CANDY CORN COCKTAIL
Curated by Alex Straus, Suite 700 at the Hotel Shangri-La
2 oz. SKYY Infusions Pineapple
1.5 oz. Orange Sherbet, softened
1 oz. Pineapple Juice
1 oz. Milk
1 oz. Simple Syrup
- 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.