Kiva Cloud Nine Holiday Cocktail

Gabriel Cothes, lead bartender at Salt House in San Francisco loves to serve a lush, rich, peppermint-infused cocktail around the holidays, but sometimes it’s nice to take a break from alcohol. Here’s Gabriel’s Kiva-infused holiday treat! Easy to make, even easier to enjoy. 


  • 1oz Kiva peppermint bark infused Cappelletti
  • 1 oz Versin Non-Alcoholic Aperitivo
  • .25oz Reese Maraschino Syrup
  • .75 oz fresh orange juice
  • .25-.50 fresh lemon juice
  • Fee Brothers Bitters, Non-Alcohol Old Fashion Aromatic
  • Egg white from one egg
  • Shaved Kiva dark chocolate and orange rind on top

Cappelletti Infusion:

2 squares of peppermint bark (10mg dose) grated (with micro plane) into 4 oz of Cappelletti. Let the infusion steep in a covered jar for approximately 48 hours.  After the mixture has macerated strain out shaved bark with a china cap style strainer and bottle.

Natasha Swords

Managing Editor

Natasha Swords has been a magazine publisher, editor and writer in the alcohol industry for over twenty years. Throughout her career, she has launched and published numerous magazine titles, and written thousands of articles read nationally and internationally. She is currently the publisher of CannEpoch Magazine, launched in February 2018.

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