The Story Behind The Candy Striper

The holiday season doesn’t automatically mean frozen cocktails are out of fashion. If you’re hankering for a Piña Colada this December but don’t want to sacrifice any cheer, look no further than the Candy Striper, a peppermint-soaked spin on the classic tropical tipple. Developed by Ivy Mix, co-owner of Brooklyn’s Latin American cocktail bar Leyenda, the cocktail pays homage to the miniature candy canes draped over the branches of a Christmas tree, and the inspiration can be tasted with every sip.

Mix powers the cocktail with cachaça, a Brazilian spirit distilled from fermented sugar cane juice. The liquor’s earthy and floral flavors take a graceful tango with coconut cream, maple syrup, and vanilla, which lend some decadent sweetness to the more herbaceous base. To prevent the drink from transforming entirely into dessert, a hint of lemon juice provides some acidic balance, though the real star of the show is two dashes of peppermint extract. When all ingredients are blended up with some ice, the cocktail transforms into a holiday drink that’s half nostalgic, half tropical, and entirely enjoyable.

Ingredients

  • 1 ½ ounces cachaça
  • ½ ounce Coco Lopez
  • ½ ounce coconut milk
  • ½ ounce maple syrup
  • ½ ounce vanilla syrup*
  • ½ ounce lemon juice
  • 2 dashes peppermint extract
  • Garnish: crushed peppermint candy, mint sprig

Directions

  1. Add all ingredients to a blender with one cup of ice.
  2. Blend until smooth.
  3. Serve in a ceramic mug and garnish with crushed peppermint candies and a mint sprig.

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Updated: 2024-11-28

Vanilla Syrup Ingredients

  • 1 cup sugar
  • 1 cup water
  • ½ vanilla bean, sliced lengthwise

Vanilla Syrup Directions

  1. Add all ingredients to a saucepan and heat until boiling.
  2. Stir to combine until sugar is dissolved.
  3. Remove from heat and allow to cool.
  4. Strain syrup and package in an airtight container.
Candy Striper