Perfect for Halloween!
- 1 1/2 oz. Kettle Corn-infused Bombay Sapphire Gin*
- 1/2 oz. Moscato Castello del Poggio wine
- 3/4 oz. home-made citrus peel grenadine syrup**
Add all ingredients to a cocktail shaker with ice and shake very well. Strain into a chilled cocktail glass.
Garnish: 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 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.