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The Peppermint Dandy Cocktail

Photo: John Valls


“Winter always makes me want a cream-based cocktail or the warm vibes of a minty hot chocolate, so I figured why not combine them in a Grasshopper variation?” asks Fabien Piccoli, beverage director at Antica Pesa in Brooklyn.

1 oz. Borghetti coffee liqueur
¾ oz. cream liqueur
¼ oz. white créme de cacao
1 barspoon Branca Menta
Tools: shaker, strainer
Glass: cordial
Garnish: peppermint candy rim

Rim half the glass with simple syrup and coat with crushed peppermint candies. In a shaker, add all of the ingredients with ice and shake well. Strain into the rimmed glass.

Fabien Piccoli, Antica Pesa, Brooklyn


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