Restaurant Recipes

Canyon Cafe Candy Corn Margarita

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Yield: 1 margarita


  • 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


  1. Rim a clear six-ounce martini glass with orange juice then cocoa powder.
  2. In a shaker with 1/2 cup ice, mix the tequila, butterscotch schnapps, creme de cocoa and orange juice. Shake well. Strain into prepared glass.
  3. Spear candy corn onto a plastic sword and add to drink. Drop in orange twist and serve.


Canyon Cafe, Houston, Texas

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