Add all ingredients to a cocktail shaker with ice and shake very well. Strain into a chilled cocktail glass. Garnish with 3 candy corns.
*To make Kettle Corn-infused Bombay Sapphire: for every 750ml bottle of Bombay Sapphire, add in 1 cup kettle corn and allow to infused in an airtight container for approx. 24 hrs. Fine strain kettle corn and re-bottle. Store in fridge.
*To make grenadine syrup: for every 1 cup of POM wonderful pomegranate juice, dissolve 1 cup granulated sugar over stove top. Once dissolved, add in the skins of 1 orange and 1 lemon and simmer for 10 mins. Remove skins and chill syrup.
Halloween means one thing: Candy, the most popular, Candy Corn. Invented in the 1880s, candy companies now produce nearly 35 million pounds of the corn candy each year. So spot on, one sip of this cocktail might make you forget you aren’t actually eating candy corn… Bombay Sapphire’s 10 botanicals lend themselves nicely to the kettle-corn infusion, which will bring you right back to chilly afternoons outside spent trick or treating.
Created by: Jonathan Pogash, Cocktail Guru
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