In a large bowl, toss together corn, red onion, red pepper, jalapeño, and garlic. Divide into heat proof mason jars, leaving enough room to add liquid to cover. I used 3-500ml jars because it's nice to have one ready to use and two to keep stored. See note.
In a medium sauce pan heat water, vinegar, lime juice, sugar, salt and pepper to a simmer. Pour hot liquid over corn mixture just to cover corn. Add hot water by the tablespoon to top up if needed. Seal jars and allow to cool at room temperature, then refrigerate.
Recipe Notes
Will keep up to 4 days once opened and up to one month if unopened. Â This is why I chose to use 500 ml mason jars, so one or two can stay sealed if needed and one can be used right away.
Combine all ingredients in a cocktail shaker half filled with ice. Shake until combined and cold, about 15 seconds. Strain over ice into serving glass. Serve immediately.
Fill a cocktail shaker half full of ice. Add ingredients and shake until cold, about 30 seconds. Strain into chilled cocktail glass, garnish with lime peel if desired and serve immediately.
In a small sauce pan over medium heat stir together all ingredients and allow to cook down, mashing berries as it does, approximately 2-3 minutes. Bring to a simmer over medium heat and cook for 1 minute. Remove from heat and strain through a fine mesh sieve, pushing on the solids to extract the juice. Can be made ahead, covered and refrigerated until ready to use. Yields approximately 3 ounces.
Cocktail
Fill a cocktail shaker half full with ice. Add rum, Grand Marnier, raspberry syrup and a generous squeeze of lime juice. Shake until cold, about 30 seconds. Divide equally between two cocktail glasses and top up each with an approximate ounce of soda. Serve immediately.
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