I was thinking about cereal milk the other day and decided to try something new. I saw some popcorn and milk, and I went for it! I steeped the buttered popcorn in whole cow’s milk for two days using this similar to movie theater popcorn. You could use butter extract for the cocktail (I’m guessing), similar to what would be used for butter tasting notes in a wine class. For the garnish, a fancy French buttered popcorn works best. That’s what I did anyway. I could have made an ice cream and done something affogato-style, but why not try something different. So here we are. A buttered popcorn martini. Your movie nights may never be the same.
Buttered Popcorn Martini
2 1/4 cups of buttered popcorn (1/4 cup reserve for garnish and munching)
1 1/2 oz of vodka of choice
1 oz of honey syrup (1:1 ratio)
2 1/2 oz of popcorn milk
Method
Pop popcorn. Steep buttered popcorn for two days in an airtight container in the refrigerator. Strain with a fine mesh strainer. Pour ice and all ingredients into a shaker and shake, shake, shake until mixing tins are cold. Strain into a martini glass using a fine mesh strainer. Garnish with popcorn.
Glass: Martini glass
Garnish: Buttered popcorn
Bar Chef notes: add a pinch of salt or add 3:1 ratio of honey for sweeter. Or both. Citric acid for clarification. Lemon peels for brightness, steep in milk.
Where to buy the goods? Martin glasses popcorn and stuff? Blonde Behind the Bucket Storefront. Please know I may receive commissions for eligible purchases.
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