Creamy Peppermint Martini (Candy Cane Rim)
This Creamy Peppermint Martini with a candy cane rim is the holiday cocktail I make when I want something that tastes like dessert but takes less than ten minutes to make. Vanilla vodka, cool peppermint schnapps, and silky rum cream liqueur shake into a frosty, sweet, minty, lightly spiced sip. A crunchy crushed-peppermint rim adds a little sparkle to every sip.
Here are a few more holiday cocktail recipes you might enjoy: Cranberry Moscow Mule, Cinnamon Maple Whiskey Sour, Chocolate Pecan Cream Martini, and Coquito (Puerto Rican Coconut Rum Cocktail)
With the holidays in full swing, a great cocktail is the perfect way to wind down and take a break from the year’s stresses. These are the times when we spend a lot of time with family, and celebrations bring good times and alcoholic beverages, if you partake! And suddenly the mood becomes a bit more cheerful. š
The rum cream liqueur brings texture and cinnamon-vanilla flavors that soften the sharp bite of the schnapps, while the vanilla vodka keeps the drink smooth instead of boozy. A hard 30-second shake does the rest: it chills the drink to icy cold, adds just enough water to balance the sweetness, and whips in tiny air bubbles that make the texture velvety. It’s a crowd-pleasing cocktail ready for every party from Thanksgiving to New Year’s Eve.
What you’ll love about this recipe:
Ingredients you’ll need to make a Creamy Peppermint Martini:
- Peppermint candy: Crushed into fine crystals, it becomes the sparkling, crunchy rim. Starlight mints or candy canes both work.
- Lemon juice: The “glue” for the rim. Its slight tackiness grabs the candy, and the hint of tartness brightens that first sweet, minty bite.
- Ice: Not just for chilling. As you shake, a little ice melts into the drink, softening the alcohol and balancing the sweetness.
- Vanilla vodka: The smooth backbone of the cocktail. It adds warmth and a sweet vanilla aroma that bridges the mint and the cream.
- Peppermint schnapps: The bright, cooling hit of mint that makes this taste like the holidays. A little goes a long way.
- Rum cream liqueur (like RumChata): The secret to the creamy texture. Its rum, cinnamon, and vanilla notes round out the sharp schnapps and give the drink a rich, milkshake-like consistency.
How to make a Creamy Peppermint Martini:
Crush the candy. Unwrap the peppermint candy and pulse it in a blender (paid link) or food processor (paid link) until it looks like coarse sand. No blender (paid link)? Seal it in a zip-top bag and crush it with a rolling pin or the bottom of a heavy pan. Pour the crumbs onto a small plate in an even layer.
Rim the glasses. Pour the lemon juice into a shallow bowl. Dip the rim of each martini glass about 1/4 inch into the juice, let the excess drip off for a second, then press the rim into the crushed peppermint and give it a gentle twist to coat.
Chill the glasses. Set the rimmed glasses in the fridge for at least 10 minutes while you mix. Cold glasses keep the cocktail icy longer and help the rim set.
Shake the first martini. Fill a cocktail shaker (paid link) with 1 cup of ice. Add half the vanilla vodka (4 oz), half the peppermint schnapps (2 oz), and half the rum cream liqueur (2 1/2 oz). Seal tightly and shake hard for at least 30 seconds, until the outside of the shaker is frosty and almost too cold to hold.
Why two batches? All 17 ounces of liquor plus ice won’t fit in a standard 24-ounce shaker. Splitting it gives the ice room to move, so every drink gets just as cold and frothy.
Pour. Strain the cocktail into a chilled glass, pouring into the center to avoid washing off the rim.
Repeat and serve. Dump the used ice, refill the shaker with the remaining 1 cup of fresh ice, and shake the rest of the vodka, schnapps, and rum cream liqueur the same way. Strain into the glass and serve right away.
Tips
Recipe Tips & Tricks
- Sweeten the rim. Corn syrup, honey, or a swipe of melted white chocolate will hold the candy, too. White chocolate adds a cookies-and-cream richness, too.
- Shake harder than you think. A full 30 seconds feels long, but it’s what turns the drink from cold to frosty and gives it that silky, foamy top.
- Swap the cream liqueur. No RumChata? Baileys or another Irish cream works for a more chocolatey, coffee-tinged version. For a lighter drink, use 3 oz cream liqueur plus 2 oz half-and-half.
- Out of vanilla vodka? Use plain vodka plus 1/4 teaspoon pure vanilla extract per batch. You’ll get the same warm, round flavor.
- Dial the mint up or down. Peppermint schnapps vary widely in strength and sweetness. Start with the recipe amount, taste, and add a splash more for a cooler, crisper finish.
