Candy cane cooler - Christmas special

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Ingredients

  • For the infusion:

  • 50 g fresh mint leaves, de-stemmed
  • 1 bottle quality vodka

  • For the cocktail:

  • 1 tbs crushed candy cane or peppermint candy
  • 45 ml mint infused vodka
  • 8 ml B&B (Benedictine and Brandy)
  • 15 ml Half-and-half (can be substituted with 7.5 ml whole milk and 7.5 ml single cream)
  • Ice
  • Peppermint stick
  • Mint sprig for garnish

Use imperial measurements

Method

How to make Candy cane cooler - Christmas special

For the infusion:

1) Thoroughly wash mint leaves and place in a decanter or jar. Empty vodka into a container and crush slightly to release the essential oils.

For the cocktail:

1) Place crushed candy cane bits into pint glass. Crush the candy cane slightly, breaking up the bigger pieces. Add vodka, brandy and half-and-half and stir.

2) Pour into a shaker with ice. Shake lightly to chill and strain into a glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.

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