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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Candy Cane Martini

Turn your Martini into a Candy Cane Martini. Photo courtesy Bagatelle Restaurant | NYC.

 

You can turn any Martini into a Candy Cane Martini by adding a half ounce peppermint schnaps (or more to taste).

At Bagatelle, a bistro with locations in Los Angeles and New York, they’ve turned the concept into what they call the Père Noël (Father Christmas):

CANDY CANE MARTINI RECIPE

Ingredients Per Drink

  • .75 ounce (4.5 teaspoons) prickly pear purée or grenadine
  • 1 ounce vodka
  • 1 ounce peppermint schnapps
  • 1 ounce crème de cacao
  • 1 ounce heavy cream
  • 2 teaspoons of vanilla-infused sugar (buy it or make it—recipe below)
  • Garnish: small candy cane and candy cane “crumbles”
  •  

    Preparation

    1. RIM glass with crushed candy canes.

    2. LAYER puree/grenadine on the bottom of a Martini glass.

    3. COMBINE, shake and layer the vodka, peppermint schnapps and crème de cacao.

    4. COMBINE, shake and layer the cream and sugar.

    5. TOP with candy cane crumbles and garnish with a candy cane.

     

    VANILLA SUGAR RECIPE

    Ingredients

    You can buy vanilla sugar or make it by placing a vanilla bean in an airtight container of sugar. It’s a great way to use a vanilla bean that’s already been scraped for a prior recipe. Use vanilla sugar anywhere you’d use plain table sugar, for some added flavor. You can also make it for gifting.

  • 1 vanilla bean, whole or scraped
  • 2 cups granulated sugar
  •  
    Preparation

    1. PLACE sugar into an airtight container.

    2. SLICE a whole bean down the side with the back of a knife and scrape the seeds into the container.

    3. SUBMERGE the bean itself in the middle of the sugar.

     

    You can buy vanilla sugar if you don’t have time to make it. Photo courtesy Bakto Flavors.

    4. SEAL tightly with lid and let the flavors infuse for 1-2 weeks.
     
    Cheers!

      





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