Krampus Cooler Recipe

Prepare glass

Chill a highball or Collins glass in the freezer for 10 minutes. On a small plate combine crushed peppermint or white sanding sugar with the optional coarse salt. Rub a lime wedge around the glass rim and dip the rim into the sugar mixture to frost the rim. Set the glass aside in the freezer while you build the cocktail.

Add dark rum, mezcal, cranberry liqueur, fresh lime juice, fresh lemon juice and simple syrup to a cocktail shaker.

If using egg white (or aquafaba), add it now. Tightly secure the shaker and perform a dry shake (no ice) vigorously for 15–20 seconds to emulsify the egg white and create foam.

Add a large handful of ice (or large cubes) to the shaker and shake again vigorously for 12–15 seconds to chill and dilute the cocktail properly. Double-strain into the prepared chilled highball/Collins glass over fresh large ice cube(s).

Rinse a clean small mixing glass or shaker of any ice and add the vanilla cream liqueur and the reserved foam from the cocktail shaker (if egg white/aquafaba remains, you can pour an extra small amount into this vessel). Vigorously shake for 5–8 seconds to lightly aerate the cream liqueur into a silky 'snowdrift' foam. Spoon or gently pour the foam on top of the strained cocktail to create a white cap that resembles snow.

Top the drink with about 2 oz chilled club soda to add sparkle. Add 2 dashes of angostura bitters over the foam; the bitters will create small marbled flecks like soot on snow (use a cocktail pick to drag one or two lines if desired).

Garnish by skewering 3 fresh cranberries (or a candied orange peel) on a cocktail pick and rest across the glass rim. Tuck a fresh rosemary sprig into the foam for an evergreen aroma.

Serve immediately while foam is fresh. Advise guests to stir lightly if they want more mezcal smoke integrated into the drink. Discard after 30–45 minutes if foam has broken down.