This festively fizzy cocktail was created by Justin Taylor of The Cascade Room.
The Giffard Menthe-Pastille, which is similar to a white crème de menthe, is available at Legacy Liquor and other select private retailers.
• 1 oz (30 mL) cachaça
• 1 oz (30 mL) Giffard Menthe-Pastille
• 2 oz (60 mL) heavy cream
• 1 egg white
• 2 oz (60 mL) soda water or as needed
• ¼ bar spoon (2 mL) crushed candy canes
Place cachaça, menthe-pastille, cream and egg white in a cocktail shaker without ice and shake vigorously until you build up a rich, thick, sturdy foam, about a minute. (This is called a dry shake.) To make it even frothier, remove the coil from a Hawthorne strainer and add it to the shaker; it will act as a sort of egg beater.
Add some ice to the shaker and shake again, vigorously, for another minute if you can.
Place about an ounce of soda water in the bottom of a Collins or highball glass, then add the contents of the shaker. Carefully add a bit more soda, until you have a crown of foam peeking above the lip of the glass. Sprinkle candy cane dust on top. Serves 1.
—by Justin Taylor, The Cascade Room, Vancouver.