Pop goes the walrus

Take a cream whipper and fill with freshly popped corn. Then add the bourbon and use the whipper to charge the mixture with nitrous oxide. Leave to infuse for three hours. Then carefully release the gas and fine-strain the bourbon. Add all the bourbon with the other ingredients to a cocktail shaker with ice, shake hard then double strain into a chilled martini glass. Garnish with popcorn and serve.