Make-Ahead and Storage Tips
- Rim the glasses early. Rim them up to 4 hours ahead, then refrigerate. Avoid leaving them out long, since humidity can make the candy sticky and cause it to melt.
- Crush the candy in advance. Store crushed peppermint in an airtight container at room temperature for up to 2 weeks.
- Batch the cocktail. Stir the vodka, schnapps, and rum cream liqueur in a sealed jar or bottle, then refrigerate for up to 2 days. Give it a quick stir, then shake each batch with fresh ice right before serving.
- Store leftovers in the fridge. Keep any unshaken mix covered and chilled, and use within 2 days for the freshest cream flavor. Once you shake a drink over ice, serve it right away; it will get watery if it sits.
Frequently Asked Questions
What is RumChata, and can I substitute it? RumChata is a cream liqueur made with Caribbean rum, dairy cream, cinnamon, and vanilla, inspired by horchata. Baileys Irish Cream is the easiest swap, with a slightly more chocolate-and-coffee flavor. Any rum cream or vanilla cream liqueur also works.
How do I get the crushed candy to stick to the rim? Crush the candy finely, since big chunks fall off. Use something tacky like lemon juice, corn syrup, honey, or melted white chocolate. Then chill the glasses so the rim sets before you pour.
Can I make a Creamy Peppermint Martini without a cocktail shaker (paid link)? Yes. A large mason jar (paid link) with a tight lid works perfectly. Fill it with ice and the liquor, seal it, and shake hard for 30 seconds. Strain through a small sieve or hold back the ice with the lid as you pour.
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Creamy Peppermint Martini
Creamy Peppermint Martini with a candy cane rim blends vanilla vodka, peppermint schnapps and rum cream for a holiday cocktail in 10 minutes.
- Total Time: 20 minutes
- Yield: 2–4 martinis 1x
Ingredients
- 1/3 cup crushed peppermint candy (about 10 starlight mints or 3 regular candy canes)
- 2 tablespoons fresh lemon juice
- 2 cups ice, divided
- 8 oz (1 cup) vanilla vodka
- 4 oz (1/2 cup) peppermint schnapps
- 5 oz (1/2 cup plus 2 tablespoons) rum cream liqueur, such as RumChata
Get Recipe Ingredients
Instructions
- Crush the candy. Unwrap the peppermint candy and pulse it in a blender (paid link) or food processor (paid link) until it looks like coarse sand. No blender (paid link)? Seal it in a zip-top bag and crush it with a rolling pin or the bottom of a heavy pan. Spread the crumbs in an even layer on a small plate.
- Rim the glasses. Pour the lemon juice into a shallow bowl. Dip the rim of each martini glass about 1/4 inch into the juice, let the excess drip off for a second, then press the rim into the crushed peppermint and give it a gentle twist to coat.
- Chill the glasses. Set the rimmed glasses in the fridge for at least 10 minutes while you mix. Cold glasses keep the cocktail icy longer and help the rim set.
- Shake the first martini. Fill a cocktail shaker (paid link) with 1 cup of ice. Add half the vanilla vodka (4 oz), half the peppermint schnapps (2 oz), and half the rum cream liqueur (2 1/2 oz). Seal tightly and shake hard for at least 30 seconds, until the outside of the shaker is frosty and almost too cold to hold.
- Pour. Strain the cocktail into a chilled glass, pouring into the center to avoid washing off the rim.
- Repeat and serve. Dump out the used ice, refill the shaker with the remaining 1 cup of fresh ice, and shake the rest of the vodka, schnapps, rum, and cream liqueur the same way. Strain into the second glass and serve right away.
Notes
Sweeten the rim. Corn syrup, honey, or a swipe of melted white chocolate will hold the candy in place, too. White chocolate adds a cookies-and-cream richness, too.
Shake harder than you think. 30 seconds feels long, but it turns the drink from cold to frosty and gives it that silky, foamy top.
Swap the cream liqueur. No RumChata? Baileys or another Irish cream works for a more chocolatey, coffee-tinged version. For a lighter drink, use 3 oz cream liqueur plus 2 oz half-and-half.
Out of vanilla vodka? Use plain vodka plus 1/4 teaspoon pure vanilla extract per batch. You’ll get the same warm, round flavor.
Dial the mint up or down. Peppermint schnapps vary widely in strength and sweetness. Start with the recipe amount, taste, and add a splash more for a cooler, crisper finish.
Nutrition
- Serving Size: 1 martini, about 5 oz, including the candy rim
- Calories: 360
- Sugar: 22 g
- Sodium: 15 mg
- Fat: 3 g
- Saturated Fat: 2 g
- Carbohydrates: 24 g
- Protein: 0 g
- Cholesterol: 10 mg