by Kris Mulkey and SKYY Vodka
We love Halloween candy turned into cocktails. Our favorites are the Snicker Martini, Peanut Butter Cup, and the Tootsie Roll Shot. So when we saw this recipe for the Candy Corn Cocktail we knew we had to share it. It’s one of the oldest candies out there dating back to the 1880′s! Every year over 20 million pounds of candy corn are sold. Million. That’s a whole lotta candy corn. So here you go my candy corn lovin’ friends.
Candy Corn Cocktail
2 oz. SKYY Infusions Pineapple
1.5 oz. Orange Sherbet, softened
1 oz. Pineapple Juice
1 oz. Milk
1 oz. Simple Syrup
Combine SKYY Infusions Pineapple and pineapple juice in cocktail shaker with ice. Strain over fresh ice into a clear Collins glass. Combine softened orange sherbet and ice in a cocktail shaker and shake vigorously. Strain, and pour over bar spoon to layer in the rocks glass. Then, combine simple syrup and milk in cocktail shaker and shake vigorously. Layer milk mixture on top of sorbet mixture.
We think it might be fun to substitute coconut cream for the milk. It could taste really yummy with the pineapple. Anyone want to try?