- 1 ounce of vodka - 0.75 ounce of corn simple syrup (recipe below) - 0.50 ounce of fresh sweet corn milk (recipe below) - Pinch of cayenne pepper - Fresh cracked black pepper - Pinch of salt - 0.75 ounce of ginger beer - 16 ounces of water - 2 cups of sugar - 3 ears of corn
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- 1 cup candy corn - 8 ounces of vodka - 2 ½ ounces of Candy Corn Vodka (recipe below) - ½ ounce of pineapple juice - ½ ounce of ginger beer - 3 ounces of tonic water - White cotton candy
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- ⅔ cup of sweet corn kernels - 1 tbsp. of agave syrup - 12 cilantro leaves - 4 ounces of tequila blanco - 2 ounces of fresh lime juice - 2 tbsp. of Morton kosher salt - ¾ tsp. of chili lime seasoning (such as Tajin), or chili powder
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- ½ habanero pepper with seeds and membranes removed - 8 ounces of Blanco tequila, such as Siembra Azul - 1 ½ ounces of dried hibiscus flower - 3 tbsp. of coarse Hawaiian red sea salt - 6 tbsp. of coarse grey sea salt - 1/4 cup of kosher salt - 2 tbsp. of white granulated sugar - Lemon wedge - 1 ½ ounces of fresh sweet corn kernels - 2 ounces of habanero-infused tequila (recipe below) - ½ ounces of Domaine de Canton ginger liqueur - 1 ½ ounces of fresh lemon juice - ½ ounces of freshly pressed pineapple juice - ½ ounces of organic agave nectar - Absinthe in a mist bottle
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- 1 bottle Ole Smoky Tennessee Moonshine - 1 bag of candy corn - Whipped cream
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- 1 ¼ ounces of bourbon, preferably Elijah Craig - ½ ounce of reposado tequila, preferably Calle - 1 ½ ounces of salted corn syrup (recipe below) - 1 ounce of unsweetened oat milk - ½ ounce of lemon juice - ¼ ounce of orgeat, preferably T’orgeat - Corn husk leaf - 2 cups cooked corn kernels - ½ cup of sugar - 4 ounces of water - 1 tsp. of salt
Image Credits: PUNCH