The winter cocktail menu at the newly refurbished Pyramid Restaurant & Bar in the Fairmont Dallas includes this Christmassy cocktail that’s made even more festive with a frosting of crushed peppermints.
Make simple syrup with 2 parts sugar and 1 part water: Bring the water to a boil; stir in the sugar to dissolve; refrigerate to store.
1 1/2 ounces Grey Goose vodka
1 ounce peppermint schnapps
1/2 ounce simple syrup
1/2 ounce cream
1 ounce grenadine
Crushed peppermint candies
Quickly mix vodka, schnapps, syrup and cream in blender and pour into old-fashioned glass.
Tilt the glass slightly and slowly pour in the grenadine down the side of the glass (as if you were pouring beer into a glass to minimize the head). The denser grenadine will settle to the bottom of the glass, creating a ruby-red ring at the base of the cocktail. Sprinkle generously with crushed peppermint to finish.
Yield: 1 serving.
Nutritional analysis per serving: 304 calories, 5 grams fat, 24 grams carbohydrates, trace protein, 19 milligrams cholesterol, 23 milligrams sodium, no dietary fiber.
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