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Crème de menthe is a liqueur made with mint leaves or extract. It is a key ingredient in the Grasshopper, a cocktail that originated in New Orleans in the 1920s and has recently made a comeback. Crème de menthe is available in green or white (clear) varieties, with the green colour coming from macerated mint leaves or food colouring.
| Characteristics | Values |
|---|---|
| Type | Liqueur |
| Flavour | Mint |
| ABV | 15-25% |
| Colour | Green or white (clear) |
| Ingredients | Mint leaves or extract, neutral alcohol |
| Process | Maceration, filtration, sweetening, light ageing, bottling |
| Cocktails | Grasshopper, Stinger, Word Up, Jaded Herbalist, Last Word |
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What You'll Learn
Crème de menthe is a liqueur made with mint leaves or extract
Crème de menthe is a versatile liqueur that can be used in a variety of cocktails. It is often associated with the Grasshopper, a pre-prohibition cocktail that has made a modern-day comeback due to its delicious taste and visually appealing green colour. To make a proper Grasshopper, high-quality crème de menthe and crème de cacao are combined, often with other ingredients such as Champagne and black currant vodka. Crème de menthe can also be used in place of herbal green Chartreuse in cocktails like the Last Word and Word Up.
The liqueur is known for its refreshing mint flavour and is commonly used in after-dinner drinks. Its versatility extends to being enjoyed neat, on crushed ice, or as a creative ingredient in cocktails. Crème de menthe has a long history, originally developed in France by Emile Giffard in the late 1800s as a digestif. It has since become a staple behind bars and in home bars, often associated with St. Patrick's Day due to its green colour.
The mint used in crème de menthe is typically spearmint, which is native to Western Asia and Southeastern Europe. Spearmint is an aromatic plant that can grow up to a meter in height, offering a refreshing smell and a range of health and wellness benefits. In cocktails, spearmint adds a unique freshness and colour, enhancing the overall drinking experience. Crème de menthe is typically bottled at 15-25% ABV, contributing to its popularity as a base or complementary ingredient in cocktails.
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It's available in green or clear (white) varieties
Crème de menthe is a liqueur made by adding mint leaves or extract to neutral alcohol. It is then filtered, sweetened, lightly aged, and bottled. The liqueur is available in green or clear (white) varieties. The green versions get their colour from macerated mint leaves or from natural or artificial colouring agents. The clear variety is also referred to as white crème de menthe and is often used as a base to which a drop of natural food colouring can be added.
The green variety of crème de menthe is commonly associated with St. Patrick's Day and is known for its vibrant, toxic green colour. It is an essential ingredient in many cocktails, such as the Grasshopper, a sweet and creamy after-dinner cocktail that originated in New Orleans in the 1920s. The Grasshopper combines crème de menthe with crème de cacao and other ingredients, resulting in a signature green colour that has made it popular on Instagram.
The white or clear variety of crème de menthe is also used in cocktails. Bartenders may use it to create aesthetically pleasing variations of drinks such as the Ramos Gin Fizz, which is described as "lighter than a Grasshopper and fresher than a Ramos". This version of the cocktail highlights the versatility of crème de menthe, showcasing its ability to pair well with various spirits and ingredients.
The liqueur is also enjoyed on its own, providing a refreshing experience. Its minty flavour and aroma are attributed to the use of spearmint, a plant native to Western Asia and Southeastern Europe. The spearmint provides a refreshing smell and taste, along with potential health and wellness benefits associated with herbal medicine.
Whether green or clear, crème de menthe offers a versatile and unique flavour profile that can enhance a wide range of cocktails and drinking experiences. It has evolved beyond its dusty bottle image to become a key ingredient in crafting innovative and aesthetically appealing beverages.
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It's a key ingredient in a cocktail called the Grasshopper
Crème de menthe is a liqueur made from mint leaves or extract added to neutral alcohol. It is then filtered, sweetened, lightly aged, and bottled. The green variety gets its colour from macerated mint leaves or from natural or artificial colouring agents. Crème de menthe is a key ingredient in a cocktail called the Grasshopper, which was born in New Orleans in the 1920s. The Grasshopper is a frozen cocktail that combines crème de menthe with crème de cacao and blackcurrant vodka, chilled with ice and garnished with pomegranate seeds. The cocktail has a signature green colour and is known for its refreshing minty taste.
