Silver Queen Daisy 1.000

Deb Lindsey for The Washington Post

Spirits Jul 20, 2011

Named after the variety of sweet white summer corn, this cocktail is an odd and delicious marriage of corn whiskey and corn. The original version calls for grenadine, but Spirits columnist Jason Wilson finds that muddled corn provides a fresh, savory-sweet twist. The original recipe was created for the Italian liqueur Dimmi, which is difficult to find. But St-Germain, an elderflower liqueur, works even better.

If you choose a higher-proof corn whiskey, go with 3/4 ounce of liqueur. The extra sweetness will balance the heat. For a lower-proof corn whiskey, such as the new XXX Shine, use 1/2 ounce.

Servings: 1
  • 1 tablespoon fresh white corn kernels, just off the cob, plus 1-inch strip of fresh corn kernels just off the cob, for garnish
  • 2 ounces white corn whiskey (see headnote)
  • 1/2 to 3/4 ounce St-Germain or Dimmi liqueur
  • 1 ounce freshly squeezed lemon juice
  • 1 or 2 dashes orange bitters
  • Ice


Muddle the 1 tablespoon of corn kernels in a cocktail shaker, then add whiskey, liqueur, lemon juice and bitters (to taste). Fill halfway with ice, then shake well. Double-strain into a chilled cocktail (martini) glass.

Garnish (carefully) with the section of fresh corn.

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Recipe Source

Adapted from a recipe by Tad Carducci, co-founder of the Tippling Brothers beverage consultants.

Tested by Michael Taylor.

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