Cob Soda

Sometimes we get ingredients that we haven't used much before, or that that are a little more rare to come by, in this case it was stripped corn cobs and husks! 

Corn is a very common ingredient, and because there us still a lot of flavour left in the cob, we can still extract it. The grainyness lends a really nice texture to the syrup as well! 

Cob Syrup:

  • 5 Corn Cobs
  • 1L Water
  • 1kg Sugar

Boil cobs in water for 5 minutes, strain off and add sugar to water. Stir to dissolve and bottle up! Should last (refrigerated) about 2 days.

  • Grapefruit Stock:
  • 2 cups of Water
  • Husks of 2 Grapefruits
  • 1 tsp. Citric Acid
  • ½ tsp. Malic Acid
  • 1 Cup of Caster Sugar


Bring water to a boil, and add grapefruit husks. Let simmer for five minutes. Then, use tongs remove husks and give a quick squeeze.  Remove pot from heat quickly and measure your liquid.  Place back on high heat and reduce by 50% to 1 cup.  Add sugar and acid and stir to dissolve. Filter and bottle. It will last up to 3 days.

Cob Soda

  • 1oz Tequila Cabeza
  • 1/2 oz Amontillado Sherry
  • 1/2 oz Corn cob syrup
  • 1/2 oz Grapefruit stock
  • 1oz Soda
  • 1 corn husk sliver

Add all ingredients to a hiball glass filled with ice. Stir to mix and chill ingredients and garnish with a strip of corn husk.