To make easy homemade candy cane vodka, combine one 750 ml bottle of plain 80-proof vodka with 12–15 broken peppermint candy canes in a clean sealable glass jar. Shake the jar, let it stand at room temperature for 3–8 hours while shaking occasionally, then strain and chill before serving. No added sugar or simple syrup is needed because the candy canes provide all the sweetness.
The finished vodka is sweet, strongly peppermint-flavored, and beautifully tinted pink or red. Serve it chilled as a festive shot, stir it into hot chocolate, use it in a white Russian-style drink, or shake it into a refreshing peppermint martini for a holiday cocktail everyone will remember.
Jump to RecipeWhy You’ll Love This Recipe
This candy cane vodka is one of the easiest homemade holiday infusions you can prepare. It requires just two main ingredients, no saucepan, no candy thermometer, and no cooking at all.
Peppermint candy dissolves surprisingly quickly in vodka, creating a smooth, sweet drink with a bright mint finish. The color usually ranges from soft blush pink to a more vivid red, depending on the candy brand and how long the infusion rests.
It is also wonderfully versatile. Pour it into tiny chilled glasses for a party shot, add a splash to cocoa, or use it as the peppermint element in a winter cocktail.
For another homemade treat that makes a lovely edible gift, try our homemade Almond Roca alongside this festive bottle.
Ingredients You’ll Need
The ingredient list is short, but choosing the right items makes a difference in the final flavor. Here is everything required for one 750 ml batch.
- 750 ml plain vodka: Choose an inexpensive but smooth unflavored vodka. Vodka with a neutral profile lets the peppermint taste remain clear without adding competing fruit, vanilla, or spice notes.
- 12–15 regular peppermint candy canes: This is approximately 90–120 g of candy, depending on the brand and size. Break the candy into small pieces so it dissolves more quickly.
- Optional extra candy: Keep a few candy canes or some crushed peppermint candy nearby if you want to rim serving glasses.
A wide-mouth quart jar is easier to use than the original vodka bottle because the candy pieces can be added without a struggle. You will also need a fine-mesh strainer, and a coffee filter is helpful if you prefer an especially clear finished drink.
If you enjoy preparing homemade pantry staples, our everything bagel seasoning is another quick recipe worth keeping on hand.
How to Make It Step-by-Step
Step 1: Unwrap the candy canes and break them into small pieces over a cutting board or clean bowl. Smaller pieces expose more surface area to the vodka, which helps the peppermint candy dissolve faster and more evenly.
Step 2: Place the broken candy pieces into a clean, sealable glass jar. A wide-mouth quart jar works particularly well because it gives you room to add the candy and pour in the vodka without spilling.
Step 3: Pour the entire 750 ml bottle of plain vodka into the jar. Seal the lid firmly, then shake the jar well for several seconds so the candy pieces are coated and the dissolving process begins right away.
Step 4: Leave the sealed jar at room temperature for 3–8 hours. Shake it every 30–60 minutes initially, checking the bottom and sides of the jar as the candy softens and disappears into the vodka.
Step 5: Continue the infusion until the candy has dissolved and the vodka is evenly colored. If you want a stronger color and more pronounced peppermint taste, you can refrigerate the jar or let it sit overnight, for up to 24 hours.
Step 6: Pour the infused vodka through a fine-mesh strainer into a clean bowl or measuring jug. This catches any larger candy particles, while a second pass through a coffee filter removes fine specks and some cloudiness.
Step 7: Transfer the strained vodka to a clean bottle or jar and seal it tightly. Chill it in the refrigerator or freezer before serving, then pour it into small glasses or use it in your favorite holiday drink.
How to Get the Best Peppermint Flavor
Use regular peppermint candy canes rather than fruit-flavored or heavily decorated varieties. Classic red-and-white peppermint candy gives the cleanest mint flavor and the most recognizable candy cane appearance.
