- Add all ingredients to a shaker with ice.
- Shake hard for 12–15 seconds.
- Fine strain into a chilled coupe or martini glass.
Glassware: Coupe or martini glass
Garnish: Shaved chocolate or crushed candy cane rim
Tasting Notes: Rich and velvety with balanced layers of chocolate, espresso, and peppermint, like a festive peppermint mocha in cocktail form.
To make the Peppermint Infused Vodka: Finely crush 6–8 regular-size candy canes or 20–25 peppermint candies and add them to a 750 ml bottle of vodka. Seal tightly and shake well. Let vodka sit at room temperature for 1-3 hours while shaking occasionally. The vodka will turn a bright pink color as the candy dissolves. The flavor will get stronger with time. Most candy bits will dissolve, but you can strain to remove any undissolved sugar or candy bits. You can store at room temperature up to 2 months and refrigerated up to 6 months.
Recipe Courtesy of Lexi Warren, Proof Artisan Distillers
Photo Credit: Ron Rouse
