Although there are many cocktails and shooters boasting the candy corn name, such as the popular layered shooter, this cocktail is something deliciously different. The cocktail was created by Jonathan Pogash – cocktail Guru, educator and consultant.
This drink is wildly unique due its use of gin infused with kettle corn. This, and the citrus peel grenadine are ingredients you can make at home in preparation to build your cocktails:
In an airtight container add 750ml of Bombay Sapphire gin and 128g of kettle corn. Seal the container shut and let it sit for at least 24hrs. Once infused strain through a fine mesh and rebottle the gin. Store in the fridge.
On the stove top add 240 ml of pomegranate juice and dissolve 128g granulated sugar. When all the sugar has dissolved add 1 orange peel and 1 lemon peel. Simmer for 10 mins before removing the peel and chilling the syrup.
This sweet and fruity cocktail will be made wonderfully Halloween themed by adding Candy Corn pieces as garnish to the glasses. The candy is typically found in the United States or Canada at Halloween and is named so because the tapered shape is similar in appearance to a kernel of corn, however, when the sweet was first produced in the 1880s it was called Chicken Feed.
Follow this recipe to make the Candy Corn with Kettle Corn cocktail:
- 45 ml of kettle corn infused Bombay Sapphire Gin
- 15 ml Moscato wine
- 22.5 ml citrus peel grenadine syrup
- 3 Candy Corn sweets to garnish
- In a cocktail shaker filed with ice add the gin, wine and syrup.
- Shake well for 20 seconds.
- Strain into a chilled cocktail glass.
- Drop the candy corn into the bottom of the glass or skewer onto a cocktail stick to garnish.
- Cocktail shaker
- Chilled cocktail glasses