Candy Cane Cocktail

The Candy Cane Cocktail is a fabulous holiday dessert drink. Of course, you don’t have to save it for dessert – it’s just so deliciously sweet that you could.

Tasting Notes

While the name might have you expecting a simple mint drink, there’s a lot more going on in this cocktail.

This drink certainly does have a strong mint flavor. But it’s also got berry flavored vodka and grenadine for an amazing berry flavor.

Maybe even more surprising is the white creme de cacao that adds strong chocolate notes. Mint, berry and chocolate all in one drink, and none of them overpowering the others.

Plus, that little bit of cream mellows the whole thing out and gives it a luscious texture.

When to Serve

There’s no need to save this one for the holidays. Even though it calls for a rim of crushed candy canes, which are only available seasonally, you can get round peppermint candies any time of the year.

This is a wonderful drink for holiday parties or an evening in. Because of the strong berry flavor, it’s not the easiest drink to pair with meals. However, it’s wonderful with salty snacks like pretzels, nuts or chips, or mild sweet treats like angel food or coconut cake.

dairy Notes

For those who live in countries where half-and-half isn’t sold, it’s just equal parts heavy cream and whole milk. If you don’t have both on hand, you could also use half an ounce of heavy cream alone, or a whole ounce of whole milk.

Equipment & Glassware

• Cocktail shaker: A metal shaker chills the drink fast and helps emulsify the cream for a smooth texture.
• Jigger: Accurate measuring matters for balance in sweet drinks.
• Cocktail rim tray or mall plate for the rim: For adding the crushed peppermint.
• Glassware: A coupe or martini glass works best. The wide rim holds the candy nicely, and the stem keeps the drink colder longer. If you prefer, a small rocks glass can work with a big clear cube for a slightly different look.

Which Liquor Brands to Choose

Berry Vodka

The recipe calls for SKYY Berry vodka, because it solid and clean in flavor. Other good picks: Absolut Berry Acai (slightly tart), Smirnoff Raspberry (very berry-forward), or Stoli Razberi (balanced).

If you only have plain vodka, add a tiny splash of raspberry syrup or muddle a few berries and fine-strain.

Peppermint Schnapps

Rumple Minze is strong and minty; DeKuyper Peppermint Schnapps is affordable and reliable. If using a higher-proof peppermint liqueur, start at 1/2 ounce and adjust to taste.

White Creme de Cacao

Tempus Fugit (premium, elegant cocoa), Giffard (smooth and clean), or DeKuyper (budget-friendly and classic). Make sure it’s the “white” version to keep the color light.

Grenadine

Skip the neon stuff if you can. Look for real pomegranate grenadine like Liber & Co (see the link in the recipe). They give better flavor and a nicer color.

You can also make your own grenadine.

Cream

Half-and-half is easy and consistent. For richer texture, try equal parts heavy cream and whole milk. If using plant milk, choose a barista-style oat milk for body.

If you’re in a region where they don’t call it half-and-half, double cream is your best bet.

Pro Tips

• Pop your glass in the freezer for 10–15 minutes beforehand.
• Use a thin swipe of simple syrup on the rim before dipping in crushed peppermint.
• Crush your candy canes in a zip-top bag with a rolling pin. Aim for a mix of fine dust (for coverage) and small chunks (for sparkle).
• Shake hard and fast for 12–15 seconds with plenty of ice. You want it very cold and slightly aerated so the cream blends smoothly without separating.
• If it tastes too sweet, add 1/4 ounce of plain vodka to dry it out. If it’s too minty, reduce schnapps to 1/2 ounce.
• To go dairy-free, use unsweetened almond milk or oat milk (barista style) for body. Avoid coconut cream because the flavor will take over.
• If you want a softer pink, reduce the grenadine to 1/8 ounce. For a deeper pink, bump to 1/3 ounce.
• Batch it: Pre-mix the spirits (vodka, schnapps, creme de cacao, grenadine) in a bottle. Keep cold. Shake individual servings with ice, then add cream per glass for the best texture.