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How Corn Became a Key Cocktail Ingredient This Fall - Eater DC
"At upcoming D.C. restaurant Sagrada, beverage director Dalin Kulla came up with Espíritu de Maíz, which leans further into the savory elements of corn by including huitlacoche, a fungus that grows on corn and is commonly utilized in Mexican cuisine. Corazon Blanco Tequila, nixta, ginger, and fresh-squeezed lime juice are blended with huitlacoche and habanero for an added kick." - Lulu Chang
