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Peppermint Martini Recipe

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This Peppermint Martini is a festive, creamy cocktail perfect for holiday celebrations. Featuring a delightful blend of peppermint vodka, white crème de cacao, and heavy cream, it’s rimmed with melted white chocolate and crushed candy canes for a sweet, minty touch. The recipe combines chilled ingredients shaken to frosty perfection, creating a smooth and indulgent drink with a refreshing peppermint kick.

  • Author: Zara
  • Prep Time: 10 minutes
  • Cook Time: 1 minute
  • Total Time: 11 minutes
  • Yield: 1 cocktail
  • Category: Cocktail
  • Method: No-Cook
  • Cuisine: American

Ingredients

For the Rim

  • 2 regular-size candy canes
  • 1 ounce white chocolate (preferably white chocolate chips containing cocoa butter or chopped white chocolate bars)

For the Cocktail

  • 1 tablespoon crushed candy canes (from the 2 candy canes above)
  • 1 1/2 ounces white crème de cacao (e.g., Hiram Walker Crème de Cacao White Liqueur)
  • 1 1/2 ounces cold heavy cream
  • 1 1/4 ounces peppermint vodka (e.g., Smirnoff Peppermint Twist)
  • 1 1/4 ounces vodka
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon peppermint extract
  • Ice (enough to fill the cocktail shaker halfway)

Instructions

  1. Crush the Candy Canes: Unwrap 2 regular-size candy canes and place them in a plastic zip-top bag. Using a rolling pin or the flat side of a meat tenderizer, crush the candy canes into fine pieces (about 1/4 cup). Spread the crushed candy canes evenly on a flat plate.
  2. Melt the White Chocolate: Finely chop 1 ounce of white chocolate and place it in a small microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval until melted and smooth, which should take about 40 seconds to 1 minute. Spread the melted chocolate onto a flat plate that is wider than the martini glass.
  3. Prepare the Glass Rim: Invert a 6-ounce or larger martini or stemmed cocktail glass into the melted white chocolate, turning it to coat the rim evenly. While still inverted, dip the rim into the crushed candy canes and rotate to coat thoroughly. Place the glass in the refrigerator or freezer to chill for at least 5 minutes, allowing the chocolate and candy cane rim to set.
  4. Mix the Cocktail: In a cocktail shaker, combine 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. Add enough ice to fill the shaker halfway, seal it, and shake vigorously for about 30 seconds until the outside of the shaker feels frosty.
  5. Strain and Serve: Using a fine-mesh strainer, pour the shaken mixture into the chilled, rimmed martini glass. Serve immediately and enjoy the festive peppermint flavor.

Notes

  • Use white chocolate chips containing cocoa butter, such as Guittard Choc-au-Lait, for a smooth melt. Avoid white candy melts as they lack flavor.
  • If white chocolate chips with cocoa butter are unavailable, use chopped bars or discs of white chocolate.
  • Crushing candy canes into fine pieces is essential to ensure they stick well to the melted chocolate rim.
  • Chilling the glass after dipping helps the coating set firmly and keeps the cocktail cold longer.

Find it online: https://zaracooking.com/peppermint-martini-recipe/