Instead of mayonnaise, Snider used egg white to give the cocktail body and froth. A little lime juice and simple syrup added acidity and sweetness, while the ground chiles that Snider mixed with smoked paprika as a garnish contributed heat. “I think it tastes delicious,” Snider says. “It’s a little savory and sweet. I’ve never had corn in a cocktail [before]—other than corn whiskey.”