Do not add simple syrup at the beginning. The candy supplies both sweetness and peppermint flavor, so extra sugar can make the drink heavy and mask the crisp mint character.
Plain vodka is the best base for this recipe. It does not need to be expensive, but a smooth, unflavored bottle will taste better than a harsh spirit or one already flavored with vanilla, citrus, or berries.
For a festive meal pairing, a fluffy homemade buttermilk bread can balance the intense sweetness of a candy-inspired dessert table.
Straining, Chilling, and Serving
Straining is important because dissolved candy can leave behind tiny particles or a slightly cloudy appearance. A fine-mesh strainer is sufficient for a casual batch, while a coffee filter produces a cleaner-looking vodka for gifting or cocktails.
Chill the vodka thoroughly before serving. The cold temperature softens the alcohol sensation and makes the peppermint taste feel brighter and smoother.
- Simple shot: Pour the cold vodka into small chilled glasses and serve immediately.
- Peppermint hot chocolate: Add a modest splash to a mug of hot chocolate and stir well.
- White Russian-style drink: Combine the candy cane vodka with coffee liqueur and cream over ice.
- Peppermint martini: Shake the chilled vodka with a suitable creamy or chocolate cocktail ingredient, then strain into a cold martini glass.
- Rimmed glass: Dip the rim lightly in water, then press it into crushed peppermint candy just before pouring.
For a sweet-and-savory spread, serve the vodka after dinner with a small bite of caramelized French onion dip and crisp crackers.
Storage and Make-Ahead Advice
Once strained and bottled, keep the candy cane vodka sealed in the refrigerator or freezer. The combination of high alcohol and high sugar helps it keep well when stored properly.
The infusion can be prepared a few hours before serving, or it can rest overnight for a stronger color and flavor. Although the candy usually dissolves in 3–8 hours, avoid leaving it at room temperature longer than 24 hours before straining and chilling.
Always inspect the vodka before using it. Discard the batch if it develops an unusual odor, flavor, or appearance.
Common Questions About Candy Cane Vodka
Can I use a 1-liter bottle of vodka? Yes. Use approximately 16–20 candy canes to maintain a similar sweetness and peppermint intensity for a 1-liter bottle.
Why is my vodka cloudy? Fine candy particles can create cloudiness, especially if the pieces dissolve unevenly. Strain the vodka through a coffee filter after using a fine-mesh strainer for a clearer result.
Can I leave the candy canes whole? You can, but breaking them first is strongly recommended. Small pieces dissolve faster and make it easier to control the infusion.
Does this recipe need extra sugar? No. Regular candy canes already contain enough sugar to sweeten the vodka, so additional syrup is normally unnecessary.
For a brunch spread before the evening cocktails, our easy cheesy omelet offers a comforting savory option that contrasts nicely with peppermint-forward sweets.
Easy Homemade Candy Cane Vodka
Ingredients
Method
- Unwrap 12–15 candy canes and break them into small pieces. Place the pieces in a clean, sealable wide-mouth glass jar.
- Pour the 750 ml of plain vodka into the jar, seal it tightly, and shake well to coat the candy.
- Leave the jar at room temperature for 3–8 hours, shaking every 30–60 minutes initially, until the candy has dissolved and the vodka is evenly colored.
- Strain the infused vodka through a fine-mesh strainer. For a clearer drink, strain it a second time through a coffee filter.
- Transfer the candy cane vodka to a clean bottle or jar and chill it in the refrigerator or freezer before serving.
Notes
Final Thoughts
Homemade candy cane vodka is a simple, colorful project that turns a bottle of plain vodka into a festive holiday drink. With 12–15 broken peppermint candy canes, a few hours of patience, and careful straining, you get a sweet peppermint infusion with no cooking and no added syrup.
Make it ahead, chill it well, and serve it in small portions or mix it into seasonal cocktails. A ribbon around the bottle and a few crushed candy canes on the glass rim make this easy recipe feel right at home on a holiday bar cart or gift table.