A new cocktail for you this week, the Candy Corn Cocktail. This one requires extra work on your part, but doesn’t it look and sound good? Did you know that candy corn was invented in the 1880s and that nearly 35 million pounds of candy corn are now produced each year? Cheers!
Candy Corn Cocktail
Add all ingredients to a cocktail shaker with ice and shake very well. Strain into a chilled cocktail glass.
*to make candy corn-infused Russian Standard: for every 750ml bottle of Russian Standard, add in 1 cup candy corn and allow to infused in an airtight container for approx. 24 hrs. Fine strain candy corn and re-bottle. Store in fridge.
**to make 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.
Disclosure: This recipe was provided by a PR firm. I haven’t tried it myself (yet), but I thought it was a great idea for the upcoming holiday. Opinions are my own.
© 2011 – 2012, Robyn Wright. All rights reserved.