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Contributed by Jorge Guzman
This corn and mezcal cocktail was named after the eponymous Mayan god of maize.
Add all ingredients to a shaker and fill with ice. Shake and strain into the salt-rimmed rocks or cocktail glass.
*Mexican sweet corn juice:
Cut the kernels from at least one ear of sweet Mexican corn and blend with one to two teaspoons of water. Store, refrigerated, for up to two weeks.
Combine chile de arbol, chile onza, sea salt and gusano de maguey. Use this combination to salt the rim of a rocks or cocktail glass.
Image: Paul Wagtouicz
Mixing your cocktail
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