Christmas Candy Cane Bourbon Nog

With all the holiday baking going on around here lately I've been neglecting my holiday cocktail brainstorming. But now that all my cakes and cookies and gingerbread creations are done I set my mind to creating something special for holiday guests.

In past years I've been guilty of just pouring a bit of whiskey into a glass full of store bought egg nog and I still quite like that. So this is just a fancier, kicked up version of a classic combo.

Adding some white chocolate liqueur isn't absolutely necessary but certainly adds to the deliciousness and bourbon helps cut through some of the sweetness.

And if you've never stirred your cocktail with a candy cane before I can tell you that you don't know what you've been missing. I didn't want the drink to get overly minty but it doesn't at all. The candy cane adds just a pleasant hint of it. And even though the red color bleeds into the drink, giving it such a festive look, it actually takes quite a while for the entire thing to melt so it won't get too sweet. All I can say is that if your guests aren't impressed with this drink then give them back their coats and send them home so you can drink it all by yourself. Cheers!

by Hungry Couple

Prep Time: 10 Minutes

6076311

Ingredients (1 Cocktail)

• 1 1/2 oz. Bourbon
• 1 1/2 oz. White chocolate liqueur
• 4 oz. Egg nog
• 1 oz. White chocolate 2 Candy canes

Instructions

Place one candy cane in a plastic bag and crush it with a rolling pin or a soup can.

Melt the white chocolate in a small bowl in the microwave for 30 - 40 seconds and run the edge of a cocktail glass through it.

Place the crushed candy in a shallow dish and run the chocolate rimmed edge of the glass through it.

Place the glass upside down (to keep the candy from sliding down until it has set) in the freezer for about 10 minutes.

Add the bourbon, white chocolate liqueur and egg nog to a cocktail shaker. Fill with ice, shake well and pour into the prepared glass.

Add the remaining candy cane to be used as a stirrer.

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