Now, this is how you make a safety cone orange cocktail, my friends. One week left until Halloween! I love this holiday: the weather, the ancient ties to pagan harvest festivals like Samhain, the slutty costumes, the silly-themed food, and especially the outrageous cocktails. I started a couple of infusions last week in preparation for the festivities. The one I’m sharing now uses a candy-corn infused vodka that is shockingly hunter-vest orange. Fabulous! I’ll post the other one (hint: it’s called The Poison Apple, for my gal Sazerac who is dressing as Snow White) after it premières at her party this weekend.
Corny Candy Cocktail
2 oz. candy corn-infused vodka*
2 oz. blood-orange sparkling soda
Pour both ingredients over ice and stir gently. Garnish with a couple of candy corns threaded on a toothpick (make sure they are fresh from the bag, if they are dried out they will crack right in half).
*Candy corn vodka: Fill any sized jar about 1/3 full with candy corns. Fill the jar up to within ½” of the rim with vodka (use the cheap stuff for this one). Store in a cool place out of sunlight for 3 days, shaking the jar twice a day or so to encourage the candy disintegration. After 3 days, strain the vodka through a mesh strainer to remove candy fragments, and decant into a clean glass container. Shelf stable for about a month, refrigerate for up to one year after that.
I’ve also been writing for SLC’s fabulous City HomeCOLLECTIVE blog recently, and what a freakin’ fun gig that’s been! To see more on their blog about a fabulous dinner by Pago chefs at Frog Bench Farm, featuring unfiltered totally fab RUTHLewandowski wines, click here.