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Peaches and Cream (Candy) Corn Fizz | Taste and Tipple

Peaches & Cream (Candy) Corn Fizz

Course Drinks
Cuisine American
Keyword Fizz, Peaches and Cream Candy Corn Fizz, Prosecco, Rye
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 1 drink
Author Yvonne Langen

Ingredients

  • oz chamomile-infused rye
  • ¾ oz lemon juice
  • 1 oz peach thyme candy corn syrup
  • 1 oz heavy cream
  • 1 egg white
  • 3 dashes orange bitters
  • 3 oz Mionetto prosecco
  • Chocolate-dipped peach slice for garnish

Peach Candy Corn Thyme Syrup

  • 2 peaches thinly sliced
  • ¼ cup candy corn dust*
  • ½ cup sugar
  • 6 sprigs fresh thyme
  • 2 tbsp lemon juice

Orange Chocolate-Dipped Peaches

  • ½ bar of orange-flavoured chocolate finely chopped
  • ½ peach thinly sliced

Chamomile-Infused Rye

  • 1 cup rye
  • 1 tbsp loose leaf chamomile tea OR 1 chamomile teabag

Instructions

  1. Add all ingredients except Mionetto Prosecco to a cocktail shaker and dry shake. Add ice, shake hard for 30 seconds.
  2. Strain into a fizz glass. Top with Mionetto Prosecco.
  3. Garnish with chocolate-dipped peach slice on a cocktail pick. Serve with a straw.

Peach Candy Corn Thyme Syrup

  1. *Freeze 1/2 cup candy corn for at least 20 minutes and then pulverize into dust with a spice grinder.
  2. Add peach slices to a glass, microwave-safe bowl. Top with 1/4 cup candy corn dust, sugar, thyme, and then lemon juice. Do not stir.
  3. Tightly cover with two layers of cling wrap - ensuring no gaps to trap the steam. Microwave on high for 5 minutes.
  4. Carefully remove from microwave and peel back the cling wrap (avoiding the steam).
  5. Strain through fine-mesh sieve into a clean bowl. Add 1/3 cup boiling water and stir well. Cool to room temperature.

Orange Chocolate-Dipped Peaches

  1. Finely chop chocolate and place in a microwave-safe bowl. Microwave on half power for 2 minutes, then stir.
  2. Dip bottom half of peach slices into the chocolate. Freeze on a parchment-lined plate for 20 minutes.

Chamomile-Infused Rye

  1. Steep teabag or loose leaf tea in the rye for 1 hour and 45 minutes. Remove tea and store at room temperature until ready to use.