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Blog

Liquor reviews, cocktail recipes, mixology trends, and seasonal ingredients. Includes cocktail tips and info on local whiskey, gin, vodka, beer, and liqueur.

Filtering by Tag: Halloween candy cocktails

Gross Halloween Candy = Delicious Cocktails

Devin Kidner

Halloween candy has long been a fave of mine. I’m a HUGE fan of anything chocolate (duh), but I even like things like SweeTARTS, those caramel coated apple lollipops (LOVEEEEE), and the often dreaded Mary Janes.

Candy Corn has never looked more elegant in this CB2 bowl

Candy Corn has never looked more elegant in this CB2 bowl

There are two candies I could never get behind: Licorice in any form (you ain’t foolin’ me, Good & Plenty), and Candy Corn. I don’t know why but the flavour of licorice makes me recoil and candy corn…it’s just blandly sweet to me!

But I’m a trooper and I like experimenting with interesting creations, so I decided to give these two another chance…in cocktail form. BONUS: They are super easy to make, so not crazy weird ingredients here!

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The first cocktail I took a crack at was the one flavoured with licorice. I grabbed licorice Twizzlers at the store and took them home. I decided to infuse vodka with them, so grabbed my absolute favourite bottle of the season, the Potion Elixir bottle from CB2 (made in Italy!!) which can hold just over 3 oz, or with 2 large Twizzlers cut up and placed inside, with vodka poured over, 2 ounces of liquid - PERFECT for a cocktail!

And the bottle is perfect for Halloween, too, because it looks like a magic potion!

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After allowing the licorice to steep for a day in the bottle, I was able to easily pour out the contents into a shaker when I was ready to shake. Here’s the recipe:

The Black Widow

2 oz. licorice-infused vodka (going booze free? Follow the asterisk** below)
1 oz. cherry juice
1/2 oz. 100% cranberry juice
1/4 - 1/2 oz (to taste) Demerara simple syrup
A squeeze of fresh lime juice
1 - 2 drops of Clove Bitters (for aromatics)

Shake above everything but the Clove Bitters) vigorously with ice, and strain into a glass. Mine came out quite dark, but if you want yours to be more black, add some black food-grade dye. Dot with the Clove Bitters. I garnished mine with an orange round piped with a chocolate Jack O’ Lantern pumpkin face using these pens!

The result is something rich, only slightly licorice-y, and surprisingly refreshing! I think the Clove adds a little depth on the nose!

**You can infuse the licorice Twizzlers into the juice itself. Just place the two juices + licorice into a saucepan on high heat, bring to a rolling boil, then turn the heat off, and let sit for 5 minutes.

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But the fun didn’t stop there, because I had candy corn staring me down. I took a nibble of one and bleeech, so cloyingly sweet with such little flavour. I do like the buttery mouthfeel they have, so I decided to play with that, using dry ingredients to offset the sweetness. Here’s the recipe:

Devil’s Trident

2 oz. Dry Gin (nothing too botanical, so no Bombay Sapphire here!)
1/2 oz (to taste) Candy Corn Simple Syrup (easy to make: slowly melt 6 pieces of candy corn with 2 Tbsp of water in the microwave).
Squeeze of fresh lemon juice
Dry Bubbly (think cheap Champagne) to top

Shake all but the Champagne with ice, vigorously, for 12 seconds. If you find that your cocktail is too syrupy, no worries, as you will be topping with Bubbly). Strain into a glass lined with licorice (it keeps it’s shape and can easily line most glasses) and a square ice cube. Fill with bubbly and top the ice with a few candy corn.

The resulting cocktail has a brightness from the gin and lemon, but is nicely contoured with the candy corn. The bubbles make for an extra kick, and I served it in a metal cup to keep super cold!

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And that’s it! Keeping it simple, because between the Trick-or-Treaters and the scary treats you’re baking, and the decorations, the costumes…lawdy, you just need a simple cocktail.

Happy Haunting!

Leftover Halloween Candy Cocktails

Devin Kidner

Face it: You can’t eat as much candy as you could when you were 10. But before you chuck the whole lot in the bin, think of transforming your candy into some fun cocktails, and check out our upcoming classes for more inspiration. Here are 5 popular candies and how you can incorporate them into cocktails this week:

Reese’s Black Russian: Ceres Vodka and a syrup made from Reese’s Peanut Butter Cups and Dark Matter cold brew is simply to die for. Normally made with coffee liqueur, we opted for something…a little more interesting.

To make the syrup, add 2 oz Dark Matter cold brew, 2 Tblsp. Whole milk, and 2 tsp. powdered sugar into a saucepan. Heat on medium heat until the mixture steams. Chop up 3 Mini Reese’s (equivalent to about .75 oz, or 1 classic-sized Reese’s) and add into liquid. Stir until completely melted (this will take longer for the peanut butter, and we used a silicone spatula to break the candy apart). Pour into a shaker.

