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Candyland Cocktail Recipe
Feb 20, 2013 @ 11:51 AM
Posted by
Daily Value: 88%
Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 1,755Daily Value: 88%
Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs
| Fat | 0g | 0% |
| Saturated | 0g | 0% |
| Carbs | 422g | 141% |
| Fiber | 3g | 11% |
| Sugars | 415g | 0% |
| Protein | 0g | 1% |
| Sodium | 27mg | 1% |
| Calcium | 86mg | 9% |
| Magnesium | 13mg | 3% |
| Potassium | 87mg | 2% |
| Iron | 1mg | 4% |
| Zinc | 0mg | 3% |
| Vitamin A | 17IU | 0% |
| Vitamin C | 8mg | 14% |
| Thiamin (B1) | 0mg | 1% |
| Riboflavin (B2) | 0mg | 13% |
| Niacin (B3) | 0mg | 1% |
| Vitamin B6 | 0mg | 1% |
| Folic Acid (B9) | 5µg | 1% |
| Vitamin E | 0mg | 1% |
| Vitamin K | 2µg | 2% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 0g | 0% |
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Courtesy of Nitehawk Cinema
Despite the name, the Candyland cocktail isn't so sugary sweet and naive — it's actually inspired by this year's Oscar-nominated film, Django Unchained. Said Jen Marshall, who made the cocktail for Nitehawk Cinema, the drink is named after Leonardo DiCaprio's character's plantation in the film. "It's a a good, classic Southern drink," she says.
INGREDIENTS
For the drink:
- 1 1/2 ounces Benchmark Bourbon
- 3/4 ounce fresh lemon juice
- 1/2 ounce Crème de Mure (blackberry liqueur)
- 1/4 ounce cinnamon simple syrup
- 1/4 ounce mint simple syrup
- Splash of grapefruit juice
For the cinnamon simple syrup:
- 1 cup sugar
- 1 cup water
- 2 cinnamon sticks
For the mint simple syrup:
- 1 cup water
- 1 cup sugar
DIRECTIONS
For the drink:
Add all ingredients to an ice-filled pint glass. Shake well and strain over fresh ice into a rocks glass.
For the cinnamon simple syrup:
Bring the water to a boil and stir in the sugar until dissolved. Add the cinnamon, and let steep for 5-8 minutes. Remove and allow to cool. Will keep in refrigerator up to 2 weeks.
For the mint simple syrup:
Bring the water to a boil and stir in the sugar until dissolved. Add the mint, and let steep for 5-8 minutes. Remove and allow to cool. Will keep in refrigerator up to 2 weeks.
Recipe Details
Servings: 1
