Candy Cane Cooler

Yield:
1 serving
Ingredients
  • For Infusion:
  • 2 cups fresh mint leaves, de-stemmed
  • 1 bottle quality vodka
  • For cocktail:
  • 1 tbs. crushed candy cane or peppermint candy
  • 1 1/2 oz. mint-infused vodka
  • 1/2 oz. B&B (Benedictine and brandy)
  • 1/2 oz. half-and-half
  • Ice
  • Peppermint stick
  • Mint sprig for garnish
Directions
For Infusion:

Thoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days - longer if you want a stronger taste.

For cocktail:

Place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.

Cocktail started with vodka already infused.


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