One corn question, one cocktail question
1. I want to cook corn with ouzo and sumac. Can anyone suggest a way? I have an oven and burners, no outdoor grill.
2. I want to recreate a bar cocktail I had, or something like it: gin, cucumber, strawberry, velvet falernum, cynar, bitters, lemon, ginger. That's what the menu said. Proportions and method? I'd ask the bartender but can't recall the place's name.