Though the sun is blazing and the humidity steadily rising, this time of year has one big thing going for it: summer corn, whose kernels are now at their plumpest and sweetest. It's delicious grilled or steamed, but you should also try it shaken.
Cool off and make the most of the harvest with sweet corn cocktails at bars across the country:
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The Vine (New York City)
Brazil’s national cocktail gets a summer spin in the hands of beverage director Percy Rodriguez. He turns sweet corn into a simple syrup for the Um Peruama, then shakes with oak-aged cachaça, Lillet Blanc and an egg white for a fizzy finish.