Tomorrow is Halloween!
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I’m going to bypass this opportunity to make a joke about sexy Halloween costumes because I feel that card is overplayed. And because I had Facebook in college.
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I am so scared excited to see what happens when people my age start running for office and every skeleton in their closet shows up with hard copies of embarrassing Facebook photos and regretful text messages from the last ten years. It’s going to be so hard to take the president of 2022 seriously when I find out he was also that guy in college who texted girls at 2AM asking “hey…you up?”
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If you’re still looking for a Halloween costume, you should go as a skeleton in the closet and just walk around Googling everyone. You will have no friends at the end of the night, but you can drown your tears in this candy corn cocktail.
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I love the idea of seasonal cocktails. Even though it’s one of my least visited posts, the vegan Baileys Irish Cream I made last fall is one of my favorite recipes on this blog. While the flavors (and temperature) of this Candy Corn Cooler are kind of summery, I didn’t care because it looked like a candy corn. And sometimes that’s enough to get you by in life.
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.But food photography is tricky business, and I mean that literally. Food photographers will sometimes use hairspray, painted styrofoam, dry ice, and even fake food altogether to get perfect photos. And then when someone else follows the recipe in a normal human way, the food looks absolutely nothing like the original.
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That’s kind of what happened with these candy corn cocktails.They were supposed to look like this, but the three distinct layers didn’t hold up as promised. However, the drink still tasted great, was super easy to make, and definitely worth making. Plus, I have some ideas to get yours to look more like candy corn if you give them a try!
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VEGAN CANDY CORN COOLER
Recipe Adapted from Chilled Magazine
Ingredients:
- 2 oz pineapple vodka
- 1.5 oz orange sorbet
- 1 oz pineapple juice
- 1 oz almond milk
- 1 oz simple syrup
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Directions:
- Let sorbet reach room temperature and pour into a highball glass. (I used wine glasses and therefore used a bit more of each of the ingredients to fill the glass.)
- Shake vodka and pineapple juice with ice, and strain over the layer of sorbet.
- Combine almond milk and simple syrup in an airtight container (if you’re not using real barware) and shake until the mixture becomes frothy. Pour over second layer and fill to top of glass.
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*The original recipe said to use pineapple juice as the first layer, followed by the layer of sorbet. I think if I’d done the thicker layer of sorbet followed by the pineapple juice, the layers might have held up better. I’d suggest going that route if you decide to give it a try! Also, if the almond milk froth isn’t holding up for you, you could always switch that out with vegan whipped cream. But you should be finnneee. Enjoy!
