Corn Milk Punch

We love corn in cocktails, and milk punch infuses some sweet summery goodness right into the glass.

3/4 oz. dark rum
3/4 oz. brandy
5 oz. corn-infused milk
1/2 oz. cinnamon syrup
Tools: shaker, strainer
Glass: highball
Garnish: black sesame seeds

Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.

Corn-Infused Milk: Slice off the kernels from 3 fresh ears of corn. Soak in 2 quarts of full-cream milk (including the left over ears). Add 2 split vanilla pods and 4 cinnamon sticks. Let infuse overnight, strain into a clean glass jar and keep refrigerated for up to 1 week.

Saxon + Parole, New York City