Liquor: Halloween Candy Corn Martini

I started this little project about a week ago, but because I can't count (apparently), by posting today I'm not giving YOU enough time to try this recipe yourself. Seriously, I fail so hard. The only reason why this takes 5-7 days is because you're doing your own infusion of candy corn vodka--MAYBE you could find a version in a liquor store? I mean, it's seasonal and god knows they flavour vodka with EVERYTHING these days (maple syrup, anyone? how 'bout butter? Swedish fish?). It was super easy to make, though, so if you have any extra candy corn left over from Halloween this week, do have at it! (The candy corn alone was difficult to find; for some reason I had to go to three different stores to find it and even then I almost had to fight this woman off for the last bag. Lady, I WILL have my candy corn vodka--this is not amateur hour!)

If you don't like vodka, you probably shouldn't make this. And we also probably shouldn't be friends. Now, if you don't like candy corn, well...I was worried that I would wind up with a sludgy sickly sweet mess, but I was wrong! The vodka absorbs the buttery taste of candy corn plus the iridescent orange colour, but leaves a lot of the tooth-aching sweetness behind. It really was very mild.

To make the candy corn infused vodka you'll need 2 parts vodka (I used Absolut) to 1 part candy corn; so, 2 cups of vodka and 1 cup of candy corn. I wasn't sure I would like it, though, and I'm the only vodka drinker in the house, so I halved it to 1 cup of vodka and 1/2 cup of candy corn. Throw into a clean Mason jar and stow away in a cool dark place for 5 days.

Bonus: doubles as a Halloween decoration. Sort of. If you're reaching.

When your five days of infusion are up, it's time to strain the vodka. Look! All the candy corn disappeared! 

Dudes, it was SO GROSS looking the first day--the candy corn had dissolved into these ghostly, floating tendrils of white that looked like snot floating in the vodka. 

Never fear. Shake up the jar, and then strain it through cheesecloth (fold over a few times to make it a tighter strain) into another glass or bowl. I found the easiest way to do this was to rubber band the cheesecloth around the mouth of a drinking glass and pour the vodka slowly through that. The cheesecloth caught everything and left only clear orange vodka behind. Presto!
 

Cheers to Mondays, cheers to candy corn, cheers to being holiday-specific drunk!

Candy Corn Martinis

makes 1 decently sized martini

What You Need

1 1/2 ounces candy corn vodka

3/4 ounce vanilla vodka (I used Absolut Vanilla)

1/2 ounce white vermouth

3 dashes Angosturra bitters

What You Do

Shake over ice in a cocktail shaker and serve.

Look, I failed on multiple levels with this little project, because I had intended to line the rim of the glass with Pop Rocks all cute-like. But do you think the four different stores I went to had Pop Rocks? NO! Do you think the fifth store had RED STRAWBERRY Pop Rocks? Of course. Because, that's what Mondays are just like.

I finally got home and thought OK, I'll make a compromise and edge it in green decorating sugar that I have on hand. So I open the drawer and--hahahahahahaha. I only have red sugar left. At that point I decided I just wanted to get the damn vodka inside me as soon as possible, so I chopped a candy corn in half and quit at life for the night.

Liquor: Pumpkin Juice!

It's Halloween, so of course everything is pumpkin EVERYTHING right now! However, the inspiration for this particular recipe actually comes from my nearest and dearest favourite fantasy series...Harry Potter. These are the books that opened the world of fantasy, magic and make-believe to me, that provided me--as a geeky, gangly, unpopular and painfully awkward 11-year-old--another world to disappear into when mine was so unbearable.

I am only slightly less awkward and gangly as a 23-year-old and about eleventy-billion times more geeky (hello Hunger Games, Star Wars, Game of Thrones, and Batman...) and I still love Harry Potter as much as I did at the first turn of the first page. And since it's Halloween, the movies have been playing on ABC Family every weekend and I've been loving every minute. :)

Pumpkin juice is a beverage often enjoyed by Harry, Ron, and Hermione and in my current inundation with pumpkins, I decided to give it a whirl. I know it *sounds* weird, but I assure you it is delicious, refreshing, interesting, and definitely worth a shot! Now of course...the kiddos enjoy this straight up, but I discovered that it's even MORE delightful with a splash of Maker's Mark over ice. My girl friend Tiny Bird preferred it with some Gosling's dark spiced rum, and Lilypad liked it with brandy. (Drinking it in her Hermione Granger Halloween costume, natch.)

Pumpkin Juice
makes about 5 cups

What You Need
1 small pumpkin, known as a pie pumpkin in most stores OR 1 cup tinned pumpkin puree (100% pure puree, not pumpkin pie filling!)
2 cups apple juice (I used the freshly pressed Simply Apple brand, which is stored next to the refrigerated lemonades in your supermarket)
1 cup white grape juice
1 cup pineapple juice
Dash of ground ginger
Dash of cinnamon

Now, here's the thing. I'm currently on a kick about doing everything from scratch, so I made my own pumpkin puree. It was a fair amount of work, and it turned out smoother and a bit thinner in consistency and lighter in color than the kind you get from the tin. It takes time and a bit of patience, but no special skills. Feel free to make your life easier and just use one cup of the tinned stuff, skip to step 3, and we're good to go.

What You Do
1. Preheat your oven to 400 degrees. Slice the pumpkin in half from pole to pole and scrape out the seeds and stringy bits. I found this to be easier after pricking it with a fork in several places and microwaving for 1 minute. Less likely have a knife slip and stab yourself this way. Unless there's something we need to talk about. Lay the halves facedown on a baking sheet and bake for 45 minutes to an hour or until very soft. (It made the whole house smell sweet and wonderful as the natural sugars in the flesh were rendered out!)

2. When the pumpkin is cool enough to handle, slip the skins off (they turned very leathery in the oven, very interesting) and discard. Using a fine mesh sieve and a rubber spatula, working in batches, force the pumpkin flesh through the sieve into a bowl. This was the most time consuming part, for me, because you really have to mash it through thoroughly, scraping as you go. Toss the pulpy mess left in the sieve. Stir your beautiful puree together (it has a natural tendency to separate from its juices) and measure out 1 cup.

 
3. In a pitcher, stir together all of the juices and the pumpkin, along with the spices, until the pumpkin is completely dissolved. Chill until very cold, and serve over ice after stirring once again. Spike as needed. :)

Thanks for everything, JK.