This Candy Corn cocktail is far different than the popular layered shooter by the same name and we have Jonathan Pogash, the Cocktail Guru, to thank for it. It's an extremely creative drink that features kettle corn-infused gin - yes, that's right, kettle corn. The method for creating this unique infusion is below, and you will want to take the extra time to make it as it is the key to bringing together this sweet Halloween-worthy drink.
Ingredients:
- 1 1/2 oz. Kettle Corn-infused Bombay Sapphire Gin (recipe below)
- 1/2 oz. Moscato wine (sweet dessert wine)
- 3/4 oz. home-made citrus peel grenadine syrup (recipe below)
- 3 candy corns for garnish
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- Additional ingredients needed:
- kettle corn
- sugar
- orange and lemon skins
Preparation:
- Add all ingredients to a cocktail shaker with ice.
- Shake very well.
- Strain into a chilled cocktail glass.
- Garnish with 3 candy corns.
Kettle Corn-infused Bombay Sapphire
- For every 750ml bottle of Bombay Sapphire, add in 1 cup kettle corn.
- Allow to infuse in an airtight container for approx. 24 hrs.
- Fine strain kettle corn and re-bottle.
- Store in fridge.
Citrus Peel Grenadine Syrup
- For every 1 cup of POM wonderful pomegranate juice, dissolve 1 cup granulated sugar over stove top.
- Once dissolved, add in the skins of 1 orange and 1 lemon and simmer for 10 mins.
- Remove skins and chill syrup.
