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Halloween means one thing, OK, maybe more that one thing, but one is certainly candy! And what is the most popular? Candy corn.
Invented in the 1880s at the Wunderle Candy Company, candy corn os meant to mimic a whole kernel of corn. Today candy companies produce nearly 35 million pounds of the corn candy each year.
How big is candy corn? So big it needs it’s own day, so as not compete with Halloween. So Candy Corn Day is October 30! Courtesy of Bombay Sapphire Gin.
Ingredients
- 1 ½ oz kettle corn-infused Bombay Sapphire gin*
- 1/2 oz moscato wine (sweet dessert wine)
- 3/4 oz home-made citrus peel grenadine syrup**
Instructions
Add all ingredients to a cocktail shaker with ice and shake very well. Strain into a chilled cocktail glass. Garnish with 3 candy corn candies.
*To make kettle corn-infused Bombay Sapphire gin: for every 750ml bottle of Bombay Sapphire, add in 1 cup kettle corn and allow to infused in an airtight container for approx. 24 hrs. Fine strain kettle 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.
