Courtesy of Bookstore Bar

From: Bookstore Bar & Café, Seattle. Yield: 4 servings.

1 Tbsp. candy corn simple syrup (recipe follows)
8 dashes Angostura Bitters
4 large slices orange peel
8 oz. bourbon
4 cherries
4 lemon peels
4 pieces candy corn

Candy Corn Simple Syrup:
½ cup candy corn
½ cup maraschino cherry juice
1 cup water

For candy corn simple syrup: 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.

For cocktail: Combine the simple syrup and bitters and mix well. Divide into 4 rocks glasses. Fill each glass about halfway 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.