Canyon Cafe Candy Corn Margarita recipe

Source: Canyon Cafe, Houston, Texas

3/4 shot gold tequila
1/2 shot butterscotch schnapps
1/2 shot creme de cocoa
2 shots fresh orange juice
1 tablespoon dark cocoa powder
Fresh orange peel twist
3 or 4 pieces candy corn

Rim a clear six-ounce martini glass with orange juice then cocoa powder.

In a shaker with a half-cup of ice, mix the tequila, butterscotch schnapps, creme de cocoa and orange juice. Shake well. Strain into prepared glass. Spear candy corn onto a plastic sword and add to drink. Drop in orange twist and serve.

Yields one.