The ‘Candy Cane’

Stuart Skelton’s cocktail Australian tenor Stuart Skelton is also a dab hand with the cocktail shaker. ‘I don’t generally drink when I have performances on,’ he says, ‘so cocktail making is associated with holidays, particularly Christmas. I’ve been tinkering with this blend for a while.’

Ingredients

Vodka (or Bacardi)

White Curaçao

Peppermint schnapps

Regular pouring cream

Red- and/or green-coloured sugar (optional)

Lime juice (optional)

Red and green food colouring

Method

1. In a shaker, mix 1.5 measures of vodka or Bacardi, 1 of White Curacao, 1 peppermint schnapps (or a little less, according to taste), and 1.5 or 2 of cream.

2. If using sugar, dip the glass’s rim into lime juice, then into a coloured sugar.

3. Taste mixture. Once you’re happy that it tastes like a chocolate mint, pour into your martini glass. Do not overfill!

4. On the cocktail’s surface close to the edge of the glass, place four to six drops of food colouring, alternating red and green. Drag a cocktail stick around through all drops of food colouring to form small tear drop or heart-shaped swirls.