Candy corn is an iconic Halloween candy and many cocktails have been created using these fun little treats. The Children of the Corn is another one, yet it takes a different route, beginning with a candy corn-infused vodka.
This cocktail recipe was created by Yael Vengroff, Bar Director of The Spare Room, located inside The Hollywood Roosevelt Hotel, one of the most haunted places in the world. It's believed that the building is the eternal home for the spirits of legends like Marilyn Monroe, Carole Lombard, and Montgomery Clift.
The candy vodka infusion only takes a couple of hours so it can be prepared the day of the party. It may be tempting to be cheap on the vodka used for the infusion though we always have to keep in mind that the quality of the base makes a world of difference. There are plenty of good tasting vodkas that are affordable. Choosing one of these can help you find the balance between quality and cost.
The cinnamon syrup is best when infused overnight and the only other ingredients you'll need are seltzer and lemon juice. Vengroff's recipe recommends crushing the cinnamon sticks, though leaving them whole makes removing them much easier.
When it all comes together, the drink is a true delight. The sweetened vodka and spiced syrup are balanced by the citrus, and the seltzer adds a refreshing touch.
- For the Candy Corn-Infused Vodka
- 1 liter vodka
- 1 cup candy corn
- For the Cinnamon-Infused Simple Syrup
- 1/4 cup cinnamon sticks (crushed)
- 4 1/4 cups fine sugar
- 1000 g filtered water
- For the Cocktail
- 2 ounces candy corn-infused vodka
- 3/4 ounce lemon juice
- 3/4 ounce cinnamon-infused simple syrup
- 4 ounces seltzer water (or as needed to fill glass)
- Garnish: lemon wheel
- Garnish: candy corn skewer
Gather the ingredients.
Make the Candy Corn Vodka
In a large container, combine the vodka and candy corn, saving the bottle.
Stir for 20 seconds.
Cover and let sit for 2 hours.
Strain out the candy corn and pour the infused vodka back into a bottle.
Make the Syrup
Add the crushed cinnamon to a bowl. Smash with a muddler or a pot.
Combine with the sugar and water.
Heat over medium heat for about 20 minutes, stirring until all sugar is dissolved.
Remove from heat and let sit overnight.
Strain out the cinnamon pieces and pour into a bottle. Be sure to store the syrup in the refrigerator if it is made a day or more before the party.
Assemble the Cocktail
Pour the vodka, juice, and syrup into a cocktail shaker filled with ice.
Top with seltzer.
Garnish with a lemon wheel and skewer of candy corn.
Serve and enjoy!
Recipe Courtesy: Yael Vengroff, Bar Director of The Spare Room