Directions

For the Kettle Corn Gin:

1. In a lidded container, pour the gin and add the kettle corn.

2. Allow the mixture to infuse and leave it for 24 hours.

3. Strain the mixture to remove the kettle corn and then rebottle the liquid.

4. Store in a refrigerator.

For the Syrup:

1. Mix the granulated sugar with the pomegranate juice in a large pan until it dissolves on medium heat.

2. After dissolving, add the citrus skins and simmer for 10 mins.

3. Remove the skins and chill the syrup in a refrigerator.

For the Cocktail:

1. Pour the kettle corn gin, Moscato wine, and citrus-infused grenadine into a cocktail shaker. Shake well.

2. Strain into a chilled cocktail glass.

3. Garnish with candy corn and serve.