Candy Corn Cocktail

Trick-or-Treating began in the medieval times in Europe. Trick-or-Treating, as we know it today in Canada and the United States, with kids going door-to-door dressed in costumes, really took shape in the 1940’s. It was the pacific northwest region that started the tradition of handing out confections to kids, which the tradition rapidly spread across […]

Food + Drink Cocktail of the Week Brian Webb

This article was published on October 17th, 2014

Candy Corn CocktailTrick-or-Treating began in the medieval times in Europe. Trick-or-Treating, as we know it today in Canada and the United States, with kids going door-to-door dressed in costumes, really took shape in the 1940’s. It was the pacific northwest region that started the tradition of handing out confections to kids, which the tradition rapidly spread across the rest of the countries.

Candy corn is one of the most popular Canadian and American Halloween candy treats. The candy was first introduced back in 1880’s by Philadelphia based Wunderle Candy Company. The candy corn is three times the size of a real kernel of corn and features the distinctive colours of orange, white and yellow. Each year, 25 million pounds, or over 9,000 metric tons, of candy corn are sold annually.

While the kids are out trick-or-treating to fill their pillow sacks and buckets full of sweet treats, the older adults can be found at elaborate Halloween parties dressed up in sexy, seductive, and creative costumes, sipping on all kinds of themed drinks, including the Candy Corn Cocktail.

  • 2 oz Stoli Honey Vodka
  • 1 oz Pineapple Juice
  • 1 ½ oz Orange Sherbet, softened
  • 1 oz Simple Syrup
  • 1 oz Milk

Combine vodka and pineapple juice in a cocktail shaker half-filled with ice. Shake for 20 seconds, until the shaker has frosted. Strain over fresh ice into a clear Collins glass. In a fresh shaker half filled with ice, add softened sherbet and shake hard for 20 seconds. Carefully pour over the back of a bar spoon into the Collins glass, layering over top of the vodka-pineapple juice. Then, in another fresh shaker half filled with ice, combine simple syrup and milk in a cocktail shaker and shake hard for 30 seconds. Carefully pour over the back of a clean bar spoon, layering over top of the orange sherbet.

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