The Coney Island Baby is a short, intense drink that tastes of peppermint and chocolate – perfect to finish a meal or as a quick refresher on hot days. The combination of peppermint schnapps and dark crème de cacao creates a creamy sweetness that is gently lifted by the soda water. A classic that is rarely mixed but always surprises.
And this is what you need for the Coney Island Baby
4 cl peppermint schnapps (at least 40 % vol.)
2 cl dark crème de cacao (at least 20 % vol.)
crushed ice (approx. 1 cup)
6–8 cl soda water (chilled)
The key to success
The trick lies in the crushed ice: it must not be too fine, otherwise it will melt too quickly and dilute the drink. Ice that is coarse, like coarse sand, is ideal – this keeps the cocktail cold without diluting it. Add the soda water only at the very end so that the fizz doesn’t dissipate. If you prefer it creamier, you can mix in 1 cl of cream or coconut milk to the spirits before shaking.
Variations
- Coney Island Baby Float — Instead of soda water, add 3 cl of vanilla ice cream to the tumbler and strain the shaken mixture over it. Garnish with a splash of chocolate syrup.
- Herbal Coney — Add 1 cl of green Chartreuse in place of 1 cl of soda water. This creates an herbal, slightly bitter note.
Frequently asked questions
Can I use light crème de cacao?
Yes, but the drink then loses its deep chocolatey character. Dark crème de cacao has more caramel and vanilla notes, which harmonise better with the mint.
Why is the drink served with crushed ice?
Crushed ice cools faster and more evenly than cubes, without overly diluting the drink. It also gives the Coney Island Baby a pleasant, almost granita-like texture.
Can I prepare the drink without soda water?
Yes, but it will then be significantly sweeter and heavier. The soda water brings freshness and lightness to the mix.
