Peppermint martinis go down extra smooth during the holidays – Chicago Tribune

When I think of the holidays, I immediately think of peppermint candy canes. As much as I love looking at those happy white and red stripes, I rarely want to eat sugary candy. Instead, I use the candy canes I get in creative ways, sprinkling them on fudgy brownies or turning them into peppermint bark.

By far, my favorite way to enjoy candy canes is using them in cocktails, especially in a creamy peppermint martini. My peppermint martini is very festive because it uses candy canes as both a garnish and a flavoring. Here, it takes the cocktail to the next level, turning the drink a pretty pink color, which makes it feel like a vacation in a cup — well, a martini glass in this case.

What is a peppermint martini?

A peppermint martini is a creamy and delicious cocktail perfect for winter and holiday parties. This mint martini is made with heavy cream and white creme de cacao, so it’s not very spiritual, which means it goes down easy.

Ingredients in a Peppermint Martini

• candy canes: Use crushed candy canes to decorate the rim of a martini glass. You can also add a crushed candy cane to the shaker.
• White cocoa cream: This sweet chocolate liqueur makes a deliciously creamy cocktail. Compared to other dark colored crème de cacao, this one is a light liquor, so the drink will have a frosty color.
• Thick cream: You can adjust the amount of heavy cream depending on how creamy you want the cocktail to be.
• Peppermint Vodka: It is essential to use peppermint vodka for a pleasant minty flavor. Just make sure you find a flavored vodka that doesn’t taste too artificial.
• Vodka: A combination of peppermint vodka and regular vodka balances the alcohol without overpowering the peppermint flavors.
• Peppermint extract: You can control how minty you want by adding a little peppermint extract, which is more assertive than peppermint-flavored vodka.
• Vanilla extract: A little vanilla extract can help offset the flavors of the peppermint extract and create a wonderful balance with the heavy cream.

3 Tips for Making a Peppermint Martini

1. Experiment with the amount of peppermint extract. A little extract can make it taste amazing, but too much can easily ruin the cocktail. Have fun with it, but just make sure you don’t add too much!

2. Add more flavor into the shaker. My peppermint martini includes crushed candy canes into the cocktail itself to give it more color and flavor. This is a fantastic way to subtly add more flavors. If you want to add more pine winter flavors, feel free to add real mint or peppermint.

3. Find balance with heavy cream. If you want more liqueur taste, add less heavy cream. If you don’t want to taste too much alcohol, add more heavy cream.

What to serve with a peppermint martini

This peppermint martini would pair well with something sweet like baked brie with cranberry sauce or whipped eggnog cake.

Peppermint Martini

Give 1

2 regular sized candy canes

1 ounce white chocolate (see notes)

1 1/2 ounces white crème de cacao, such as Hiram Walker Creme de Cacao white liqueur

1 1/2 ounces cold heavy cream

1 1/4 ounces peppermint vodka, such as Smirnoff Peppermint Twist

1 1/4 ounces vodka

1/4 teaspoon vanilla extract

1/4 teaspoon peppermint extract

Ice

1. Unwrap two regular-sized candy canes and place them in a plastic zipper bag. Using a rolling pin or the flat side of a meat tenderizer, crush the candy canes into small pieces (about 1/4 cup). Place on a flat plate and spread into an even layer.

2. Finely chop 1 ounce of white chocolate and place in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each, until melted and smooth, 40 seconds to 1 minute total. Scrape onto a flat plate larger than a martini glass.

3. Invert a 6-ounce or larger stemmed martini or cocktail glass into the white chocolate, turning if necessary, to coat the rim. Dip the glass, still inverted, into the crushed candy canes, turning if necessary, to cover the rim. Place the glass in the refrigerator or freezer for at least 5 minutes.

4. Place 1 tablespoon of the remaining crushed candy canes, 1 1/2 ounces white crème de cacao, 1 1/2 ounces cold heavy cream, 1 1/4 ounces peppermint vodka, 1 1/4 ounces vodka, 1/4 teaspoon vanilla extract, and 1/4 teaspoon peppermint extract in a cocktail shaker. Add enough ice to fill the shaker halfway. Close the shaker and shake vigorously until the outside of the shaker is frosted, 30 seconds.

5. Pour through a fine strainer into the chilled glass.

Recipe Notes

Only white chocolate chips containing cocoa butter, such as Guittard Choc-au-Lait, will melt gently enough for this recipe; no need to chop before melting. If you can’t find white cocoa butter chips, opt for chopped white chocolate bars or discs instead. Don’t use white candy melts, which are not as tasty as white chocolate.

(James Park is a culinary producer for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit your comments or questions to editorial@thekitchn.com.)

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