Creamy Peppermintini {with white chocolate peppermint bark rim}
This Skinny Creamy Peppermintini Peppermint Martini recipe is part of a sponsored post for SocialStars #SweetNLowStars
Now that Halloween has passed, I’ve moved on to thinking about Christmas. YES, I know Thanksgiving has yet to come, but Christmas requires much more planning — and, let’s confess — it’s hard to fight that Christmas spirit already creeping in!
Before I get to Christmas, I have a perfect Thanksgiving cocktail I made back in September (I jump the gun a lot it seems!). The Rye Apple Pie in the Sky… another yummy martini but rye bourbon-based. The billowy “sky” top is created by shaken egg white, which really evens out the cinnamon and nutmeg-spiced apple juice. I’ll be serving these post-Thanksgiving dinner for certain.
Okay, let’s get crakin!
For this dreamy Creamy Peppermintini, the first step is to create a peppermint syrup. We’ll start out by making a simple syrup, but this time, a skinny simple syrup. This cocktail series I’ve used Sweet’N Low + water to make a skinny simple syrup and for this recipe, I’m simply infusing the syrup with peppermint candies!
So go ahead and put a bag-full (about 30) of unwrapped peppermint hard candies into a zippered bag. Place onto a hard surface (counter or cutting board) and grab a rolling pin.
Crack the pin down on the candies to break them up a bit, then roll back and forth until you’ve broken the candies up pretty small. Reserve about 1/3 cup to use as a rim garnish.
Heat up your Sweet’N Low simple syrup over medium-low heat and dump in the rest of your crushed peppermint candies. Stir until most of the candies have melted and become one with your syrup. Turn off the heat and allow to cool for a few minutes. Strain the syrup to remove any remaining bits of candy. You can store any syrup in the fridge for about a month (add a Tbl of vodka and it will keep longer, about 3 months).
So with this cocktail, the rim is really the star. I’m a gal who needs a pretty garnish so I was excited to give this idea a go. I simply melted white chocolate, which you could do in a double boiler, but considering the application it seems unnecessary, so I popped the chocolate in the microwave in 15 sec intervals, stirring in between, until melted. Dip your martini rim in the chocolate for an even coating, then promptly press into the crushed peppermint. Pop the glass into the freezer for a few minutes to set the rim and chill the glass.
The flavors of this martini are festive, crisp and really yummy. A mix of peppermint and Tres Leches, it is creamy, dreamy and perfect for any event this holiday season. I don’t know about you, but I LOVE peppermint — actually, I love all mint; it is so refreshing. The skinny simple syrup adds just the right amount of sweetness and if you need a bit more — just nibble on the white chocolate rim!
Creamy Peppermintini
Ingredients
1 1/2 oz vodka
1/2 oz Tres Leches liqueur
1/2 oz half and half
1 1/2 oz skinny peppermint syrup
white chocolate, shaved
1 bag (25-30) peppermint candies
Directions
- Place all (25-30) unwrapped peppermint candies into a zippered plastic bag, close. With a rolling pin, crack the candies to start breaking them up and then roll back and forth until the candies are finely crushed (not to a dust). Set aside 1/3 cup for rim garnish.
- Melt the white chocolate in the microwave in 15 second intervals, stirring between each session. Once melted, place the martini rim into the chocolate to coat thoroughly. Then press into the crushed peppermint. Place the martini glass into the freezer to set the rim and chill the glass.
- Create a skinny simple syrup with Sweet’N Low and water. A simple syrup is equal parts (1:1) sugar and water. For reference, 24 Sweet’N Low packets = 1 cup sugar. Heat the water over medium-low heat and add the “sugar” while stirring until incorporated. Add crushed peppermint candies and keep stirring until the majority of the candy has melted. Allow to sit for a few minutes to cool, strain into a squeeze bottle or other container.
- Add vodka, half and half, Tres Leches and peppermint syrup to ice-filled shaker. Shake for 30 seconds and strain into chilled martini glass. Serve immediately.
Check out Sweet’N Low’s Facebook page for more recipes and ideas!
The Author
23 Comments
That looks absolutely stunning! I wouldn’t even want to drink the drink in fear of messing it up!
Uh… yes-I’ll be making this over the Christmas season. For sure!
That’s the yummiest cocktail I’ve ever seen! It’s liquid, alcoholic candy. Yum.
I rarely make drinks, but this one… I will make. I’m going to make this for hubby at some point during the holiday season.
I am so in the festive spirit!! Trying to keep it under wraps until after Remembrance Day but oh it keeps bubbling out!! These drinks look great!
Right?!? Well you only have a week to go and then it’s time to let it bubble over!
I do not drink but this looks delicious! I so want this virgin!
For my daughter, we just mixed the peppermint syrup with half and half and 2 oz milk (instead of Tres Leches and Vodka) — so delish!
This looks really good! So delicious!
That is exactly the right kind of drink for me. I have to make this one!
Your photos are gorgeous. This looks so tasty. I love anything peppermint, and white chocolate.
Thank you Tiffany! and me too — mint is like, my thang.
YUM!! This looks dinvine! I’d love to make some for our next girl’s get- together.
Divine! Sorry for the typo. Finger slipped!
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