Over the syrup, add the Ceres Vodka and dry shake your drink, completely combining all ingredients. Take a quick sip and, if you desire, add 1 extra teaspoon of powdered sugar. Stir, then pour over crushed ice into a glass, and garnish with a Mini Reese’s (or a Reese's Pumpkin!).

Skittles Cosmopolitan – Cosmos are a classic drink, made with Triple Sec (orange liqueur), tart cranberry juice and lime juice. In this recipe, however, you will forgo the Triple Sec and infuse the vodka with orange Skittles as a substitute – adding both a sweet orange flavour and cool colour!

  • 3 oz. orange Skittle-infused vodka (we’re using Chicago Distilling Co.’s Ceres vodka - recipe below)
  • 2 ½ tsp powdered sugar
  • 1 oz. fresh cranberry juice
  • 1/2 oz. freshly squeezed lime juice

Separate out all of the orange Skittles from your candy bag - you'll need at least 15. Place them in a jar that has a top. Cover with 3 oz. vodka and 2 ½ tsp. powdered sugar (or more, to taste). Screw on the lid and shake vigorously. Let sit for 20 minutes, shaking intermittently.

While your vodka is infusing, pour cranberry juice and lime juice into a shaker.

Once vodka is infused (the colour should be opaque and very orange), pour into the shaker. Shake vigorously with ice for 12 seconds. Strain into a martini glass and serve with a shot of Skittles!

Breakfast Caffè Corretto With Almond Joy Bitters is the perfect way to wake up: Bitter, oaky, slightly sweet, and caffeinated, it's perfect for folks who need something a little less candy-like. 

  • 1 oz. Rhine Hall Oaked Grappa
  • 2 shots of Dark Matter Espresso, served in a cup large enough to add booze
  • 1 oz. Almond Joy Bitters (recipe follows) 

For the bitters: Chop up 2 Snack Size Almond Joys into small pieces (Mounds work, too, if you have nut allergies) and place into a jar. Cover with ¼ cup Everclear and ¼ cup Rhine Hall Oaked Grappa. Let sit for several days to a week in a cool dark place, shaking the contents of the jar every day. Strain.

For the cocktail: Head to Star Lounge (or your favourite coffee shop), and ask for a double shot of espresso in a small to-go cup (unless they allow drinking, in which case, ask for a small latte cup). 

Pour the oaked grappa and Almond Joy bitters in the cup. No need to stir. Sip and enjoy, while munching on Almond Joys in between. 

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Candy Corn Mimosas are surprisingly delicious, even if you don't like candy corn. We infused aged rum with the corn, creating more complexity and depth of flavour. The orange juice brightens the drink, and the bubbly, of course!

  • Rum (we used Grander Rum because it's been matured in Bourbon barrels which lend an oaky, spicy flavour that balances the sweetness of the candy corn)
  • Candy Corn (we used Brach's Autumn Mix because they use real honey and the pumpkins are adorable for garnishes. We used the traditional candy corn in the bag, not the chocolate ones.)
  • 1 oz OJ
  • Bubbly (any brand will do as long as it's a dry bubby, but we used Illinois Sparkling Company's Extra Brut because it's local and delish!)

To make the Candy Corn Syrup: Place 3 Tblsp. candy corn into a jar with lid. Cover with 4 ounces of rum. Let sit overnight, shaking intermittently. Strain.

To make the cocktail: Pour 2 oz. of candy corn syrup and 1 oz. of orange juice into a glass. To taste, add bubbly, adding more if you like a sweeter cocktail, and less if you want something a little less sweet).** Garnish with candy corn pumpkins on a skewer!

**PRO TIP: Mimosas are usually 1 part OJ to 1 part bubbly, but for this cocktail it's more like 1 part syrup and 1/2 parts OJ to 2 parts bubbly. This should make mixing fairly easy. (1 oz : 1/2 oz : 3 oz; or 2 oz. : 1 oz : 6 oz; and so on)  

York Peppermint Patty Brazilian Mojitos are as refreshing as they are decadent - and it's easy to interchange ingredients! You'll need:

3 oz Cachaça*
3 York Peppermint Patties, chopped
1 small wedge of lime
Mint for garnish (we used Chocolate Mint - an heirloom variety)
Splash of club soda

Melt the Cachaca and peppermint patties in a saucepan, stirring frequently, until completely melted and combined. Remove from heat and let cool completely.

In your coupe glass, squeeze in lime wedge and fill the glass halfway full with crushed ice. Pour the peppermint patty mixture over the ice and add a splash of club soda. Garnish with a peppermint patty and some mint. 

*You can use white rum, which is traditionally used in a mojito. White rum is a little richer in taste, as it's made from molasses, and not fresh sugarcane juice.

Cocktails are meant to be fun! Use the above recipes as guides to incorporate other candies in cocktails, and remember: It's okay to trick-or-treat at any age...especially in the name of cocktails!

We make fun, themed, and seasonal cocktails all year long! Check out our upcoming events and classes here!

Happy Halloween!!

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