Candy Corn Cocktail

Recipe courtesy Alex Straus, Suite 700 at the Hotel Shangri-La in Los Angeles.
TOTAL TIME: --
Prep: --
Inactive Prep: --
Cook: --
YIELD: 1 serving
LEVEL: Easy

ingredients

  • 2 oz. SKYY Infusions Pineapple
  • 1.5 oz. Orange Sherbet, softened
  • 1 oz. Pineapple Juice
  • 1 oz. Milk
  • 1 oz. Simple Syrup
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Directions

Combine SKYY Infusions Pineapple and pineapple juice in cocktail shaker with ice. Strain over fresh ice into a clear Collins glass. Combine softened orange sherbet and ice in a cocktail shaker and shake vigorously. Strain, and pour over bar spoon to layer in the rocks glass. Then, combine simple syrup and milk in cocktail shaker and shake vigorously. Layer milk mixture on top of sorbet mixture.
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