One shot cognac

One shot sweet vermouth

½ shot Benedictine

2 dashes Peychaud's bitters

1 dash Angostura bitters

Stir in ice until chilled, pour over a large ice cube and serve with an orange rind

• 30 crushed peppermint hard candies, divided

• 1 ½ pounds milk chocolate candy, coarsely chopped

• 1 ½ pounds white chocolate, chopped

• 1 teaspoon oil-based peppermint flavoring, or to taste

Directions

1. Gather all ingredients.

2. Spread 1/3 of the peppermint candy over a 9x13-inch baking pan lined with wax paper.

3. Melt the milk chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching, just until melted.

4. Pour the melted chocolate over peppermint candy in the prepared pan. Sprinkle another 1/3 of the candy on top of the milk chocolate. Refrigerate until the chocolate hardens, about 30 minutes.

5. Melt the white chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Stir in the oil-based peppermint flavoring.

6. Pour the white chocolate over the milk chocolate, then spread the remaining 1/3 peppermint candy on top. Refrigerate until the white chocolate hardens, about 30 minutes.

7. Cut or break into pieces to serve.

1 bag white chocolate chips

Cinnamon bears

Melt chocolate together, stir

Dip bears in chocolate, cool