On the fourth day of Christmas cocktail competition, our Hotel St. Vincent krewe whipped up for us… a low ABV stunner inspired by the Polar Express’ conductors hot chocolate scene. Reminiscent flavors of childhood in a glass. 🎄

Conductor’s Christmas Special
x Kevin Londono for Hotel St. Vincent
Makes one cocktail
• 1 oz Selva Rey Chocolate rum
• .5 oz Tempus Fugit creme de cacao
• 1.5 oz Rich Abuelitas Hot Chocolate
• 4 dashes El Guapo® Spiced Cocoa Bitters
• Candy Cane cream (recipe below 👇🏼)
• Ghirardelli peppermint bark & fresh cracked peppermint sticks, for garnish

In a shaker filled with ice, add all ingredients except Candy Cane Cream. Shake until well chilled & strain into a coupe or martini glass. Top with fresh Candy Cane Cream before garnishing with a triangle of Ghirardelli peppermint bark & freshly crushed candy cane bits. Serve immediately 💫

Candy Cane Cream
• 3 oz Heavy whipping cream
• 1.5 oz El Guapo®️ Candy Cane Syrup

In a small bowl, whisk together ingredients with an electric or hand mixer until soft peaks form. Use immediately.