After making burrata with corn and tomatoes, I just couldn’t throw away the corn cobs without squeezing every sweet drop of summer from them. Since I only had a few, I couldn’t make enough corn stock to be worthwhile for soup. Using the same technique, however, I was able to produce enough sweet corny liquid to create a simple syrup for cocktails.

Place corn cobs in a pot and add enough water to cover. Bring to boil, reduce to simmer, and cook to extract flavor, about 30-45 minutes. Strain, and combine however much corn stock you have with equal parts sugar (ex.: 1 cup stock requires 1 cup sugar).

Use anywhere you would use standard simple syrup. For me, whisky was a natural partner, so I combined 3 parts of the spirit with 1 part corn simple syrup and topped it with club soda. A great cocktail to help transition into fall.