Candy Cane Drinks Recipes

Steps:

• Mix schnapps, creme de cacao, half-and-half, and grenadine together in a pitcher; refrigerate until chilled, at least 1 hour.
• Stir mixture before pouring into martini glasses to serve; garnish each glass with a candy cane.

Steps:

• Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
• In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.

Steps:

• To make infused vodka, pour vodka into airtight jar; add candy canes and seal jar. Let stand 10 to 12 hours to infuse the flavor, shaking periodically throughout the day.
• To decorate rim of glass, pour chocolate syrup on 1 plate; place crushed candy canes on second plate. Dip rim of glass into chocolate; dip immediately into candy.
• To make cocktail, in shaker full of ice, pour vodka and schnapps; shake. Pour into glass. If desired, squeeze some additional chocolate syrup into glass.

Steps:

• First, prepare a chilled cocktail glass.
• by drizzling a few stripes of Grenadine down the inside of the glass, twisting the glass as you go. Then, gently use a clean napkin to absorb the excess Grenadine from the bottom of the glass.
• Shake the vodka, white chocolate liqueur, and peppermint schnapps with cracked ice in your snazzy little cocktail shaker.
• Strain it through into your beautifully prepared glass.
• How beautiful is that?

Steps:

• Add all liquid ingredients to cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with candy cane.

Steps:

• Add all liquid ingredients to cocktail shaker filled with ice. Shake well and strain into martini glass. Garnish with candy cane.

Steps:

• Snap the candy canes into small pieces, about 2cm in length. Tip into a large jug or jar and pour over the vodka so they're covered.
• Cover and chill for at least 3-5 hrs, or until the sweets have dissolved (there may be a little bit of candy cane left, but most should have dissolved). Strain and pour into clean bottles through a strainer or sieve, using a funnel to help you. Will keep chilled for a week. Serve chilled as a liqueur or in a cocktail (see 'goes well with', below).

Steps:

• Pour the gin, lemon juice, vodka or crème de menthe and Angostura bitters into a cocktail shaker filled with ice. Shake until the outside of the shaker feels very cold.
• Double-strain the drink into a cocktail glass. Garnish with a mini candy cane, if you like (see tip, below).

Steps:

• In a saucepan, heat milk until hot, but not boiling. Whisk in the chocolate and the crushed peppermint candies until melted and smooth. Pour hot cocoa into four mugs, and garnish with whipped cream. Serve each with a candy cane stirring stick.

Steps:

• Combine liqueurs, half and half, ice cream, and crushed ice in a blender; blend until smooth.
• Swirl grenadine syrup around the inside (moving from bottom to top) of a tall glass; quickly pour the drink into the glass (to freeze and hold the red swirl against the glass).
• Serve topped with whipped cream and the candy cane which doubles as a drink stirrer.
• A non-alcoholic version of this drink may be made using 1 cup vanilla ice cream, 1/2 cup milk, and 5-6 drops peppermint extract.