I paired Smirnoff Peppermint Twist vodka with Bailey’s Irish Cream to create a Candy Cane Peppermint Martini that hides one clever trick you’ll want to learn in this Peppermint Martini Recipe.

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I first tried this Candy Cane Peppermint Martini at a holiday party and it stuck with me. I love the bright chill of Smirnoff Peppermint Twist vodka teamed with a touch of Baileys Irish Cream, its playful but kinda grown-up at the same time.

It reminded me of a Peppermint Mocha Martini yet felt sharper, more like a little secret. If you collect Peppermint Martini Recipe ideas that surprise people, you might get a kick from this one.

I keep thinking about odd garnish swaps and tiny tweaks, cant help myself, and now I want to test every version.

Ingredients

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a festive, boozy martini with strong mint and creamy chocolate flavors

Peppermint vodka gives cool mint flavor, high alcohol content, no real nutrients, very boozy.
Creamy Baileys adds sweetness, calories and some protein from dairy, gives dessert like warmth.
White crème de cacao is a chocolate liqueur, syrupy sweet, mostly carbs from sugar, adds cocoa notes.
Half and half or heavy cream adds silky texture and body, boosts fat and calories, minimal micronutrients.
Crushed candy cane is pure sugar with peppermint oil, crunchy, no fiber or protein, very festive.
Mini candy cane garnish is mostly decorative, extra sweetness if eaten, gives peppermint aroma and pop.
Ice cools and dilutes, tames boozy edge and sweetness, zero calories or nutrients.

Ingredient Quantities

2 oz Smirnoff Peppermint Twist vodka

1 oz Baileys Irish Cream

1 oz white crème de cacao

1 oz half and half or heavy cream

2 tbsp crushed candy cane (about 1 candy cane)

1 mini candy cane or peppermint stick for garnish

Ice (as needed)

How to Make this

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1. Put your martini glass in the freezer for 10 minutes or fill it with ice water while you prep, this keeps the drink extra cold.

2. Crush one candy cane into about 2 tbsp of fine bits by putting it in a zip bag and bashing with a rolling pin or pulsing in a food processor, set the crushed candy aside.

3. Pour a little half and half or Baileys onto a small plate, dip the glass rim into it, then press the rim into the crushed candy so it sticks, tap off any big chunks.

4. Fill a cocktail shaker with ice, dont be shy with the ice or the drink will get diluted correctly.

5. Add 2 oz Smirnoff Peppermint Twist vodka, 1 oz Baileys Irish Cream, 1 oz white crème de cacao and 1 oz half and half or heavy cream to the shaker.

6. Shake very hard for about 15 to 20 seconds until the outside of the shaker gets frosty and cold.

7. Strain the cocktail into the prepared chilled glass, use a fine mesh strainer if you have one to catch ice shards or candy bits for a smoother sip.

8. Garnish with a mini candy cane or peppermint stick on the rim, maybe sprinkle a pinch of extra crushed candy cane on top, serve right away while it’s cold.

Equipment Needed

1. Martini glass, chilled (freeze 10 minutes or fill with ice water while you prep)
2. Cocktail shaker with lid
3. Jigger or measuring spoons (for 2 oz and 1 oz portions)
4. Zip top bag plus rolling pin or small food processor for crushing the candy
5. Small plate for the half and half to rim the glass
6. Fine mesh strainer to catch ice shards and candy bits
7. Ice and ice scoop or tongs (dont be shy with the ice)

FAQ

2 oz Smirnoff Peppermint Twist vodka

1 oz Baileys Irish Cream

1 oz white crème de cacao

1 oz half and half or heavy cream

2 tbsp crushed candy cane (about 1 candy cane)

1 mini candy cane or peppermint stick for garnish

Ice (as needed)

Q: Can I use a different peppermint vodka? A: Yes, you can substitute any peppermint flavored vodka, but the final taste will vary depending on brand intensity.

Q: How do I make a non alcoholic version? A: Replace the vodka with peppermint syrup and use non alcoholic cream liqueur or extra cream; skip Baileys or use a non alcoholic Irish cream alternative.

Q: How long can I make this ahead? A: Mix the spirits and cream in a sealed jar and keep in the fridge up to 24 hours, but shake again with ice before serving for best texture.

