The Vixen

Shannon Ponche and Leanne Favre | Brooklyn

Brooklyn bartenders Shannon Ponche and Leanne Favre created this holiday tequila cocktail using a syrup made from leftover roasted corn cobs and flat sparkling wine, both ingredients that would have been thrown in the trash. The repurposed syrup gets a kick of winter spice by way of cardamom. “El Tesoro de Don Felipe® is always one of my go-to tequilas for any cocktail because of its agave-forward flavor and versatility in cocktails,” says Ponche. “They are making a big effort to lower the amount of waste in the distillery and implementing programs in order to strengthen the Weber Blue agave, ensuring the future of tequila.”


Serving: 1

  • 1 1/2 parts El Tesoro™ Reposado Tequila
  • 1 part fino sherry
  • 3/4 part Champagne Corn Cob Syrup (see Editor's Note)

Garnish: Lemon twist

  1. Add all the ingredients except the garnish to an Old-Fashioned glass over ice.
  2. Stir to chill and garnish with a lemon twist.
Editor's Note

Champagne Corn Cob Syrup
1 cup white sugar
1 cup water
21 cups flat Champagne or sparkling wine
3 leftover corn cobs 
3 cardamom pods, cracked

Place all ingredients in a medium-sized pot and bring to a boil. Turn heat down and let simmer for 30 minutes. Fine strain into a container with a sealable lid, and refrigerate.