Today, we are sharing our first set of professional photographs from the talented local photographer, Aryn Controneo.
Here we have us in the process of making our cocktail, and a final shot with a little blurriness, because it’s really all about the color!
1.5 oz. Four Roses Bourbon (but you can use any bourbon you like)
1 oz. Homemade Candy Corn Syrup
0.5 oz. Cointreau (optional)
Stir over ice and strain into a chilled Coupe
Garnish with homemade orange-colored sugar (Or, put a slit in some candy corn if you feel adventurous!)
I hope you like it, and I really hope you make one yourself. Recipe for the homemade candy corn syrup below.
1 cup candy corn
1 cup water
1/4 cup honey
1/4 tsp vanilla extract
Combine candy corn, water and honey in a small saucepan. Bring just to a simmer over medium heat, stirring frequently to dissolve the candy corn, but do not bring to a boil. Reduce the temperature slightly if needed. When the candy corn is dissolved, remove mixture from the heat and stir in vanilla extract.