Prep Recipes is your go-to library for the behind-the-bar building blocks that make great cocktails shine. Find recipes for syrups, tinctures, infusions, essences, shrubs, and other house-made ingredients you can prep ahead for service. Whether you’re dialing in a signature menu or just experimenting at home, these guides help you build deeper flavor from the first pour.
4 ears of corn shucked. 1½ cup milk. 2 cups heavy cream. 225g sugar. 6 eggs. 1/4tbs salt.
Cut the corn off of the cob and save the cob. Steep the corn in the milk and heavy cream on a medium low heat for 1 hr. Do not let mixture boil. Strain.
Combine eggs, sugar and salt. Mix until you can write your name with the mixture.
Tempt eggs into steeped corn mixture. Cook until napae. Strain through a chinois. Freeze.
Created by Chef Danny Martinez
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