Food & Drink

The Candy Corn Margarita. It’s Happening.

And It’s Okay Because Today Is Halloween

By Kevin Gray
45ee2bddad4a17f799008b807081efac
In most situations of normal human interaction this fall, you’ll find candy corn stashed safely in a candy dish, and a margarita stashed firmly in your hand.

That’s the way the world works. Usually. But some people find that very limiting. Because what if you want both, at the same time, inside a glass.

Anyway, you see where this is going. The enterprising people at Blockheads in New York have devised a Candy Corn Margarita that, against all odds, looks and tastes a lot better than you’d think. For starters, the candy corn flavor comes from melting it down into a syrup, which supplies plenty of flavor and color without any of the weird, waxy texture. And also, you’re fortifying everything with a good slug of tequila and fresh citrus.

Dare we call this a classy candy corn margarita?

Well, let’s not go overboard.

Candy Corn Margarita

2 oz tequila
1 oz fresh lemon-lime juice
1 oz candy corn syrup*

Blend with ice, pour into a glass and serve.

*Candy Corn Syrup

1 cup candy corn
1 cup water
1 oz agave
1 tablespoon vanilla extract

Boil water, then add remaining ingredients and continue boiling until everything is melted down into a syrup. Let cool before using.

Kevin Gray lives in Texas. He likes whiskey, weekends and hammocks, often at the same time.

Elsewhere on the Daddy

More Food & Drink