“Thoughtfully made” is at the heart of Westland Distillery’s mission in Seattle. One of few distillers in the Pacific Northwest to offer a sustainability report, Westland is transparent about the trials and tribulations of what it means to be sustainable in the viticulture industry. From sustainable barley sourcing to an EnviroStars certification for their commitment to energy and water use reduction, Westland is leading the way in sustainable innovations for distilling in the Pacific Northwest. As our climate changes and farmers look to more sustainable crops and practices, there will be a need to use the whole fruit and vegetable in processing methods and uses. Corn might not be the first thing that comes to mind for sustainable crops, but with the proper methods to protect water and soil systems, corn has a lot of potential, and every part has a use. Here is a cocktail that embraces this philosophy, finding ways to use every bit of it from food, to beverage, to vessel for a tasty bar snack.
Silk & Smoke Cocktail
Save dried husks for an alternative and attractive snack bowl for serving or steaming, braiding for rope and twine, and corn cobs to infuse sweet corn flavor into soups and stocks. Even the silk is edible!
Makes 1 cocktail
1½ ounces Westland American Single Malt Whiskey
½ ounce Mezcal
¾ ounce Hot Honey Syrup (recipe below)
¾ ounce Corn Milk (recipe below)
1 tbsp aquafaba
Braided corn husk, corn silk and nutmeg
Optional: Light the corn silk on fire for a toasty aroma and flavor.
Honey Habanero Roasted Chickpeas (recipe follows)
Combine all ingredients into a shaker tin. Top ¾ full with ice, then cap and shake vigorously to combine. Strain into a fancy coupe glass. Garnish and serve immediately.
Hot Honey Syrup
Makes roughly 1 cup
½ cup honey
¼ cup apple cider vinegar
¼ cup water
1-2 habanero peppers pricked with a fork
Pinch of sea salt
Combine all ingredients into a saucepan and bring just to a boil. Remove from heat and let infuse until cooled to room temperature, then taste. If spiced to your liking, remove the habanero peppers (save for roasting chickpeas) and refrigerate for up to two weeks in an airtight container.
Makes roughly 1 quart
1 quart organic coconut milk
4-6 leftover corn cobs (preferably grilled)
Pinch of salt or more to taste
Combine all ingredients into a saucepan and bring to a boil. Reduce heat and let simmer for 30 minutes. Bring to room temperature and then remove all solids through a fine-mesh strainer, squeezing the corn cobs over the mixture as you remove them to release their milk. Store in an airtight container for up to a week or freeze for later use. Great for soups and stews!
Honey Habanero Roasted Chickpeas
Makes 3-4 small servings
1-2 cups cooked chickpeas (save chickpea water for aquafaba)
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon ground mustard
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon honey
1 tablespoon olive oil
1-2 hot honey habanero peppers, choppedSalt to taste
Preheat the oven to 400 degrees Fahrenheit. Toss all ingredients in a large bowl until well combined. Layer evenly on a parchment-covered sheet pan and place in the oven for 20 minutes. Give a stir, then let cook for another 10 minutes, checking to be sure they don’t burn.
Turn off the oven, but leave the chickpeas in the oven for another 10 minutes, opening the oven door to vent. This will help create a crispy texture. Enjoy!
This recipe was originally featured in the summer issue of Sip Magazine. To read the full issue click here.