Q: My candy cane rim fell off, how do I make it stick better? A: Brush the glass rim with a tiny bit of simple syrup or cream, press the crushed candy cane on firmly, then chill so it sets.

Q: Can I make it less sweet? A: Reduce the Baileys to 1/2 oz or use less crème de cacao, or swap half and half for milk to tone down sweetness.

Q: Any tips for crushing candy canes fine? A: Freeze them for 10 minutes then put in a zip bag and crush with a rolling pin for finer pieces that stick better to the rim.

Candy Cane Peppermint Martini Recipe Substitutions and Variations

Smirnoff Peppermint Twist vodka: use 2 oz regular vodka + 1/2 oz peppermint schnapps, or 2 oz vanilla vodka with a couple drops peppermint extract for a similar mint punch.
Baileys Irish Cream: swap for any Irish cream (Carolans, etc.), or 1 oz coffee liqueur + 1 oz sweet cream if you dont have one on hand.
White crème de cacao: replace with 1 oz white chocolate liqueur (Godiva) or 1 oz dark crème de cacao for a richer chocolate vibe.
Half and half / heavy cream: use 1 oz coconut cream for dairy free, or 1 oz whole milk + 1 tbsp mascarpone to lighten it up a bit.

Pro Tips

1. Chill everything first — glass, vodka and cream. Cold ingredients mean less dilution when you shake, and the drink stays silky instead of watery. dont skimp on this if you want that creamy texture.

2. Use plenty of ice and shake really hard until the shaker is frosty, then double strain through a fine mesh. That catches tiny candy shards and ice chips so each sip is smooth, not crunchy.

3. Grind the candy cane to a very fine powder and sift it before rimming. Big chunks fall off and make a mess, fine crumbs stick better and give a prettier, more even rim.

4. If it feels too sweet try swapping heavy cream for half and half, or cut the Baileys a little and add a tiny splash of espresso or unsweetened cocoa to balance it. A light pinch of flaky sea salt on the rim can also make the peppermint pop.

Candy Cane Peppermint Martini Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I paired Smirnoff Peppermint Twist vodka with Bailey's Irish Cream to create a Candy Cane Peppermint Martini that hides one clever trick you'll want to learn in this Peppermint Martini Recipe.

Servings

servings

Calories

430

kcal

Equipment: 1. Martini glass, chilled (freeze 10 minutes or fill with ice water while you prep)
2. Cocktail shaker with lid
3. Jigger or measuring spoons (for 2 oz and 1 oz portions)
4. Zip top bag plus rolling pin or small food processor for crushing the candy
5. Small plate for the half and half to rim the glass
6. Fine mesh strainer to catch ice shards and candy bits
7. Ice and ice scoop or tongs (dont be shy with the ice)

Ingredients

2 oz Smirnoff Peppermint Twist vodka
1 oz Baileys Irish Cream
1 oz white crème de cacao
1 oz half and half or heavy cream
2 tbsp crushed candy cane (about 1 candy cane)
1 mini candy cane or peppermint stick for garnish
Ice (as needed)

Directions

Put your martini glass in the freezer for 10 minutes or fill it with ice water while you prep, this keeps the drink extra cold.
Crush one candy cane into about 2 tbsp of fine bits by putting it in a zip bag and bashing with a rolling pin or pulsing in a food processor, set the crushed candy aside.
Pour a little half and half or Baileys onto a small plate, dip the glass rim into it, then press the rim into the crushed candy so it sticks, tap off any big chunks.
Fill a cocktail shaker with ice, dont be shy with the ice or the drink will get diluted correctly.
Add 2 oz Smirnoff Peppermint Twist vodka, 1 oz Baileys Irish Cream, 1 oz white crème de cacao and 1 oz half and half or heavy cream to the shaker.
Shake very hard for about 15 to 20 seconds until the outside of the shaker gets frosty and cold.
Strain the cocktail into the prepared chilled glass, use a fine mesh strainer if you have one to catch ice shards or candy bits for a smoother sip.
Garnish with a mini candy cane or peppermint stick on the rim, maybe sprinkle a pinch of extra crushed candy cane on top, serve right away while it's cold.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.