One of my most vivid Christmas memories was receiving a 2 pound Candy cane for a stocking stuffer. In remembrance of nostalgia such as this, I’m pleased to bring you the Peppermint Stick recipe. For this shooter, we combined cream, crème de cacao, and peppermint schnapps to make a smooth and mellow peppermint cocktail. Read on and start making some holiday memories of your own.
- 1½ oz white creme de cacao
- 1 oz peppermint schnapps
- 1 oz cream or half and half
- Mini candy cane
Put crème de cacao, peppermint schnapps, and half and half into a cocktail shaker with ice. Shake and strain into a champagne flute and garnish with a miniature candy cane. Serve and enjoy.
The Peppermint Stick is a rather smooth peppermint shot. Heavy cream and crème de cacao form a base flavored by the peppermint schnapps. The resulting cocktail is pleasing to the palate, and inoffensive to all drinkers.
How Candy Canes are Made
Peppermint sticks are made by boiling sugar, corn syrup, and water in a copper kettle to over 300°. Peppermint flavoring is then added and kneaded into this mixture. Part of the candy cane base is set aside, and red color is added to that for the stripes. The raw candy that will become the peppermint is pulled for a while, either by machine or by hand. This is where the candy becomes white, by means of aeration. The hot candy is put back onto a working table, the red peppermint slapped onto the sides, and then the individual canes are made. The peppermint sticks are molded down into thin strips, and the crook put into the cane.