Jingle Juice Recipe

1. Prepare rim

Place the red sanding sugar on a small plate. In a microwave-safe bowl, gently melt the white chocolate in 15–20 second bursts, stirring between bursts, until smooth and pourable but not hot (about 30–45 seconds total depending on microwave). If using, stir in the coarse sea salt into the sanding sugar for a subtle contrast.

2. Dip the rim of a chilled coupe or martini glass into the melted white chocolate so the rim is evenly coated about 1/4" thick. Immediately dip the chocolate-coated rim into the red sanding sugar, rotating to coat evenly. Set the glass upright on parchment paper and chill in the refrigerator while you prepare the cocktail to let the chocolate set (about 5–10 minutes).

3. If using mini candy canes, lightly crush one for rim decoration or hook a mini candy cane over the rim. Reserve a mint sprig for garnish and gently slap it between your palms to release aroma just before serving.

4. Mix the cocktail

Add the Irish cream, vanilla vodka, crème de menthe, half-and-half (or milk), and simple syrup (if using) to a cocktail shaker. Add crushed ice so the shaker is about 3/4 full.

5. Secure the shaker and shake vigorously for 12–15 seconds until the exterior of the shaker is cold and the mixture is well chilled and slightly frothy.

6. Remove the prepared glass from the refrigerator. Strain the cocktail through a fine-mesh strainer (or the shaker's strainer) into the chilled, white-chocolate-rimmed glass, pouring slowly to avoid disturbing the sugar rim.

7. Garnish with a fresh mint sprig tucked onto the rim and a mini candy cane or a light dusting of extra red sanding sugar over the top for sparkle. Serve immediately.