Corn isn’t just for eating off the cob or running mazes—try it in this cocktail, created by Becky McFalls-Schwartz, beverage director at Bar Moga in New York City. “The corn flavor in this recipe really comes through, adding a sweet vegetal, pasture-like note that makes me think of the close of summer and transition into fall. The chipotle adds a faint smokiness and depth without imparting too much heat, and the sherry and Cherry Heering round it out with the faintest touch of acidity,” says McFalls-Schwartz, who collaborated on this recipe with the chefs at Table X , Salt Lake...
