National Crème de Menthe Day is observed annually on September 15th.
We often have pharmacists and scientists to thank for many of the liqueurs we enjoy today. That’s because many of them began as tonics and cure-alls. Crème de menthe falls into this category as well. French pharmacist, Emile Giffard, studied the cooling and digestive properties of mint. His research led him to a recipe for Crème de menthe.
Crème de menthe (Mint cream) is sweet and is primarily derived from Corsican mint. It is available commercially in a colorless (called “White”) and a Green version. The green Crème de menthe obtains its color either from the Mint leaves or (when an extract is used) from the addition of coloring. Both varieties have similar flavors and are interchangeable in recipes, except where the color is important.
The traditional formula involves steeping dried Peppermint or Corsican mint leaves in Grain alcohol for several weeks (creating a naturally green color), followed by filtration and the addition of Sugar.
Crème de menthe is used as an ingredient in several cocktails, such as the Grasshopper and the Stinger. Because of mint’s digestive qualities, Crème de menthe served is often as an after-dinner drink. Also popular in the kitchen, it is used in many recipes as a flavoring. To make a chilly adult Milk shake mix Crème de menthe with Ice cream. Chopped pecans or Shaved chocolate can be added as a garnish.