VEGAN CANDY CORN COOLER
Recipe Adapted from Chilled Magazine
- 2 oz pineapple vodka
- 1.5 oz orange sorbet
- 1 oz pineapple juice
- 1 oz almond milk
- 1 oz simple syrup
- Let sorbet reach room temperature and pour into a highball glass. (I used wine glasses and therefore used a bit more of each of the ingredients to fill the glass.)
- Shake vodka and pineapple juice with ice, and strain over the layer of sorbet.
- Combine almond milk and simple syrup in an airtight container (if you’re not using real barware) and shake until the mixture becomes frothy. Pour over second layer and fill to top of glass.
*The original recipe said to use pineapple juice as the first layer, followed by the layer of sorbet. I think if I’d done the thicker layer of sorbet followed by the pineapple juice, the layers might have held up better. I’d suggest going that route if you decide to give it a try! Also, if the almond milk froth isn’t holding up for you, you could always switch that out with vegan whipped cream. But you should be finnneee. Enjoy!