Crème de Menthe

So what is this stuff, really. It’s a sweet liqueur, usually green, sometimes clear. It’s made by steeping mint leaves, often Corsican mint, in alcohol, then sweetening it up. Think of it as mint extract that went to a party and brought its own sugar. It tastes like a strong, sweet peppermint, sometimes with a little spearmint kick too. It’s not a spirit on its own, like gin or rum. It’s a modifier, meant to add a specific flavor and sweetness. And no, it’s not just mouthwash in a fancy bottle, though a quick sniff might fool you. It’s got more body and a lot more sugar than that. It’s meant for mixing, not swishing.

• Peppermint Schnapps: Drier, often stronger alcohol taste, less sweet. Good if you want mint without the syrupy feel.
• Mint Liqueur (non-creme): Often less sweet and less viscous than creme de menthe, but still gives you that mint hit.
• Fresh Mint Syrup: If you’ve got time, muddle fresh mint with sugar and water. It’s a lighter, natural mint flavor, but a different texture.
• Mint Extract (with simple syrup): A tiny drop of extract goes a long way. Add simple syrup to balance the sweetness. Be careful, it’s potent.

• Bols Green Creme de Menthe: Classic, dependable, good balance of mint and sweetness.
• Marie Brizard Green Creme de Menthe: Often a bit brighter, more herbal mint notes.
• Tempus Fugit Creme de Menthe: More natural, less artificial taste, often a bit drier.
• DeKuyper Green Creme de Menthe: The workhorse, very sweet, strong peppermint punch.
• Giffard Menthe Pastille: Clear, very intense mint, often a bit drier and more elegant.

• Always chill your Creme De Menthe. It tastes better cold, especially in a dessert drink. Keep it in the fridge.
• When mixing, a hard shake with plenty of ice is key. You want that frosty texture, not just a cool drink.
• Remember it’s sweet. If you’re swapping it into a recipe, cut back on other sugars or syrups.
• Don’t be afraid of the clear stuff. Menthe Pastille gives you all the mint without the green color if you’re going for a specific look.
• Use a jigger, not free-pouring. This stuff can overpower a drink fast if you’re heavy-handed.