Step 1

Unwrap 2 regular-size candy canes and place in a plastic zip-top bag. Using a rolling pin or flat side of a meat tenderizer, crush the candy canes into fine pieces (about 1/4 cup). Place on a flat plate and spread into an even layer.

Step 2

Finely chop 1 ounce white chocolate and place in a small microwave-safe bowl. Microwave in 20-second intervals, stirring in between each, until melted and smooth, 40 seconds to 1 minute total. Scrape onto a flat plate that’s wider than a martini glass.

Step 3

Invert a 6-ounce or larger martini or stemmed cocktail glass into the white chocolate, turning it as needed, to coat the rim. Dip the glass, still inverted, into the crushed candy canes, turning it as needed, to coat the rim. Place the glass in the refrigerator or freezer to chill for at least 5 minutes.

Step 4

Place 1 tablespoon of the remaining crushed candy canes, 1 1/2 ounces white crème de cacao, 1 1/2 ounces cold heavy cream, 1 1/4 ounces peppermint vodka, 1 1/4 ounces vodka, 1/4 teaspoon vanilla extract, and 1/4 teaspoon peppermint extract in a cocktail shaker. Add enough ice to fill the shaker halfway. Seal the shaker and shake vigorously until the outside of the shaker is frosty, 30 seconds.

Step 5

Pour through a fine-mesh strainer into the chilled glass.