We have a Halloween party every year, and every year I create a unique Halloween cocktail. This year, I think I outdid myself! This festive Candy Corn Martini recipe is colorful and fun, but surprisingly easy to make, perfect for spooky Halloween parties! The orange color of the cocktail is created by infusing candy corn candies in vodka for several days, then blending the vodka with a variety of sweet treat liqueurs. The white topping is an egg foam, fluffy and sweet, similar to a pisco sour. It’s Candy Corn in a glass!
Candy Corn Martini
- 5 oz. Candy Corn Infused Vodka (See below)
- 1 oz. Banana Schnapps
- 1 oz. Butterscotch Schnapps
- About 4 oz. Crushed Ice
Egg Foam
- 1 Tbsp Whipping Cream
- 2 Egg Whites, about 3 Tbsp (Use pasteurized)
- 1/8 tsp. Candy Corn Vodka
Candy Corn Infused Vodka
- 1/4 c. Candy Corn Candies
- 1 c. Vodka
Place the candy corn and vodka in a small mason jar. Cover and shake well, and then let sit for about 48 – 72 hours. Before use, shake it well to break up any small pieces of candy.
Mix the vodka with the banana and butterscotch schnapps, as well as the crushed ice. Cover the cocktail shaker with a lid or other shaker, shake well. Strain into a martini glass.Strain 5 oz. of the vodka mix into a cocktail shaker (straining out any remaining pieces of candy corn). Add the banana and but
In another cocktail shaker, add the whipping cream, egg whites, and 1/8 tsp of vodka. Shake between two cocktail shakers vigorously until foamy. Gently layer the foam on top of the cocktail in the martini glass with a spoon. The touch of vodka in the egg whites helps the foam to develop, breaking down the proteins in the egg. Serve immediately.
Note: Pasteurized egg white is safe to use in cocktails.
Note: This recipe was originally featured here on Oct 19, 2011, but was updated to include the egg foam in 2016. This post may contain affiliate links.
Other festive fall cocktails:
- Butterscotch Appletini
- The Poisoned Apple Cocktail
- Kahlua Pumpkin Spice Caramel Mudslide
- Bourbon Caramel Turtle Milkshake
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