Time:
Complexity: easily
Servings: 1

A cooler made with mint vodka, cream, and a mixture of spiced Benedictine and brandy makes a wonderful treat for a New Year's or Christmas party, creating a festive atmosphere just like the candy canes themselves. Crush some of the candies and add them to a cocktail; the tiny particles will crisp and burst with minty sparkles with every sip, adding a pleasant balance of refreshing flavor to the creamy cocktail and making it lighter. You can also make your own mint vodka by infusing it with fresh mint leaves.

Ingredients:

Cocktail

• 1 tbsp crushed candy canes or mints
• 45 ml mint vodka, recipe below
• 15 ml. B&B liqueur (Benedictine and brandy)
• 15 ml of low-fat cream
• Ice
• Peppermint Candy Cane
• A sprig of mint for serving

Mint vodka

• 2 cups fresh mint leaves, stems removed
• 1 bottle of quality vodka

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

caramel, vodka, Benedictine, cream, mint

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Preparation:

Step 1
• Place the crushed candies in a 0.5L glass. Lightly crush them, breaking up any large pieces. Do not crush them into a powder. Add the vodka, brandy, and cream and stir. Strain into a shaker with ice. Shake gently to chill and strain into a whiskey glass filled with ice. Add a mint stick and stir. Garnish with a mint sprig.
  
  

  Mint vodka:

  
  Wash the mint leaves thoroughly and place them in a decanter or jar. Pour the vodka into the jar and lightly crush the mint to release the essential oils. Place in a cool, dark place for at least 3 days. Steep longer for a stronger flavor.

Votes: 2

Author of the recipe - Jill Davie is the executive chef at Josie's Kitchen, a Los Angeles restaurant owned by Josie Le Balch.