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Candy Cane Cooler

Dec. 23, 2012
Candy Cane Cooler
Candy Cane Cooler
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For cocktail:

1 tbs. crushed candy cane or peppermint candy

1 1/2 oz. mint-infused vodka

1/2 oz. B&B (Benedictine and brandy)

1/2 oz. half-and-half


Peppermint stick

Mint sprig for garnish

Method: Place crushed candy cane bits into pint glass. Muddle the candy cane slightly, breaking up the bigger pieces. Do not over-muddle into a powder. Add vodka, brandy and half-and-half and stir. Pour into a shaker with ice. Shake lightly to chill and strain into old-fashioned glass full of ice. Add a peppermint stick and stir. Garnish with a mint sprig.

Notes: Cocktail started with vodka already infused.

For Infusion:

2 cups fresh mint leaves, de-stemmed

1 bottle quality vodka

Method: Thoroughly wash mint leaves and place in a decanter or jar. Empty vodka into container and muddle slightly to release the essential oils. Store in a cool, dark place for at least 3 days - longer if you want a stronger taste.

- Source: Food Network

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