I know I’m about 2 weeks late with this, since the holidays are over. I was doing other things. However, if you are not satisfied with the amount of peppermint bark and peppermint products you ingested over the holiday season, this one’s for you.
Full disclaimer: I hate peppermint bark. I’ve tried to like it, since I served samples of it every day for 4 months during the holidays for the past 3 years, but alas. It’s not for me.
AND YET! This cocktail, which works as a martini or as shots, is delightful. It was a collaboration between my favorite bartender (and mixologist!) Lauren and myself, and the feedback has been great so far. Andy and I both loved it and we typically don’t like sweet things at all. Or bell peppers. This is why we work as a couple.
Here’s how you make it:
1 part Rumchata (Horchata and Rum – kinda milky, vanilla-y. Alone, I think it tastes like the milk in the bowl after you eat sugary cereal.)
1 part Rumpleminz (Peppermint Schnapps)
2/3 part Frangelico (Hazelnut Liqueur)
If you want a more chocolate-y flavor and darker color, you could switch out the frangelico for a dark chocolate liqueur like Mozart Black or the Godiva one.
Pour all your liquids into an ice filled cocktail shaker. Shake it. Pour it into a glass. Drink it. Yum!
You can get cute with the presentation. Crush up some peppermints and rim the glass. Use some grenadine to swirl on top or line the glass. Lots of options here. I apparently don’t own a martini glass, so sorry about the lack of authenticity in the photo. Gotta make do.
Enjoy, and don’t drink and drive.