Ingredients
- 2 Part(s) Vodka
- 1 Part(s) White Creme De Menthe
- .5 Part(s) White Vermouth
Instructions
Shake Ingredients:
- Shake 2 parts vodka, 1 part white creme de menthe, and 0.5 part white vermouth with ice cubes.
Pour into Glass:
- Pour the mixture into a martini glass.
Garnish and Serve:
- Garnish with a mint leaf. Serve immediately and enjoy.
Notes
Estimated Nutrition:
Where it came from
The Minttini itself doesn’t have a storied history or a definitive inventor. It’s more of a modern riff, likely emerging from home bars or inventive bartenders playing with the classic martini template. Given its ingredients, it’s a natural evolution for someone looking to add a refreshing, herbaceous note to a vodka martini without making it overly sweet. It’s a contemporary creation, not a pre-Prohibition classic.
This drink clearly falls into the martini family, specifically the vodka martini sub-genre. Its closest relatives are the classic Vodka Martini and perhaps the Gibson. What separates the Minttini is the assertive presence of white creme de menthe, shifting the flavor profile from purely savory or spirit-forward to distinctly fresh and aromatic. It’s a simple, direct modification that changes the whole character.
You’d typically find a Minttini at a lounge bar or a cocktail spot that offers a wide range of modern and classic drinks. It’s also a straightforward build for a home bartender looking to impress guests with something a little different than the usual suspects. It’s a good choice for a pre-dinner drink or a sophisticated nightcap, especially if you’re looking for something cool and palate-cleansing.
What it tastes like
On the first sip, the Minttini presents with a clean, crisp vodka bite, quickly followed by a rush of cool, peppy mint from the creme de menthe. The white vermouth provides a subtle, herbaceous backbone, smoothing out the edges without adding sweetness. The finish is dry and refreshing, leaving a lingering, cool mint sensation that cleanses the palate. It’s a surprisingly balanced drink for its simple ingredient list.
Assuming a standard 1.5 oz pour for “1 part,” this drink would contain 3 oz vodka (40% ABV), 1.5 oz white creme de menthe (typically 25% ABV), and 0.75 oz white vermouth (typically 18% ABV). This totals 5.25 oz liquid. The alcohol content would be roughly 1.71 oz of pure alcohol, giving an ABV of about 32.5%. This puts it significantly stronger than a typical beer and on par with, or slightly stronger than, many classic stirred cocktails. Treat it with respect.
The technique
To build a Minttini, combine your vodka, white creme de menthe, and white vermouth in a shaker with plenty of ice. Give it a good, hard shake until the shaker is frosty cold to the touch. This ensures proper chilling and a touch of dilution. Strain the mixture directly into a chilled martini glass. A single mint leaf as a garnish adds an aromatic touch and visual appeal. Serve it immediately to maintain its crisp temperature.
The most crucial technique for a Minttini, and any shaken martini style drink, is the shake itself. You need to shake it hard and long enough to achieve maximum chill and proper dilution. A weak, short shake results in a lukewarm, “hot” drink that tastes overly alcoholic and lacks the refreshing crispness it should have. The ice should break down a bit, adding just enough water to open up the flavors without watering it down.
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Ingredient Spotlight
The bottles that make or break this drink.
Vodka
- Use
- Any good quality, neutral vodka works well here. Absolut, Smirnoff, Tito’s, or Grey Goose are all solid choices. The mint and vermouth will add character, so you don’t need a super complex base spirit.
- Skip
- Heavily flavored vodkas or cheap, harsh spirits. They will clash with the mint and make the drink unbalanced or unpleasant. Don’t waste good creme de menthe on bad vodka.
- Why
- Vodka provides the clean, neutral spirit base that allows the mint and vermouth to shine. It offers the alcoholic backbone without introducing competing botanical notes found in gin.
White Creme De Menthe
- Use
- Look for a clear, white creme de menthe from brands like Bols, Marie Brizard, or Giffard. The “white” is key to maintaining the drink’s appearance.
- Skip
- Green creme de menthe, unless you want a vibrant green drink. Peppermint schnapps is also a no-go; it’s often too sweet and lacks the specific herbal depth of creme de menthe.
- Why
- This is the defining ingredient that gives the Minttini its signature cool, refreshing mint flavor and aroma. Without it, you just have a very dry vodka martini.
Three Variations
Three real ways bartenders riff on this drink. Same idea, three different jackets.
Dirty Minttini
- A savory twist.
- Add a dash of olive brine to the shaker for a salty, umami counterpoint to the mint. Garnish with a mint leaf and an olive.
Gin Minttini
- Botanical and fresh.
- Swap the vodka for a London Dry gin to introduce a more complex, juniper-forward backbone that complements the mint beautifully.
Sweet Minttini
- For the sweet tooth.
- Increase the white creme de menthe slightly or add a small amount of simple syrup to make the drink sweeter and more dessert-like.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Try a light-bodied gin for a more botanical profile, or even a white rum for a slightly sweeter, cane-based spirit. The taste will shift.
A few drops of peppermint extract with a touch of simple syrup can mimic the flavor, but the texture and complexity will be different. Green creme de menthe works if you don’t mind the color.
A dry sake can offer a similar dry, vinous quality, though it will lack the specific herbal notes of vermouth. A tiny splash of dry white wine is a last resort.
A coupe glass or even a small rocks glass without ice will work. The goal is to present a chilled, undiluted cocktail.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Minttini?
A Minttini contains vodka, white creme de menthe, and white vermouth, typically garnished with a mint leaf.
Is a Minttini sweet?
No, the Minttini is generally a dry, spirit-forward cocktail. The creme de menthe provides mint flavor without making it overly sweet.
What kind of vodka should I use for a Minttini?
Any good quality, neutral vodka works best. Brands like Absolut, Smirnoff, or Tito’s are solid choices.
Why is it called a Minttini?
It’s a playful portmanteau of “mint” and “martini” because it’s a mint-flavored variation of a classic martini.
Should I shake or stir a Minttini?
This recipe calls for shaking to properly chill and dilute the ingredients, especially with the creme de menthe.
What’s the difference between white and green creme de menthe?
The primary difference is color. White creme de menthe is clear, while green creme de menthe is colored green, but both share a similar mint flavor profile.
Can I make a Minttini ahead of time?
It’s best made fresh. Pre-mixing will lose its chill and freshness. However, you can pre-measure ingredients to speed up assembly.
What food pairs well with a Minttini?
Its refreshing, clean profile makes it good with light appetizers, seafood, or as a palate cleanser before a meal.
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