Chef Nir Mesika at the restaurant Timna in New York shrugs off our usual standards for popcorn—the crunch we chase—and instead narrows in on its salty, buttery flavor. Airy, snappy popcorn, bedamned—Mesika is about to soak it to the point of no return.
Boil popped popcorn in half-and-half, sugar, and salt (haters of damp popcorn, look away), then let it chill out overnight; the starch from the popcorn will leach into the dairy, thickening and flavoring it. Some hours later, obliterated the kernels—now pillow-soft and fat with milk—in a food processor and strain the mixture. You're left with a pure popcorn flavor in the body of a cold, frothy drink.