We’ve begun to recover, dear Boozers, from the shock of baseball’s Wild Card battle and have moved on to cheer for the Tigers (come on, you know Detroit deserves a little pick-me-up). In the spirit of the season, we recently developed a tasty little sweetener based on that old-time favorite: Cracker Jack. Our Crackerjack Syrup is a bit corny, we know, but it supplies a charmingly nostalgic undertone to cocktails like our own Wild Card and also makes an absolutely fabulous addition when drizzled over peanut butter cheesecake, vanilla ice cream, and good ole apple pie. You really can’t get more American than that as we indulge in the waning days of our national pastime. Enjoy!
1 cup raw turbinado sugar
1 ear of fresh corn, kernels cut off (scrape edge of cob with knife to collect corn “milk” as well)
1 cup water
Set sugar in a small saucepan over low heat. Stir constantly until sugar liquifies, being careful not to let it burn. Add water slowly and stir. Put all corn kernels into the sugar syrup. Add a large pinch of salt and allow to simmer over low heat for 30 minutes. Strain and cool completely. Yields about a cup; can be stored in the refrigerator for up to three months.