Peppermint Stick

Pro tips

• Shake or stir with ice and strain into a chilled glass for optimal texture; don't blend unless making a frozen version.
• Add cream last to prevent curdling, especially if using acidic mixers or aged spirits.
• Chill your glass beforehand to keep the drink cold longer without over-diluting.
• Garnish with a crushed candy cane or peppermint stick for visual appeal and extra flavor hint.

Substitutions

• Old Mr. Boston White Crème de Cacao → Luxardo Maraschino or vanilla liqueur (less chocolate, more delicate sweetness)
• Sweet Cream → Heavy cream or half-and-half (richer or lighter texture, adjust ratio as needed)
• Peppermint Vodka → Peppermint schnapps (bolder mint, slightly sweeter, use 0.75 oz to balance)

Can I make a Peppermint Stick without crème de cacao?

Yes. Substitute white crème de cacao with vanilla liqueur or omit it entirely, though you'll lose the chocolate sweetness that balances the mint.

Should a Peppermint Stick be served hot or cold?

Traditionally served cold over ice or as a chilled shot. Some variations are served hot as a warm winter drink.

What type of cream works best?

Heavy cream, half-and-half, or Irish cream liqueur all work. Heavy cream creates the richest texture; half-and-half is lighter.

Can I batch this cocktail for a party?

Yes. Mix vodka and crème de cacao in advance, then add cream just before serving to prevent curdling.