The Candy Cane Crush Cocktail, a creamy holiday cocktail with a cool mint kick and a pinch of sea salt, is officially on the Lobster Shop menu starting today for $16.
If you’re a South Sound reader and want to make your own drinks, you can do so now. The Lobster Shop shares recipes from his director of drinks, Amanda Reed. You can see it below. cheers!
material
- 1 1/2 oz aged rum infused with candy cane
- Five Farms Irish Cream 1 oz.
- 1/2 oz Pierre Ferrand Dry Orange Curacao
- 1/2 oz Brucart Chaparral Amaro
- a pinch of sea salt
Garnish: candy cane, mint sprig, grated cinnamon
Method
Mix the ingredients in a mixing container. Add ice. Shake and strain into a bucket glass. Add large ice cubes or regular ice cubes. Garnish.