Candy Cane Martini

A red and white striped holiday cocktail, featuring a candy cane syrup sugar rim, filled with a peppermint white chocolate creamy martini.

Course Drinks

Cuisine American

Prep Time 5

Cook Time 5

Total Time 10

Servings 1 cocktail

Calories 323kcal

Cocktail: shake with ice, strain into glass no ice
Add ¼ cup of the water and the candy canes to a small saucepan, and cook over medium heat, stirring frequently until it begins to bubble.
Stir while boiling, as the candy canes soften, and eventually melt. Once they are fully incorporated, turn the heat down to medium-low, and add the corn syrup and remaining water.
Continue cooking until the syrup reaches 230°F, and then immediately remove from the heat.

Spread the sparkling sugar on a small plate or saucer. Dip the rim of a martini glass into the candy cane syrup, and then into the sugar, turning to coat the rim. Use a spoon to add additional drips of syrup down the side of the glass.
In a cocktail shaker, combine the vodka, white chocolate liqueur, milk, and peppermint extract with ice. Cover and shake vigorously until very cold, about 15-30 seconds.
Strain into the prepared martini glass. Hook a mini candy cane on the side, and sprinkle with additional sparkling sugar on top if desired. Serve immediately.

Make ahead tips:
- The syrup can be made in advance and stored in a jar in the fridge for 1-2 weeks. Reheat until it flows, but don't exceed 230 degrees F.
- The cocktail tastes best immediately, and each should be made to serve.
Peppermint extract: Peppermint flavors can be extremely concentrated, and adding too much can happen very quickly. If you are sensitive to flavors, I suggest leaving it out completely or cutting the amount. There will be plenty of candy cane flavor from the syrup on the rim, and you can always add more if you'd like.