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Candy Cane Inspired Cocktails
Tis the Season

Christmas is right around the corner and will be here before we know it. The best way to get prepared, besides shopping, is celebrating the holiday season with plenty of boozy treats. Check out the recipes below to serve up at your X-mas shindig, all inspired by America's holiday treat - candy canes!

Candy Cane (2 servings) 2 oz. BOLS Peppermint White
2 oz. BOLS Creme de Cacao White
2 oz. milk
2 scoops vanilla ice cream
½ oz. grenadine
Blend all ingredients and pour into glass.




Chocolate Peppermint Cookie
¾ oz. Partida Blanco Tequila
1 oz. Peppermint Schnapps
¾ oz. Godiva Liqueur
1-1/2 oz. Cream
Rim martini glass with chocolate syrup and crushed candy canes. Shake ingredients in a shaker with ice and strain into martini glass.



Mistletoe Martini
(Created by Jonathan Pogash)
1 ½ oz. South Sea Rum
½ oz. fresh lemon juice
½ oz. Elderflower liqueur
¼ oz. Monin peppermint syrup
4 cranberries (fresh frozen are best)
Muddle the cranberries in the peppermint syrup and lemon juice. Add South Sea Rum and Elderflower liqueur and shake well with ice. Strain into a chilled martini glass.Garnish with floating cranberries and mint sprig.




Mint Chocolate Candy Cane
(Served at SideBar)
1 oz. Vision Vodka
½ oz. Green Creme de Menthe
½ oz. White Creme de Cocoa
Combine all ingredients and shake until chilled. Strain.Optional: Rim martini glass with crushed candy cane.




Spiked Hot Chocolate
(Served at Spice Market, adapted for home)
4 cinnamon sticks (each glass)
6 cardomom pods (each glass)
2 tbls. Ovaltine
2 tbls. coco powder
3 tbls. powdered sugar
50 g 66% chocolate (chopped)
1 tbls. cinnamon sugar

1 ¼ cup half &  half
Toast cinnamon sticks and cardamom pods at 350 for 5 minutes. Crush cinnamon sticks and cardamom pods and add them to a sauce pot along with the half & half. Using a microplane, grate 2 grinds of fresh nutmeg and bring to a boil, remove from heat and cover with plastic wrap. Steep for 30 minutes. Whisk together coco powder, ovaltine, 66% chocolate, cinnamon sugar, powdered sugar. Strain half & half, add dry mixture and stir together. In a pot bring to a light simmer and whisk until foamy , pour into coffee mug, top with orange blossom whip cream, crushed peppermint sticks, and chopped white chocolate. Add in a shot of Bailey’s to each mug, stir and enjoy!