Solstice Gold

01

What you’ll need

• 1 1/2 cups fresh or thawed frozen sweet corn kernels (about 220 g)
• 1 teaspoon neutral vegetable oil
• 3/4 cup cold water
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons light agave syrup
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon fine sea salt
• 1 cup chilled plain sparkling water
• Ice, for serving
• 2 thin lime wheels, for garnish
• 6 reserved charred corn kernels, for garnish

02

Mix the drink

1. Heat a dry cast-iron or heavy skillet over medium-high heat. Toss the corn with the neutral oil, add it in a single layer and cook for 5 to 7 minutes, stirring only occasionally, until scattered kernels are deeply charred.
2. Reserve 6 attractive charred kernels for garnish. Spread the remaining corn on a plate and cool for 10 minutes.
3. Blend the cooled corn with the cold water for 45 seconds, until very smooth. Strain through a fine-mesh sieve, pressing gently, then strain once more through a damp coffee filter or clean nut-milk bag for a lighter texture.
4. Whisk the corn liquid with the lime juice, agave syrup, smoked paprika and sea salt until the agave dissolves. Chill for at least 30 minutes.
5. Divide the chilled corn-lime base between two ice-filled glasses. Slowly add 1/2 cup sparkling water to each glass.
6. Lift the mixture once or twice with a long spoon to combine without flattening the bubbles.