Countdown Day #6

Cocaine Princess here.

Yesterday I received a comment from an anonymous individual: 

“ Anonymous said...

    Countdown? To what?”

Hmm, I’m assuming he/she was joking but in case they weren’t:

My Dear Reader,

I’m counting the days until October 31st. Halloween.

Respectfully Yours,

Colombian Princess

****

So, do you know what time it is? That’s right! It’s drinkie time!!

My lovelies, I present to you Day #6 Halloween themed drinkie:

Wednesday October 6th
"Candy Corn" 

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.

INGREDIENTS:

*1 1/2 oz. Kettle Corn-infused Bombay Sapphire Gin (recipe below)
* 1/2 oz. Moscato wine (sweet dessert wine)

* 3/4 oz. home-made citrus peel grenadine syrup (recipe below)
* 3 candy corns for garnish

ADDITIONAL INGREDIENTS REQUIRED:

* Kettle Corn
* Sugar
 *Orange and Lemon Skins

PREPARATION:

1. Add all ingredients to a cocktail shaker with ice.
2. Shake very well.
3. Strain into a chilled cocktail glass.
4. Garnish with 3 candy corns. 

KETTLE CORN~INFUSED BOMBAY SAPPHIRE:
1. For every 750ml bottle of Bombay Sapphire, add in 1 cup kettle corn.
2. Allow to infuse in an airtight container for approx. 24 hrs.
3. Fine strain kettle corn and re-bottle.
4. Store in fridge.  

Tomorrow Drinkie #7.....

XOXOXOXO,

Cocaine Princess