It's All About Realistic Corn Gummies in Cocktails at This D.C. Bar

Eater

3 days ago

As Halloween-meets-summer continues to trend, one uppity D.C. bar is taking the concept of candy corn to new heights. The lounge at Bourbon Steak, celebrity chef Michael Mina's sleek, people-watching magnet tucked inside Georgetown's Four Seasons hotel, has come up with a cocktail garnish that (we can attest) literally looks and tastes like the freshly shucked summer vegetable. But this yellow corn-ament of sorts, found in the new It's A-Maiz-Ing cocktail, is of the gummy and small variety. 'Engi' Alebachew, Bourbon Steak's head bartender, tells Eater that he has long wanted to invent such a believable, realistic cocktail accoutrement. And the sweet and savory grain ingredient is definitely having a moment at D.C. bars as of late.
Since the drink debuted two weeks ago, Alebachew says the team's sold around 100 little corn garnishes. 'Some people ask for it without the drink — 'can I have one more of those?' I can't say no, even though it takes forever to make,' he says.
So, how does he make it?
'We buy fresh corn and slowly cook it. Then we throw away the cob and blend the juice [extract] with sugar and salt,' Alebachew says. The syrup then joins pectin (as a gelling agent) and combines with agave nectar and fruit juice to produce a 'gummy candy' of sorts. The complex compilation goes into a cute corn-shaped mold before it's finally 'thrown in the freezer' for a couple of hours, he explains.
Bourbon Steak's collection of new summer cocktails. Bourbon Steak
Bourbon Steak's Engi Alebachew preparing the Beekeeper (Bar Hill Gin, yellow Chartreuse, lemongrass, honey, lemon). Bourbon Steak
Due to limited kitchen prep space, sheer time constraints, and popularity, however, he's now looking to potentially outsource the edible party favor. 'I found a good garnish company online making the same kind of them,' he says, reporting that their recently sent sample hit his high standards.
And there's not just corn on the cocktail menu. A new vodka-and-sherry coupe called Rice and Shine also comes topped with a tasty conversation starter: a big piece of rice paper that's fried in hot oil and sprinkled with green matcha.
'There are so many kinds of fun and edible things I want to work on,' he says. A riff on a gin Bee's Knees loops in lemongrass and is garnished with real honeycomb. And a big cluster of grapes dangles off the Singani 63-infused Grape Expectations. All of the new summer cocktails are $26 each (2800 Pennsylvania Avenue NW).
Executive chef Quentin Welch is also having fun in the kitchen during her second summer in the head role. She recently perfected a delightfully fluffy, caviar-topped 'twinkie' made with cornbread cake and yuzu creme fraiche.
Meanwhile, Mina is gearing up to expand in D.C. with the opening of Acqua Bistecca, his newly named coastal Italian restaurant coming to City Ridge. Stay tuned for more.
Eater DC
All your essential food and restaurant intel delivered to you Email (required)
Sign Up
By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.