Candy corn dates back to the 1880s in America and became a Halloween staple. This cocktail layers bourbon, Cointreau, egg white froth, and honey syrup, mimicking the candy’s sweetness while keeping it adult. It balances childlike nostalgia with grown-up indulgence, capturing the spirit of mischief.

• 40ml bourbon
• 20ml Cointreau
• 20ml lemon juice
• 15ml honey syrup
• 1 egg white
• Orange peel

Separate the egg white into the cocktail shaker.

Add the bourbon, Cointreau, lemon juice, and honey syrup.

First, dry shake (without ice) for about 15 seconds to create foam.

Add ice and shake again vigorously for another 15 seconds to chill and thicken the texture.

Fine strain into a rocks glass over fresh ice.

Garnish with a curl of orange peel. Optionally, decorate with candy corn on the side for fun.