Candy Cane Cream


Candy Cane Cream


1½ oz. Hard Truth Toasted Coconut Rum Cream
1 oz. Hard Truth White Rum
½ oz. Peppermint syrup*
4 drops Bittermens Xocolatl Mole Bitters
Whipped cream, red sugar, and miniature candy cane to garnish


  1. Add rum cream, rum, and syrup to an ice-filled rocks glass.
  2. Add bitters, and stir gently to mix.
  3. Top with whipped cream, then dust with sugar, and hang candy cane on rim of glass to garnish.


Add half an ounce of peppermint extract to one bottle (approx. 25 oz.) of cooled simple syrup. Mix well and refrigerate in a sealed container for up to one week.

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