One thing you may not know about Patrick is that in a previous life he was a bartender at one of Manila’s coolest cocktail bars, The Blind Pig. We had some leftover Spiced Popcorn from our Popcorn Tacos a few weeks ago (if you haven’t made them yet, do yourself a favour and get some in your belly tonight!), so we were wondering what to do with the leftovers. Patrick thought he could do something pretty amazing with the popcorn if he soaked it in sugar syrup and created a cocktail with it. And so, the Spiced Popcorn Gin Sour was born. It’s a little bit spicy, a little bit sour, a little bit sweet and has a delicious popcorn aroma that makes you want to reach for another glass as soon as you finish the first. Make a batch for your friends and start your next dinner party with a spicy popcorn kick!
For the Spiced Popcorn Sugar Syrup:
- 300ml water
- 300g sugar
- 25g Spiced Popcorn (see recipe here)
Combine the water and sugar in a saucepan and bring to a simmer. Stir occasionally and cook until the sugar has dissolved. Remove from the heat and add the Spiced Popcorn. Allow to steep for 30 minutes, then blend with a stick blender until the popcorn is coarsely chopped. Strain the syrup through a fine mesh sieve and discard the solids. Set the sugar syrup aside.
For the cocktail:
- 30ml Spiced Popcorn Sugar Syrup
- 20ml lemon juice
- 45ml gin (we used Tanqueray)
- 1 egg white
- Cayenne pepper powder
- Spiced Popcorn, to garnish
Place all ingredients in a Boston shaker (cocktail shaker) and shake vigorously for about 10 seconds, until the mixture begins to foam. Add a handful of ice cubes and continue to shake until the ice shatters and you feel the shaker has become cold. Strain the mixture through a Hawthorn strainer into a chilled cocktail glass. Dust the surface of the cocktail with a pinch of cayenne pepper and garnish with 3 small pieces of Spiced Popcorn. Serve immediately.