted to incorporate local Montana ingredients like huckleberry, juniper (grown on site) and honey but also wanted to incorporate smoke from the grill. So I had the idea to make a bramble type cocktail.
For the smokey element, I smoked some local raw honey along with some juniper berries on the Traeger to just get a kiss of smoke. I then constructed the cocktail originally using gin like a traditional bramble, but the juniper botanicals overpowered the recipe so I switched to a reposado tequila and knew it was the perfect fit. They also had some locally made huckleberry liqueur which was the perfect last ingredient to top the cocktail and bring that sweet/sour/fruity element to the cocktail. Finally topped it with that smoked juniper berry branch to give it that botanical pop and tricking your brain into thinking you’re drinking a bramble when you’re actually drinking something closer to a margarita.
Given the ingredients and location, it was just fitting to call this the ‘Big Sky Bramble.’ Cheers y’all.
Big thanks to @i_drewcifer for the R&D help!
🎥: @tobojosh / @grillvaultbbq