Candy Corn Cocktail

CANDY CORNPerfect 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.



Zonin USA, Inc.
3363 NE 163rd Street, Suite 606
North Miami Beach, FL 33160


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Telephone: (305) 456-7196
Fax: (786) 364-0289

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