New York-based mixologist Jonathan Pogash used two favorite Halloween flavors—candy apple and candy corn—to create these sophisticated treats for cocktail aficionados.

Candy Apple

A candy apple is perhaps the most sought out seasonal treat, especially in the Northeast, where fresh, locally grown apples are abundant.

1 1/2 oz. VeeV Acai 1 oz. Apple Cider 1/2 oz. Apple Liqueur 1/4 oz. simple syrup

Add all ingredients to a cocktail shaker with ice and shake very well. Strain over ice into an old-fashioned glass. Garnish with a caramel covered apple slice

Candy Corn

Candy corn was invented in the 1880s. This year, candy companies are expected to produce nearly 35 million pounds.

1 1/2 oz. candy corn-infused Bombay Sapphire Gin* 1/2 oz. Moscato wine (sweet dessert wine) 3/4 oz. home-made citrus peel grenadine syrup**ade citrus peel grenadine syrup**

Add all ingredients to a cocktail shaker with ice and shake very well. Strain into a chilled cocktail glass. Garnish with three candy corns.

*To make candy corn-infused Bombay Sapphire: for every 750ml bottle of Bombay Sapphire, add 1 cup candy corn and allow to infuse in an airtight container for 24 hours. Fine strain kettle corn and re-bottle. Refrigerate to store.

**To make grenadine syrup: for every 1 cup of POM wonderful pomegranate juice, dissolve 1 cup granulated sugar over stove top. Add the skins of one orange and one lemon and simmer for 10 minutes. Remove skins and chill syrup.

Edited by Patricia D. Sherman

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