The favorite candies of our youth, available now in boozy varieties and cocktails.

What started as a snarky idea to pair Junior Mints with a shot of Goldschlager and make fun of Pinnacle vodka flavors, ultimately turned into a very thoughtful collection of candy-inspired Halloween cocktails created by Seattle bartenders.

These outstanding creations include a Guinness float made for black licorice lovers with a scoop of Molly Moon's, and a wacky Snickers-Fernet combo that sounds too weird not to try. Here, some trick-or-treating classics reimagined in cocktail form.

Black Licorice:

Walrus and the Carpenter's bartender extraordinaire and owner of Seattle Seltzer Company, Anna Wallace, is going all out this year for Halloween, and not just with this tasty cocktail she created with black licorice candy in mind. She’s going as a Hooters girl—spray tan and all. She says, “I’m learning how to hula hoop and pour a pint at the same time.” And as you can see in this amazing photo from Bon Appetit, all I can say is damn girl, that's a Hooters we would go to. 

A drink with a Halloween face. Photo courtesy of Anna Wallace.

Guinness Ice Scream Float
4 oz Guinness Stout
1/2 oz Pastis Henri Bardouin
1/2 oz lemon juice
1/4 oz simple syrup
1 generous scoop of Molly Moon's vanilla ice cream
1 black licorice rope wheel
2 candy "googly eyes"
Crushed ice
Mint julep chalice

In a julep chalice add all liquid ingredients, and crushed ice to the brim. Top the cocktail with scoop of ice cream. Place eyeballs and licorice wheel on ice cream in the shape of face in shock AND horror! Don't forget a straw and a spoon for maximum enjoyment. It tastes exactly like a Good N' Plenty.

Candy Corn:

Cory Duffy, bar manager at BOKA Kitchen and Bar offers this adult beverage for a candy corn fix with actual candy corn infused into a simple syrup.

Candy Corn Flip
1 1/2 ounces bourbon
1 ounce candy corn syrup*
2 tablespoons pumpkin puree
1/4 ounce lemon juice
1 egg white
2-3 dashes Angostura bitters

Mix all of the ingredients (minus bitters) in a mixing glass with ice and shake for 20-30 seconds. Strain into a cocktail glass and garnish with a dash or two of the bitters. *Candy Corn syrup: In a small saucepan bring 1 cup of candy corn and 1 cup of water to a soft boil. Turn the heat to low and simmer while smashing the candies until they dissolve. Add 1 tablespoon of corn syrup to ensure that the candy syrup will not crystallize. Then drink up.

Next, try this layered candy corn shot from Bait Shop GM and bartender Will Ritthaler's family recipe, called Corn in the USA. He says it’s, “the perfect nightcap after a long evening of knocking on doors in a 'Dancing in the Dark'-era Bruce Springsteen costume.”

Corn in the USA

Hey, it looks like a candy corn! Photo courtesy of Bait Shop.

White layer:
1 part pure coconut cream
1 part warm water
Mix until completely smooth
Combine with:
2 parts Bols yogurt liqueur

Orange layer:
1 part American Vodka (Seattle has a few great choices)
1 part orange juice
Add 1 dash orange bitters per every 2oz of total liquid

Yellow layer:
1 part pineapple juice
2 parts Galliano

 The layering process is done by having a steady hand, manipulating surface tension with a bar spoon, and 100 percent pure, American witchcraft. 

 Atomic Fireball:

The Flesh and Bone cocktail comes to us from Jonathan Fleming of Trace Restaurant and Bar. He pairs this cocktail with an Atomic Fireball for the spicy finish from a few hits of Tabasco. 

Flesh and Bone 
2 oz Bulleit Rye Whiskey
1/2 oz fresh lime juice
1/2 oz simple syrup
3 dashes Tabasco

Stir all ingredients in a mixing glass with ice. Then strain into a cocktail glass, and garnish with a lime. Drink it up and feel the burn.

Reese's Peanut Butter Cups:

Patrick Anaya, bartender at Rione XIII took on the classic Reese's Peanut Butter Cup. Those mini foil-wrapped candies are a favorite at Halloween, and the inspiration for this nutty, chocolate, coffee cocktail.

Equal parts:

 Combine all ingredients in a shaker, get ‘em nice and cold, and serve it up. Easy enough.


And lastly, we have a Snickers-inspired pairing from Ian Cargill of the upcoming restaurant Roux. Granted, his creation is not a fancy cocktail, but to Cargill’s credit, he’s in the middle of planning a whole bar program for one of the most anticipated openings of the year. But he's ready with a costume: “I’ve been wanting to be a Big Buck Hunter girl. You know the girls that dance and do the slow motion posing. My roommate is going to dress up as a wildebeest.”

Three fun size Snickers
6 oz of Fernet Branca

In the same vein as milk and cookies, sub Snickers for cookies, and Fernet for milk. You have to dip it: a little plunge and bite. Repeat. 


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