Phum Sila-Trakoon, the head bartender of Le Croco Bleu in Berlin, shows us the technique behind La Comida, his bar's signature drink, which Phum created for the global finals of the Bacardi Legacy Competition.
Sila-Trakoon compares La Comida to an Old Fashioned — a stirred cocktail with the taste of the light rum in front and corn bean syrup in the back. Typically, syrups are made with a 1:1 ratio, but the corn bean syrup is only 10% sugar due to the natural sweetness of the corn. He explains that La Comida is inspired by the daily meal shared with loved ones, and they hope to bring that warm and welcoming philosophy to guests at Le Croco Bleu.
To make corn bean syrup
You'll need a 1:9 sugar to water ratio as a base. Combine them and bring to a boil in a saucepan.
The natural sweetness of corn allows for the low sugar to water ratio.
The corn and beans leftover from making the syrup are used to garnish the drink so that nothing is wasted.
- 1:9 sugar to water
- 250 grams canned kidney beans (a little more than 8 ounces)
- 250 grams canned sweetcorn
Add 100 grams of sugar (3.5 ounces) and 900 mls. water (3.75 cups) to a saucepan and bring to a boil. Once sugar has dissolved, add canned kidney beans. Add canned sweetcorn. Leave to simmer for 45 minutes. Allow to cool. Strain syrup from beans and corn, reserving the beans and corn for garnish. Bottle syrup.
Allow beans and corn to dry out. Leave corn as is, add salt to the kidney beans for a sweet/salty combination. This way, nothing is wasted — the corn and beans leftover from making the syrup are used to garnish the drink.
Initially the corn bean syrup was made from dried beans and fresh corn, but to optimize the process, canned ingredients are now used. Phum explains this doesn’t affect the taste of the syrup and brings the production cost of the syrup to $1.
To make La Comida
- 2 ounces Bacardi Carta Oro
- 2/3 ounce corn bean syrup
- 2 lemon twists, 1 for the drink, 1 for garnish.
- cooked sweet corn and salted beans for garnish
Measure and add 2 oz Bacardi Carta Oro and 2/3 oz corn bean syrup to a stirring glass. Add twist of lemon to mixture. Fill stirring glass with a large piece of ice, stir for 30 seconds. Use a large rock ice cube in a tumbler for this drink. Strain drink into tumbler. Add lemon twist to garnish. Add sweet cooked corn and salted beans as garnish (leftover from making the corn bean syrup). Place drink in La Comida box to serve.