Ingredients
- 2 ounces Cocoa Butter–Infused
- ¼ ounce Giffard white
- ¼ ounce Giffard Vanille de Madagascar
- 1 teaspoon Giffard Menthe-Pastille
- 1 drop Solution
- Garnish: 1 small candy cane
Method
Stir all the ingredients over ice, then strain into an Old-Fashioned glass over 1 large ice cube. Garnish with the candy cane.