De Kuyper Creme de Menthe Liqueurs, 50cl

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Crème de menthe typically has a relatively low alcohol content compared to other distilled spirits, with an average of 25 percent alcohol by volume (ABV), or 50 proof. The process of making crème de menthe involves adding mint leaves or extract to a neutral alcohol, which is then filtered, sweetened, and lightly aged before bottling.

The key is to balance the strong mint flavor with other ingredients in a drink, to prevent the final result from being overly sweet or cloying. With proper consideration, crème de menthe can contribute a pleasing and refreshing element to an array of beverages. Neon green and more a syrup than the cream the name suggests – crème de menthe is a favourite in France where it was invented by a pharmacist called Emile Giffard. He worked as a dispensing chemist but he was also a gourmet and was intrigued by the digestive qualities of mint. In 1885 he invented a white mint liqueur. It was so popular with his customers, he turned the chemist into a distillery. He called his digestif Menthe-Pastille and became a wealthy man. The Giffard family continue to make liqueurs to this day… The second ingredient in this drink, crème de menthe is a sweet, mint flavored liqueur that comes in a clear or green color. For a more assertive mint flavor in your springbokkie shot, use green crème de menthe which is infused with the leaves of the mint. Crème de menthe and Amarula really compliment one another in this delicious springbokkie shot of South Africa.The bold, fresh flavor of creme de menthe is both its best attribute and what makes it challenging to work with, according to Deke Dunne, a bartender and the manager at Allegory in Washington, D.C. “A well-made creme de menthe brings a wonderfully distinct cool, herbal flavor to the table that you can use in a lot of fun ways,” he says. He turns to Marie Brizzard when he wants one that’s full-bodied, bold and vibrant and to Tempus Fugit when he’s looking to add a little funkiness to drinks. TIP:for the bright green color, use clear or light Crème de Cacao. The darker version will still be delicious but the color of the drink is more like drab spinach….not so appetizing. Many commercial brands use artificial ingredients in their recipes but the homemade version uses mint leaves. Recipe for crème de menthe

Pour the water and sugar into a saucepan and over a medium heat, stir until the sugar is dissolved. Let the liquid cool to room temperature. After steeping for several days, sugar is added to provide the signature sweetness associated with crème de menthe. It’s key to use it sparingly to prevent the potential for an overpowering or cloying taste in recipes. During the infusion process, the mint leaves or extract are steeped in the alcohol for an extended period, allowing the mint flavor to fully penetrate the liquid. Are there any substitutes? Peppermint Schnapps works in a pinch, but it’s stronger and spicier. Also beware: it’s sold in three different ABV levels: 15% ABV (30 proof), 30% ABV (60 proof), and 50% ABV (100 proof). The 100 proof is much stronger Why we like it Creme de menthe is a liqueur made by adding mint leaves or extract to neutral alcohol, after which it’s filtered, sweetened, lightly aged and bottled. As with many other liquor categories, it was originally used as a digestif, developed in France by Emile Giffard in the late 1800s. Green versions get their hue either from the macerated mint leaves or from natural or artificial coloring agents.On the other hand, the green version derives its vibrant hue from the mint leaves used during production or from added coloring. Crème de menthe is a liqueur with a distinct minty flavor that comes from the infusion of mint or peppermint in grain alcohol. Mint liqueurs are commonly made using peppermint or spearmint, but other varieties of mint, such as apple mint or pineapple mint, can also be used. Each type of mint offers a distinct flavour, allowing for a range of mint liqueurs on the market, from sharply refreshing to softly herbal.

Creme de menthe is very versatile but needs a steady hand and a good-quality brand to use it successfully and not overpower the drink,” says Naren Young, the creative director at Sweet Liberty in Miami. Tempus Fugit is his go-to, its formulation based on a historic recipe and distilled from botanicals, sweetened with cane sugar and reduced with spring water. He also likes Giffard, which is made in France and produced with peppermint essential oils. Young uses white creme de menthe colored in-house with green dye for his Grasshopper 2.0, in which the minty liqueur is shaken with mezcal, creme de cacao, Branca Menta and heavy cream, then garnished with dark chocolate and mint. Because unlike martinis, which are more of a love or hate type of thing, Baileys is just one of those things that everyone seems to LOVE. People go crazy for my Baileys Chocolate Chip Dip and Baileys Chocolate Sheet Cake, and EVERY time I share this Baileys Fudge….same thing. The minty flavor of this liqueur comes from the infusion of grain alcohol with either mint or peppermint leaves or extracts. Crème de menthe ( pronounced [kʁɛm də mɑ̃t], French for "mint cream") is a sweet, mint-flavored alcoholic beverage. It is available commercially in a colorless version (called "white") and a green version (colored by the mint leaves or by added coloring if made from extract instead of leaves). [1] Both varieties have similar flavor and are interchangeable in recipes, except where color is important. It is usually made with Corsican mint or peppermint, which is steeped in grain alcohol for several weeks before it is filtered and sweetened to create the final product. It typically has 25% alcohol by volume. Mint has been celebrated since ancient times for its medicinal properties and its refreshing taste. The Greeks, Romans, and Egyptians were known to have cultivated mint plants, valuing them highly. The transition of mint from a herbal remedy to a staple in the liqueur cabinet was a natural progression, given the long-standing practice of using alcohol to extract and preserve the flavours of herbs and spices.Add the sugar and vodka mix together. At this point you can add green colouring – a couple of drops only, you can always add more if you need to but you can’t take it out! Historically, mint has been reputed to have digestive benefits, and mint liqueurs are often consumed as digestifs after a meal. The soothing properties of mint can aid in digestion, making these liqueurs a pleasant conclusion to dining. Tear the mint leaves to release the oils and put in a covered container with the vodka. Leave it to steep overnight. The history of crème de menthe is uncertain. It may have originated in either the UK or France in the 19th century. It became popular in the US in the early 20th century, particularly during the Prohibition era.

The grasshopper shooter is everything that's great about the original grasshopper in a tasty little party shot. From the traditional Grasshopper to the modern variations, I've tried them all and can confidently say that these recipes are the cream of the crop. Despite its eye-catching hue, both varieties offer the same refreshing mint flavor that has become synonymous with this classic liqueur. You can also add a flavored vodka into the mix. There are many great options to choose from; espresso vodkas, whipped cream, and other dessert vodkas are good choices. Chocolate vodka will double up on the cocoa flavor.

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Creme de menthe has a very sweet flavor with a strong cooling peppermint finish. It’s similar to peppermint schnapps, but schnapps is more medicinal with a strong spicy finish.