Bourbon & Candy Corn

Hi, everybody!

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.

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