Saturday, July 24, 2010
It's Almost Fall, Y'all - Okay, Not Really
. . . but I AM thinking about October. As a collector of vintage Halloween kitsch and folk art, All Hallows Eve is never completely off of my brain (I find some great pieces during the "off season"), and currently I am planning October parties! In addition to our annual kid-friendly Halloween shindig, I am hosting Keno that month, and I have found the perfect signature cocktail. (FOR KENO - no need to contact Child Protective Services! Wow, you people are warped. And that's why I like you.)
(Posted 10/30/09 on the "Cocktail Blog" on DrinkOfTheWeek.com)
CANDY CORN MARTINI
1 1/2 ozs. kettle corn-infused Bombay Sapphire gin
1/2 oz. Moscato (sweet dessert) wine
3/4 oz. homemade citrus peel grenadine syrup
3 candy corns (for garnish)
To make kettle corn-infused gin, add 1 cup kettle corn to 750 ml bottle of gin and allow to infuse in airtight container for 24 hours. Fine-strain kettle corn and re-bottle.
To make grenadine syrup, add granulated sugar to POM pomegranate juice using a 1 cup-to-1 cup ratio and cook on stove top until sugar is dissolved. Once sugar is dissolved, add the skins of 1 orange and 1 lemon for each cup of pomegranate juice and simmer for 10 minutes. Remove skins and chill syrup.
To make martini, add gin, Moscato and syrup to cocktail shaker with ice and shake very well. Strain into a chilled cocktail glass and garnish with candy corn.
Recipe created by Jonathan Pogash of Cocktail Guru for Bombay Sapphire Gin. Photo courtesy of Bombay as well . . . .