Angostura bitters, bourbon, maraschino cherries, and candy corn syrup come together in this recipe to make a festive-spin off the timeless Old Fashioned. Be sure to prepare the candy corn syrup before you host your Halloween bash, just to give it time to settle.
This recipe is courtesy of Executive Chef Caprial Pence at Bookstore Bar & Restaurant in Seattle.
Combine the simple syrup and bitters and mix well. Divide into four rocks glasses. Fill each glass about ½ way up with ice and mix a couple of times. Squeeze the oranges over each glass then top with bourbon. Garnish with lemon slice, cherry, and candy corn on each glass.
Place all the ingredients in a saucepan and bring to a boil simmer until thick and syrupy and about ½ cup of liquid remains. Strain and chill. You can also freeze the syrup up to 6 months.