The Story Behind The Candy Cane

Located in the Maria District of San Francisco, Causwells takes Christmas cocktails to a whole new level. Every year, beverage director and partner Elmer Mejicanos puts together a collection of drinks to help guests usher in some holiday cheer, and if there’s one that continues to impress, it’s the Candy Cane. Interestingly, the cocktail’s base is Chareau Aloe Liqueur, which delivers a refreshing medley of cucumber, mint, and melon flavor. The addition of London dry gin brings botanicals like juniper and citrus into the fold, and accentuates the minty essence of the Chareau.

The best part about making this cocktail at home is there’s no need to squeeze any fresh juice. Instead, the drink receives its acidic edge via a 10 percent citric acid solution, which sounds much more daunting to prepare than it actually is. The one-step solution comes together in less than two minutes and stays fresh for up to a year, making it the perfect option for when you need citrus but don’t have any on hand. A few dashes of peach bitters imbue the cocktail with juicy stone fruit notes before tonic water is added for some length.

At Causwells, you’ll find this drink served in a plastic Candy Cane souvenir cup, but it tastes just as delicious in your favorite highball glass.

Ingredients

1 ½ ounces Chareau Aloe Liqueur
½ ounce London dry gin
½ ounce Citric Acid Solution*
5 dashes peach bitters
2 ounces tonic water

Directions

Combine Chareau, gin, citric acid solution, and peach bitters in a mixing glass with ice.
Stir until chilled.
Strain and pour into a highball glass with ice.
Top with tonic water.