Celebrate Halloween With a Candy Corn Cocktail

Step 1

Gather the ingredients. The Spruce / Teena Agnel Pour the gin into a container with an airtight lid and add the kettle corn. Save the bottle for the finished infusion. The Spruce / Teena Agnel Allow it to infuse for approximately 24 hours. The Spruce / Teena Agnel Fine strain the kettle corn and rebottle. Store in the refrigerator until ready to use. The Spruce / Teena Agnel

Step 2

Gather the ingredients. The Spruce / Teena Agnel In a saucepan on the stove, dissolve the granulated sugar into the pomegranate juice over medium heat. The Spruce / Teena Agnel Once dissolved, add the citrus skins and simmer for 10 mins. The Spruce / Teena Agnel Remove the skins and chill the syrup. Bottle and store in the refrigerator for up to one week. The Spruce / Teena Agnel

Step 3

Gather the ingredients. The Spruce / Teena Agnel In a cocktail shaker, combine the kettle corn gin, Moscato wine, and citrus-infused grenadine. The Spruce / Teena Agnel Shake well. The Spruce / Teena Agnel Strain into a chilled cocktail glass. The Spruce / Teena Agnel Garnish with the candy corn. The Spruce / Teena Agnel Serve and enjoy! The Spruce / Teena Agnel