The Cocktail Hour: The Candy Corn

I can’t recall a Thanksgiving in Canada where the temps were hovering around the 25 Celsius mark, (that’s 77 Fahrenheit!) and as pleasant as the weather is expected to be this holiday weekend, it just doesn’t feel like Thanksgiving.
An all time favorite of mine, candy corn always make me think of the fall. The colors alone just scream October and since Mother Nature has obviously taken the long weekend off, we have to take matters into our own hands to set the mood.
I need a little touch of October, won’t you join me??!!
Candy Corn Cocktail
2 oz. SKYY Infusions Pineapple
1.5 oz. Orange Sherbet, softened
1 oz. Pineapple Juice
1 oz. Milk
1 oz. Simple Syrup
(for Simple Syrup recipe, click here)
Combine SKYY Infusions Pineapple and pineapple juice in an ice-filled cocktail shaker. Strain over fresh ice into a clear Collins glass. Combine softened orange sherbet and ice in a cocktail shaker.
Shake vigorously, strain and pour over bar spoon to layer in the rocks glass.
Combine simple syrup and milk in cocktail shaker and shake vigorously. Layer milk mixture on top of sorbet mixture.
Created by Alex Straus, Hotel Shangri-La in Los Angeles, California
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