The Cascade Room's Candy Cane Fizz

A candy cane cocktail for Christmas Eve

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Throughout December, The Cascade Room has offered plenty of appropriately boozy wintry drinks, perfect for raising a glass to the festive season. This year, Cascade's general manager, Justin Taylor, created the Candy Cane Fizz, which is a twist on the Ramos Fizz that opts for cachaça (a distilled spirit made from fermented sugarcane juice) instead of the standard gin, adding a lovely sweetness to the drink and complements the mint liqueur.

Garnish with a candy cane and cheers Santa if you happen to catch him headed down your chimney tonight.

Candy Cane Fizz cocktail

1 ounce cachaça
1 ounce Giffard Menthe-Pastille
2 ounces heavy cream
1 egg white
2 ounces soda water
crushed candy canes, for garnish

Add cachaça, menthe-pastille, cream and egg white to a cocktail shaker (no ice) and shake briskly until a nice, thick foam develops (approximately 1 minute). 

Next, add ice to the shaker and shake again for another minute.

Then, pour one ounce of soda water into a glass (a highball glass works well), and add the liquid from the shaker. Slowly add more soda to fill up the glass, add enough so that there is a bit of foam peeking over the top of the glass.

Sprinkle with candy cane dust. Cheers!

1 cocktail
Prep Time:
5 minutes