Candy Corn Cocktail

Candy Corn Cocktail With Bombay Sapphire
S&C Design Studios
  • Total: 24 hrs 3 mins
  • Prep: 24 hrs 3 mins
  • Cook: 0 mins
  • Yield: 1 serving

This Candy Corn cocktail is far different than the popular layered shooter by the same name and we have mixologist Jonathan Pogash to thank for it.

It's an extremely creative drink that features kettle corn-infused gin. Yes, that's right, kettle corn! The method for creating this unique infusion is below, and you will want to take the extra time to make it as it is the key to bringing together this sweet Halloween-worthy drink.

You will also notice that Pogash uses a citrus peel grenadine. This is another ingredient you can make yourself and keep on hand to add a hint of citrus to other grenadine cocktails.


  • For the Kettle Corn Gin
  • 1 (750 ml) bottle Bombay Sapphire Gin
  • 1 cup kettle corn
  • For the Citrus Peel Grenadine Syrup
  • 1 cup sugar
  • 1 cup pomegranate juice
  • Skin from 1 orange
  • Skin from 1 lemon
  • For the Cocktail
  • 1 1/2 ounces kettle corn-infused gin
  • 1/2 ounce Moscato wine (sweet dessert wine)
  • 3/4 ounce citrus peel grenadine syrup
  • Garnish: 3 candy corns

Steps to Make It

Note: while there are multiple steps to this recipe, this cocktail is broken down into workable categories to help you better plan for preparation and cooking.

  1. Gather the ingredients.

Infuse the Gin

  1. Pour the gin into a container with an airtight lid and add the kettle corn, saving the bottle.

  2. Allow it to infuse for approximately 24 hours.

  3. Fine strain kettle corn and re-bottle.

  4. Store in fridge until ready to use.

Make the Syrup

  1. In a saucepan on the stove, dissolve the granulated sugar into the pomegranate juice.

  2. Once dissolved, add the citrus skins and simmer for 10 mins.

  3. Remove skins and chill the syrup.

Assemble the Cocktail

  1. Gather the ingredients.

  2. In a cocktail shaker, combine the gin, moscato wine, and grenadine syrup.

  3. Strain into a chilled cocktail glass.

  4. Garnish with the candy corn.

Recipe Courtesy: Jonathan Pogash for Bombay Sapphire Gin