Peppermint martini
- Miriam Nice
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(with leftover syrup)
Easy
Prep: 5 mins
Cook: 5 mins
plus cooling
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Get all the fun of candy canes distilled into a vodka martini in this festive cocktail. Sweetened with mint syrup, it has freshness and bite
Dairy-free
Egg-free
Gluten-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
mini peppermint candy cane
crushed, for the rim
-
50ml vodka
-
ice
For the mint syrup
- 100g caster sugar
- ½ tsp peppermint extract
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Nutrition: Per serving
- kcal141
- fat0g
- saturates0g
- carbs7g
- sugars7g
- fibre0g
- protein0g
- salt0g
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Method
-
step 1
First, make the syrup. Heat the sugar and 100ml water in a saucepan over a medium heat until the sugar has dissolved. Remove from the heat, stir in the peppermint extract and leave to cool completely. You’ll make more than you need – any leftovers will keep chilled for three days.
-
step 2
Tip the crushed candy cane into a shallow dish. Dip the rim of a martini glass in water, then the candy cane. (If the pieces aren’t sticking to the rim, mix the water with a little icing sugar.) Set aside.
-
step 3
Pour 15ml of the peppermint syrup into a jug or cocktail shaker. Add the vodka and a handful of ice, and stir until the outside of the shaker feels very cold. Strain into the prepared glass to serve.
Recipe from Good Food magazine, December 2022
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