The Grasshopper has seen a modern-day comeback, in part due to its delicious taste and also because of its Instagram-worthy appearance. It is described as an "airy, minty green chocolate delight with notes of citrus". The cocktail is considered versatile, and variations of the recipe include adding mezcal, absinthe, and heavy cream to the mix. The Grasshopper 2.0, for example, is made by shaking mint liqueur with mezcal, crème de cacao, and crème de menthe.
Crème de menthe is also used in other cocktails such as the traditional Bulgarian Cloud, where it is combined with Mastika, and the Word Up, a variation of the Last Word, where it stands in for green Chartreuse. The liqueur is also used in the Jaded Herbalist cocktail, which mixes it with cinnamon- and ginger-forward Becherovka and the bitter herbaceousness of Braulio.
Crème de menthe has a long history, originally used as a digestif and developed in France by Emile Giffard in the late 1800s. It is still popular today, with many crafted varieties on the market. It is known for its versatility and ability to marry well with other spirits. The liqueur is also available in a clear or white variety, which can be coloured with natural food colouring if desired.
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It's also used in a cocktail called the Stinger
The Stinger is a duo cocktail made by adding crème de menthe to brandy, though recipes vary. The cocktail's origins can be traced back to the United States in the 1890s, and it remained popular in America until the 1970s. It was considered a drink for the upper class and was widely mentioned in American motion pictures and novels.
The Stinger may have been derived from The Judge, a cocktail made with brandy, crème de menthe, and simple syrup found in William Schmidt's 1892 cocktail book The Flowing Bowl. It quickly became popular in New York City and was known as a "society" drink. The exact origins of the Stinger are unclear, but it appeared in print at least as far back as 1914, when Jacques Straub included it in his book, "Drinks." In the book "Imbibe!," drinks historian David Wondrich reports that the Stinger is most famously associated with Reginald Vanderbilt.
The classic Stinger recipe uses three parts brandy and one part white crème de menthe, though some recipes call for equal parts of each. The cocktail is typically served in a rocks glass over crushed ice. However, some sources recommend serving it in a cocktail glass if served straight.
Variations of the Stinger include the amaretto stinger, which uses a 3-to-1 ratio of amaretto to white crème de menthe, and the Irish stinger, which uses equal parts Irish cream liqueur and white crème de menthe. The Mexican stinger substitutes tequila for brandy, while the vodka stinger, also known as a white spider, uses vodka instead. The white way cocktail, which celebrates Broadway theatre, replaces brandy with gin. It's important to note that while the stinger sour includes bourbon and peppermint schnapps, it is not technically a stinger as it omits the crème de menthe.
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It's sometimes added to champagne and blackcurrant vodka
Crème de menthe is a liqueur made from mint leaves or flavouring. It is often used in cocktails, including the Grasshopper, which is made by combining crème de menthe with champagne and blackcurrant vodka, chilling the mixture with ice, and garnishing it with pomegranate seeds. This cocktail originated in New Orleans in the 1920s and has made a modern-day comeback due to its delicious taste and Instagram-worthy green colour.
Crème de menthe is also used in other cocktails, such as the Stinger, the Cloud (in Bulgarian - Облак), and the Ramos Gin Fizz. It is known for its refreshing minty flavour and is commonly associated with St. Patrick's Day due to its green colour. The liqueur is available in both green and white (clear) varieties, with the green colour coming from macerated mint leaves or natural/artificial colouring agents.
When used in cocktails, crème de menthe adds a unique minty flavour that pairs well with various spirits. Naren Young, the creative director at Sweet Liberty in Miami, describes it as a "very versatile" liqueur that can "marry well with any spirit" when used successfully. However, he also cautions that it can easily overpower a drink if not used with a steady hand and a good-quality brand.
The versatility of crème de menthe extends beyond cocktails, as it can also be enjoyed on its own or as a digestif. Its sweetness and refreshing mint flavour make it a popular drink in Bulgaria during the summertime. Russian composer Sergei Rachmaninoff, a teetotaler, was known to drink a glass of crème de menthe before performing to steady his nerves.
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Frequently asked questions
There are many alcoholic beverages made with green crème de menthe, including the Grasshopper, the Stinger, the Ramos Gin Fizz, and the Cloud.
A Grasshopper is made with crème de menthe, crème de cacao, and cream.
Crème de menthe is a liqueur made by adding mint leaves or extract to neutral alcohol. It is then filtered, sweetened, lightly aged, and bottled.
Crème de menthe is a sweet, mint liqueur.
