Tastings: Make your cocktail minty green in March
By Lisa Ramirez
March 09, 2008 There was a time when crème de menthe
enjoyed center stage at all the swankest cocktail parties and supper clubs. Over the years, though, it's been eclipsed
by a parade of trendier spirits and concoctions.
And that's a shame.
St.
Patrick's Day provides the perfect opportunity to reach to the back of the liquor cabinet and rediscover this minty pleasure.
Its fresh and bright flavors pair well with spring and it brings a dash of green to your St. Pat's celebrations. Serve
crème de menthe cocktails extra cold.
Mint Fortune
This original
cocktail recipe is from Kevin Burns, the bar manager at Aroma Thyme Bistro in Ellenville.
½
ounce chocolate vodka
1¾ ounce green crème de menthe
¾
ounce white crème de cacao
2 ounces organic half and half
Moisten
the rim of a martini glass with agave syrup, them rim with cocoa powder. Combine vodka, crème de menthe, crème
de cocoa and half and half in a shaker with ice. Strain into glass.
There was
a time when crème de menthe enjoyed center stage at all the swankest cocktail parties and supper clubs. Over the years,
though, it's been eclipsed by a parade of trendier spirits and concoctions.
And that's a
shame.
St. Patrick's Day provides the perfect opportunity to reach to the back of the liquor
cabinet and rediscover this minty pleasure. Its fresh and bright flavors pair well with spring and it brings a dash of green
to your St. Pat's celebrations. Serve crème de menthe cocktails extra cold.
Mint Fortune
This original cocktail recipe is from Kevin Burns, the bar manager at Aroma Thyme Bistro in Ellenville.
½ ounce chocolate vodka
1¾ ounce green crème de menthe
¾ ounce white crème de cacao
2 ounces organic half and half
Moisten the rim of a martini glass with agave syrup, them rim with cocoa powder. Combine vodka, crème
de menthe, crème de cocoa and half and half in a shaker with ice. Strain into glass.
