I'm always up for trying something new and unusual and, since it happens to be National Popcorn Day, I got this harebrained scheme to try and make a popcorn cocktail. Since I needed it for today a popcorn infused spirit was not possible so I decided to start with a popcorn infused syrup.
Out came the white Orville Redenbacher and my favorite popcorn pot and the experiment began. The first step is to make the popcorn infused simple syrup.
2 Cups sugar
4 Cups Water
6 Cups Popped, Buttered & Salted Popcorn
Bring the ingredients in a medium saucepan on high to a boil.
Reduce the heat to medium.
Stir and smash down the popcorn kernels to release more flavor.
Stir and simmer for 5 minutes.
Shut off the heat and allow the syrup to infuse and cool for an hour.
Pour through a fine metal strainer to remove the popcorn.
Makes about 6 - 8 ounces of syrup.
(This will keep for about a week in the refrigerator.)
I was blown away by how much it tasted like the popcorn, or to be more accurate, because of the sugar, it tasted like kettle corn. It was delicate and absolutely delicious and reminded me of my favorite Hot Buttered Popcorn Jelly Belly. That delicate quality was the issue, I didn't want it masked by any flavor from the spirit so I decided to go with a good quality vodka and turned it into a simple popcorn shooter.
Because I buttered my popcorn, you also get a nice buttery texture in the syrup and I decided that a little of that caramel flavor from kettle corn would be a nice way to garnish.
Oh, I did I say it's served warm?
1 Oz. Vodka
1-1/2 Oz. Popcorn Syrup
Garnish: Caramel Syrup Rim Dipped in Crushed Popcorn
Glass: 2 Oz. Shooter
Garnish the glass and set aside.
Dry shake the ingredients - no ice - in a cocktail shaker to emulsify the buttered syrup with the vodka.
Put this into a microwavable cup and nuke for about 10 to 15 seconds, just enough to bring it to body temperature or so. You want it warm, not hot.
Pour into the shot glass and serve.
By the way, the leftover syrup is FABULOUS on ice cream!