Peppermintini Recipes

PEPPERMINT MARTINI

Peppermint Martini image

Martini for the Christmas party-animal/enthusiast. Garnish with a candy cane.

Provided by Joel Vincent

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 10m

Yield 2

Number Of Ingredients 3

Ingredients

5 fluid ounces vanilla-flavored vodka (such as Stoli®)
2 fluid ounces white creme de menthe
½ fluid ounce peppermint schnapps

Steps:

Fill a cocktail shake with ice. Pour vodka, creme de menthe, and peppermint schnapps over the ice. Cover cocktail shaker and shake; strain into a martini glass.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 17.4 g, Fat 0.1 g, Sodium 2.9 mg, Sugar 3 g

PEPPERMINTINI

Peppermintini image

This is the perfect after-holiday-shopping martini!

Provided by HEIDICINDY

Categories Drinks Recipes Cocktail Recipes Vodka Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 5

Ingredients

1 candy cane, finely crushed
1 (1.5 fluid ounce) jigger vanilla vodka
1 fluid ounce peppermint schnapps
1 fluid ounce half-and-half cream
1 small candy cane

Steps:

Wet the rim of a chilled martini glass with water, and dip into the crushed candy cane. Pour the vodka, schnapps, and half-and-half into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the rimmed martini glass, and garnish with candy cane to serve.

Nutrition Facts : Calories 270 calories, Carbohydrate 19.5 g, Cholesterol 11.2 mg, Fat 3.6 g, Fiber 0 g, Protein 0.9 g, SaturatedFat 2.2 g, Sodium 16.7 mg, Sugar 15.3 g

PEPPERONCINI

Pepperoncini image

Love to have these on hand to add to a sandwich or to top cream cheese and crackers with hot pepper jelly!

Provided by Aroostook

Categories Peppers

Time 1h10m

Yield 8 cups

Number Of Ingredients 9

Ingredients

8 cups hot peppers
4 teaspoons pickling salt, dissolved in
enough water, to cover peppers
1 1/2 cups white vinegar
1 1/2 cups cider vinegar
1 1/2 cups water
1 cup sugar
4 cloves of crushed garlic
2 teaspoons pickling salt

Steps:

Wearing rubber gloves,cut pepper rings into 1/4 inch slices and rinse out seeds.
Place peppers in a bowl and cover with cold salted water Let set 1 hours then drain.
Bring brine mixture to a boil.
Place 1/2 tsp pickling salt and 1 clove garlic in each clean hot pint jar.
Pack peppers tightly into clean hot pint jars.
Cover peppers with brine and lLeave 1/2 inch head space.
Seal with hot sterilized lids and process for 10 minutes in a boiling water bath.
Leave for at least 4 weeks to"cure" before using.

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