Remember those cheesy 80’s ads for Reece’s peanut butter cups, “You got your peanut butter all over my chocolate!” Yuck, just nope. I may be alone in my loathing of that combination but I can certainly get behind the tagline for those ads, “Two great things that go great together,” if we’re talking vodka and starburst candies. So the question now is, how to make a Starburst candy cocktail.
Time for a confession, the Starburst candy cocktail was an original idea of mine. Oh sure, I’d love to take full credit for it but that rests with the little BBQ joint in suburban Maryland where my team, The Little Urban Achievers play (and by that I mean own) Pub Trivia.
While The Hideaway cocktail was tasty, it was just a tad too sour for me so I thought I’d take inspiration from their unique libation and give it my own twist. Of course, it will still be garnished with starburst – duh.
- 1.5 oz Limoncello
- 1.5 oz Stolichnaya Wild Cherry Vodka
- 1 oz Tart Cherry Grenadine by Quince & Apple
- San Pellegrino Aranciata
- Starburst Candy
- Cocktail Skewers
- Cocktail Shaker
- Place ice, limoncello, vodka and grenadine in cocktail shaker. Shake well. Strain into glass of your choice. Top with chilled Aranciata. Place several candies onto skewer and garnish.
- If using standard grenadine, add in some fresh squeezed lemon juice to balance the sweet and sour.
Using that craft grenadine may be the key to the success of this cocktail. Quince & Apple really let the cherry shine in this simple syrup. Yes, it’s a bit pricey, but it doesn’t take much of it to impart that deep cherry flavor. Plus it doesn’t go bad. I may even give it a try as a flavoring for ice cream or pancake topping.
Though not YET tested, I suspect this would be great in the summer over crushed ice! Do you have a favorite candy? Think it might make for a tasty cocktail? Let me know. I’m always looking for new ways to mix things up. Mixology.. mix.. get it. Okay, maybe I’d better lay off the taste-testing for a bit.