What can you say about this fabulous fragrance combination? Well, let me start by saying that it is a custom mix that was created right here in our Milkhouse facility. Created by combining 2 of the most recognized holiday fragrances around….and together they are even better. Fresh cut pine tree loaded with sweet peppermint candy canes. It is the perfect fragrance to burn to really get you in the spirit of the season.
There are so many choices in the bar for the peppermint flavor. Peppermint schnapps with a bit of cream de menthe is a great combination. A little vanilla vodka and cream will finish the flavor profile. But the pine needle in a cocktail is a bit more of a challenge. So, I decided to garnish with a sprig of fresh rosemary. A quick spritz of water and a dusting of sugar will make it look very festive. A couple of cranberries and into the fridge to wait for serving. Lay your pretty rosemary sprig on top of the glass. The fresh, herby fragrance will fill your nose and enhance the peppermint for a great holiday flavor.
To serve with this, I am topping a wheel of brie with cherry preserves mixed with a little balsamic vinegar and finely chopped rosemary. Bake in a 375 degree oven for 12-15 minutes or until it is hot and gooey. Serve with toast points.
For a festive sweet offering, how about some rum balls? Homemade or purchased, just put them in a pretty serving piece and they will look divine.
Put on the Holiday music and let’s get this season started!
- 2 ounces vanilla vodka
- 1 ounce white crème de menthe
- 1 ounce peppermint schnapps
- 1 ounce cream
- Splash grenadine
- Peppermint candy for garnish
- Finely crush some of the peppermint candy. Wet the rim of a martini glass and dip in the crushed candy. Chill.
- Pour the grenadine in the bottom of the chilled glass. Fill a cocktail shaker half full of ice. Add the vodka, crème de menthe, schnapps and cream. Shake well and pour into chilled glass.
- Garnish with peppermint candy or a sugar frosted rosemary sprig.