Drink This Now: Corn to be Wild at Goat & Rabbit

When I saw that Sway Coffee had concocted a limited-edition cornbread latte and I had missed it, I redirected my FOMO and decided to search for more drinks that utilized this unexpected flavor. As a side dish, it’s a delicacy for us Midwesterners with family recipes spanning back generations, and I marveled at the idea of turning it into an alcoholic beverage. Sarah Sipple pointed me to Goat & Rabbit, a cocktail bar from 916 Hospitality on West 39th Street. It turns out that they had an intriguing cornbread-themed drink, “Corn to be Wild,” which drew me in. The Corn to be Wild is made with mezcal, roasted jalapeño, corn and honey syrup, lemon, and egg whites for a velvety foam top, paired with an adorable little corn muffin pinned to the side of the glass. This cocktail was an explosion of flavor, each one fighting for prominence. On the first sip, it was almost savory, coupled with bright, juicy corn.

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