Minty Drinks to Make with Crème de Menthe

Using crème de menthe as a key ingredient, bartenders in bars across the United States create updated versions of sweet and creamy after-dinner cocktails, such as the Grasshopper and the Stinger. Acquaint yourself with this sweet, minty liqueur at home for a potent post-dinner beverage. Reclaim a bottle of crème de menthe you have been ignoring, buy a new, high-quality bottle from a liquor store, or use a bottle you were given by attempting to make some delectable, possibly green and festive digestifs.

You can always add a drop of natural food coloring to good bottles of crème de menthe, which can be green or clear (also called white). For the traditional New Orleans grasshopper cocktail and the frozen grasshopper, we suggest Tempus Fugit Crème de Menthe, which is distilled from botanicals. For these crème de menthe cocktails, mixologists use anything from Aquavit to Genever and Pisco to vodka and Champagne to balance the mint liqueur.

These are a few recipes from Food & Wine for well-balanced, cool, minty crème de menthe drinks that you can make at home.

One of those pre-prohibition cocktails that has made an exciting modern resurgence is the Grasshopper, which was created in New Orleans during the Roaring Twenties. Its distinctive green hue looks fantastic on Instagram, but it is also incredibly delicious. Créme de menthe and crème de cacao are two examples of the specialty ingredients you will need to make a proper Grasshopper. It is crucial to choose superior versions of both.

Martini of San Moritz

To transport to Switzerland, just mix crème de menthe with Champagne and black currant vodka, chill with ice, and top with pomegranate seeds. This will take only a few minutes.

The bracing aquavit in this frozen cocktail balances the cooling crème de menthe in a potent drink with a fruity banana liquor and a bite of caraway.

A Key That Is Less

Making this genever cocktail with Tempus Fugit crème de menthe, which is a bit richer than other brands and creates a lusher drink, is what mixologist and hospitality expert Nick Detrich suggests.