1.5 ounces Bols Genever
.5 ounce Angostura 1919 rum
.5 ounce lemon
.3 ounce honey
1.5 ounce corn milk*
.75 ounce Chai-spiced almond milk*
.75 egg white
1 lime (for zest)
Add all ingredients except chipotle and angostura to shaker. Dry shake (without ice) for 30 seconds to agitate egg white. Add ice, shake hard for 20 seconds. Double strain drink into a 10 oz glass of your choosing, sprinkle top with chipotle and garnish with a few drops of angostura.
For the corn milk
Cut kernels from cobb; then take the back of the knife and scrape remaining pulp. Run this mixture through a juicer, up to three times. Place liquid over med-low heat and whisk continually. Taste as starches convert to sugar. Stop when desired sweetness is attained. Microplane (grate) a bit of lime zest into the milk and let cool.
For the Chai-spiced almond milk
Warm Lagier Ranches almond milk on stove. Add 1 cinnamon stick, 1 Indonesian long pepper, 6 cardamon pods and 1 clove. Steep and let cool.