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Cocktail History
The Candy Corn Martini is a popular Halloween cocktail of unknown origin. On other websites, similar drinks are often made with a neutral grain spirit, candy-flavored liqueurs, and other sweet ingredients. Our version also starts with vanilla vodka as the base spirit, but it adds a little sophistication with honey and herbal liqueurs that are layered along with pomegranate and cranberry to look like the candy.
Cocktail Ingredients
To make this cocktail, you’ll need the following ingredients:
Vanilla Vodka: This is a type of vodka made with vanilla pods, grains, vegetables or fruits, and alcohol. We used Smirnoff Vanilla Vodka because it has a tasty vanilla flavor and is affordable. For a mocktail version of this drink, try STRYKK Not Vanilla V*dka in place of the vanilla vodka.
Honey Liqueur: This is a liqueur made with honey, spices, sugar, and alcohol. We used Celtic Honey Irish Liqueur because it’s made in Ireland and has a sweet honey flavor with notes of Cognac. For a mocktail version of this drink, try Monin Premium Honey Syrup in place of the honey liqueur.
Grenadine: This is a sweetener made with pomegranate juice and white sugar. We made ours at home using Alex’s stovetop recipe.
Liquore Galliano L’Autentico: This is a liqueur made in Italy with vanilla, cinnamon, peppermint, lavender, juniper, musk yarrow, star anise, sugar, and alcohol. For a mocktail version of this drink, try licorice extract in place of the Galliano liqueur.
Cranberry Juice: This is the liquid juice of a fresh cranberry. We used Simple Organic Cranberry Cocktail.
Whipped Cream: This is heavy cream that has been whipped and beaten until it is light and fluffy. We used Reddi-Wip Original Dairy Whipped Topping because it offers easier application than making whipped cream at home using an iSi Cream Whipper. For a dairy-free version of this drink, try Reddi-Wip Non-Dairy Coconut Milk Whipped Topping in place of the whipped cream.
Candy Corn: This is a dye that adds color to foods or drinks. We used Watkins Assorted Food Coloring.
Bartending Tools
To make this cocktail, you’ll need the following bar tools:
Jigger: This is used to measure and pour ingredients. We used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.
Boston Shaker: This is used to shake ingredients. We used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.
Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. We used the A Bar Above Hawthorne Strainer.
Mixing Glass: This is used to hold the ingredients while they’re being stirred. We used the Viski 17 oz Cocktail Mixing Glass.
Bar Spoon: This is used to stir ingredients. We used the Barfly Stainless Steel Teardrop Bar Spoon.
Tasting Notes
The Candy Corn Martini begins with sweet cream flavor, has the initial taste of warm vanilla, spices, and honey, and finishes with slightly bitter cranberry that offsets the sweetness.
Our Opinion of This Cocktail Recipe: This recipe is definitely on the kitschy side, but it turned out super tasty thanks to its complex combination of flavors, even if Kendall did admit she’d prefer it without the whipped cream. Either way, the Candy Corn Martini is one Halloween concoction that we’re happy to say doesn’t compromise on quality for fun!
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.
Alex’s Take: ⭐⭐⭐⭐
“We’re far from the first to make a layered Candy Corn Martini-style cocktail, but I do like to think ours is a fairly original take! By combining honey, vanilla, and herbal Galliano for the top layer and slightly bittersweet cranberry and grenadine for the bottom, the drink has a lot of relatively complex flavors and plenty of balance. Although obviously created to be more fun than serious, it still manages to be very delicious and intriguing—much more than the candy it’s based on!”—
Kendall’s Take: ⭐⭐⭐
“Coming up with more sophisticated versions of kitschy holiday cocktails isn’t always Alex’s favorite thing to do, but I think he did an especially great job with this one. For something called the ‘Candy Corn Martini,’ you don’t expect it to have much complexity at all, but the honey, pomegranate, and cranberry all mingle quite well. I do have to say, I liked it way better without the whipped cream, but that is how you get the last layer that mimics the candy so it serves its purpose.”
Recipe
Add vodka, honey liqueur, Galliano, and cubed ice to a shaker.
Shake for 10-20 seconds.
Strain into a stemless martini glass.
Add grenadine and cranberry juice to a mixing glass.
Stir for 10-15 seconds.
Slowly pour down the side of the glass so the grenadine and cranberry juice mixture sinks to the bottom.
Garnish with whipped cream and candy corn.
Ingredients
Directions
Add vodka, honey liqueur, Galliano, and cubed ice to a shaker.
Shake for 10-20 seconds.
Strain into a stemless martini glass.
Add grenadine and cranberry juice to a mixing glass.
Stir for 10-15 seconds.
Slowly pour down the side of the glass so the grenadine and cranberry juice mixture sinks to the bottom.
Garnish with whipped cream and candy corn.
Make It a Mocktail: Use STRYKK Not Vanilla V*dka in place of the vanilla vodka, Monin Premium Honey Syrup in place of the honey liqueur, and licorice extract in place of the Galliano liqueur to try a booze-free version of this drink.
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More Halloween Cocktails
If you like this Halloween-inspired cocktail recipe, here are a few others we’ve tried that you may enjoy:
Vampire’s Kiss: A lemon vodka cocktail made with raspberry liqueur, cranberry liqueur, lemon juice, grenadine, cherry, clove, and cinnamon bitters, and red food coloring
Witch’s Brew Lemonade: A gin cocktail made with lemonade, blue curaçao, lemon juice, and a rosemary sprig
Poison Apple: A rye whiskey cocktail made with cinnamon syrup, cranberry juice, apple cider, lemon juice, and apple slices
Empress Corpse Reviver No. 2: A gin cocktail made with triple sec, Lillet Blanc, lemon juice, absinthe, and an orange twist
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