Candy Cane Mojitos Recipes

CANDY CANE MOJITOS

Steps:

• Into each of 2 tall clear glasses, pour 1 1/2 ounces (1 jigger or 3 tablespoons) rum.
• Top each with layers of ice, 1 tablespoon crushed candy and 1/2 cup mint leaves. Fill each glass with sparkling water. Garnish with peppermint candies. Serve immediately.

HOMEMADE CANDY CANES

Steps:

• Grease two baking sheets with butter; set aside. In a large saucepan, bring the sugar, water, corn syrup and cream of tartar to a boil. Cook, without stirring, until a candy thermometer reads 280° (soft-crack stage)., Remove from the heat; stir in extract and food coloring. Immediately pour onto prepared pans in eight 8-in. strips. Let stand just until cool enough to handle, about 1-2 minutes., Working quickly, roll each strip into a 10-in. log. Cut each into two 5-in. lengths. Curve the top of each to form the handle of a cane. Cool completely. Store in an airtight container.

CANDY CANE COCKTAIL

Steps:

• Place crushed candy canes on a small plate or saucer. Wet the outside rim of a chilled martini glass with water. Holding the glass by the stem, rotate the rim to coat with candy.
• In a cocktail shaker, combine vodka, creme de menthe, cranberry juice, and ice; shake until well combined. Strain into prepared glass; serve immediately.

CANDY CANE DRINKS

Steps:

• Mix schnapps, creme de cacao, half-and-half, and grenadine together in a pitcher; refrigerate until chilled, at least 1 hour.
• Stir mixture before pouring into martini glasses to serve; garnish each glass with a candy cane.

CANDY CANE MARTINI

Steps:

• Fill a mixing glass or tumbler three-fourths full with ice. Add the vodka, creme de cacao, peppermint schnapps and grenadine syrup; stir until condensation forms on outside of glass. Strain into a chilled cocktail glass. Garnish with a candy cane.

CANDY CANE COOKIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half.
• Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane.
• Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).

CANDY CANE COCKTAIL

Steps:

• Pour the gin, lemon juice, vodka or crème de menthe and Angostura bitters into a cocktail shaker filled with ice. Shake until the outside of the shaker feels very cold.
• Double-strain the drink into a cocktail glass. Garnish with a mini candy cane, if you like (see tip, below).