Candy Corn Cocktail

Candy Corn Cocktail With Bombay Sapphire
S&C Design Studios
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Infusion: 24 hrs
  • Yield: 1 cocktail (1 serving)

This candy corn cocktail is far different than others that go by the same name, including the popular layered shooter. 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 included, and you will want to take the extra time to make it. It's the key to bringing together this sweet Halloween-worthy drink.

The recipe was created by Jonathan Pogash for Bombay Sapphire Gin, which is the recommended gin for the infusion. That's not the only homemade ingredient, though. You'll also notice that Pogash uses a citrus peel grenadine. It is another easy DIY project, using pomegranate juice to make a citrus-kissed grenadine that you'll want to keep on hand for other grenadine cocktails.


  • For the Kettle Corn Gin:
  • 1 (750 ml) bottle gin (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
  • 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.

Make the Kettle Corn Gin

  1. Gather the ingredients.

  2. Pour the gin into a container with an airtight lid and add the kettle corn. Save the bottle for the finished infusion.

  3. Allow it to infuse for approximately 24 hours.

  4. Fine strain the kettle corn and rebottle. Store in the refrigerator until ready to use.


  • It's easy to make kettle corn at home on the stovetop. Add 1/4 cup of white sugar to the pan for every 1/2 cup of popcorn while making popcorn. Be sure to shake the pan continually so the sugar doesn't burn and is able to coat the popcorn.
  • You may need to fine strain the infusion to remove all the little pieces of popcorn. To do so, pour the gin through a fine-mesh strainer and repeat if needed until it's clean.

Make the Citrus Peel Grenadine Syrup

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

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

  3. Remove the skins and chill the syrup. Bottle and store in the refrigerator for up to one week.

Make the Candy Corn Cocktail

  1. In a cocktail shaker, combine the kettle corn gin, Moscato wine, and citrus-infused grenadine.

  2. Strain into a chilled cocktail glass.

  3. Garnish with the candy corn.

  4. Serve and enjoy!

How Strong Is a Candy Corn Cocktail?

In theory, the sugar from the kettle corn will reduce the bottling strength of the gin slightly. However, it shouldn't be significant, so to estimate the alcohol content of the candy corn cocktail, let's assume the gin remains at its full 94-proof strength. That means this cocktail should weigh in somewhere around 22 percent ABV (44 proof), which is similar to drinks like the cosmopolitan.