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Crème de Menthe Recipe

Crème de Menthe Recipe

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  • 2 Cups fresh mint leaves
  • 2 Cups vodka
  • 2 Cups sugar
  • 1.5 Cups water


Roughly tear 1 ½ cups of mint leaves, and place in a sealable jar with the vodka for 12 hours, shaking every once in a while during the steeping process. After 12 hours, strain out all the mint leaves using a fine mesh tea strainer and return the vodka to the jar. Bring water and sugar to a simmer until the sugar is dissolved, and let cool before combining with the vodka. Roughly tear up the remaining half- cup of mint leaves and place them in the jar with the vodka and syrup, steeping for another 12 hours. Strain out the mint leaves and place crème de menthe in a re-sealable bottle.

Nutritional Facts


Calories Per Serving2655

Folate equivalent (total)192µg48%

Riboflavin (B2)0.4mg25.1%

Recipe Summary

  • 1 cup white sugar
  • 1 cup butter, softened
  • 4 eggs
  • 1 cup all-purpose flour
  • ½ teaspoon salt
  • 1 (16 ounce) can chocolate syrup
  • 1 tablespoon vanilla extract
  • 2 cups confectioners' sugar
  • ½ cup butter, softened
  • ¼ cup creme de menthe liqueur
  • 1 cup semisweet chocolate chips
  • 6 tablespoons butter

Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.

Beat the white sugar with 1 cup of the butter or margarine until light and fluffy. Beat in the eggs. Then stir in the flour, salt, chocolate syrup and vanilla. Mix until combined.

Pour batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 30 minutes. Let cool then frost with Creme de Menthe Frosting. Refrigerate until set. Then spread Melted Chocolate topping over top. Let sit until set and cut into bars.

To Make Creme De Menthe Frosting: Combine the confectioners' sugar, 1/2 cup butter or margarine and creme de menthe. Mix until smooth.

To Make Melted Chocolate Topping: Melt the chocolate chips and 6 tablespoons butter together. Stir until smooth and spread evenly over the top of the cooled filling.

Creme de Menthe cocktail recipes

Mix creme de menthe, creme de cacao and milk in glass. When ready to serve, squirt in chocolate syrup and mix until it turns a grass-like green/brown color.

Pour the orange juice into a highball glass filled with ice cubes. Add green creme de menthe, and serve.

Pour both ingredients into a champagne flute, stir, and serve.

Use 1 part of creme de menthe with 4 parts club soda serve in a tall glass, and stir.

Shake creme de menthe, creme de cacao and milk with ice cubes in a shaker. Pour into a cocktail glass and add a dash of aftershock. Do not stir.

Combine all ingredients in a blender. Blend until smooth and slightly thick. Pour into a collins glass with a few ice cubes. Garnish with whipped cream and a maraschino cherry. Add straws, and serve.

Blend. Add more or less milk to get a shake consistancy.

Mix all three ingredients together in a blender and blend until drink has the consistency of a good milk shake. Serve with a spoon and straw.

Fill a mug with hot chocolate, add a shot of creme de menthe, stir and enjoy.

Pour grenadine onto the edge of the glass and then sugar to create a red edge on the glass. Then pour all three ingredients into a shaker with crushed ice and shake well. Finally, pour the contents of the shaker into a highball glass.

Pour the Pernod and creme de menthe into a highball glass filled with ice cubes. Add the lime juice and fill with lemonade stir. Garnish with a sprig of mint (optional), and serve.

Layer in a highball glass and mix.

Pour the creme de menthe into a highball glass. Fill the glass with cold chocolate-milk.

Shake the green creme de menthe, Kahlua coffee liqueur and light cream with ice cubes in a cocktail shaker. Strain into a highball glass, and serve.

Pour both ingredients into a highball glass filled with ice cubes. Garnish with a twist of lemon peel, and serve.

Pour white creme de menthe over ice in a cocktail glass and add iced tea to taste.

Pour the creme de menthe, white creme de cacao, Frangelico hazelnut liqueur and Bailey's irish cream into a cocktail shaker half-filled with ice cubes. Shake well, and strain into a cocktail glass. Top with milk, to taste. Garnish with a piece of kiwi, add a straw, and serve.

Blend the creme de menthe and kahlua together. Fill with ice cold milk, add a few ice cubes, and serve.

Combine the green creme de menthe, chocolate mint liqueur, cookies and cream with one cup of crushed ice in a blender. Blend until smooth and pour into a parfait glass. Top with whipped cream. Garnish with a chocolate cookie and a cherry, and serve.

Pour carefully into a pousse cafe glass, so that the creme de menthe floats on top of the grenadine. Serve without mixing.

Put double of creme de menthe in a 10-12 oz (300-350ml) glass and fill to the top with ginger ale, tonic, or soda water.

Serve in rocks glass - no ice.

Pour both liquors, fill with club soda, roll once. Serve with straw.

Thoroughly blend all ingredients in an electric blender with two cups of ice. Pour into a frosted glass, and serve.

From the archives: Creme de Menthe Pistachio Finger Cookies

Back in 2005, the late Ann Louise Ronci, owner of Only the Finest Gourmet Cookies and Wandi in Cranston, shared her recipe for Crème de Menthe Pistachio Finger Cookies.

These popular cookies are easy to make and you might want one about now.

Today, Only the Finest Italian Cookies is a virtual bakery from which people can order and arrange for pick-up or delivery from Ronci's daughter, Maria Bedrosian. You can go online to to view the menu or call (401) 450-9276 for more information. She also ships around the country.

Crème de Menthe Pistachio Finger Cookies

1 cup butter, softened

⅓ cup confectioner's sugar, sifted

2 teaspoons Crème de Menthe flavor, extract or liqueur

2 cups flour

5 drops green food coloring (optional)

2 ounces semisweet chocolate pieces

1 cup pistachio nuts, chopped small

Preheat oven to 350 degrees.

In a medium bowl, beat butter with confectioner's sugar until light and creamy. Add Crème de Menthe flavoring. Add flour, salt and food color. Mix together. Roll by tablespoon into small logs, spacing apart on cookie sheet.

Bake about 20 minutes or until very lightly browned. Cool completely.

Put the pistachio nuts into a bowl. Melt the chocolate. Dip one or both ends of the cookies into the chocolate and then into the nuts.

For another variation, pipe out, or roll dough, any shape and sprinkle with pistachio nuts. Bake. Then dip ends in chocolate.

In a cocktail shaker, pour the Irish whiskey, green crème de menthe, and cream. Fill with ice.

Strain into an old-fashioned glass over fresh ice.

Garnish with a maraschino cherry. Serve and enjoy.

    comes in two colors, green and white (clear). The drink will taste the same with white crème de menthe, so if that's all you have, go ahead and use it.
  • For the Irish whiskey, there's really no need to pour from your best bottle. A mixed drink like this is the perfect excuse to save a little money with a good budget-friendly brand. according to your taste. Heavy cream will produce a rich drink, while milk is a good option if you want something a little lighter. A good middle ground between the two is half and half, which is often preferred for drinks like this.

Recipe Variations

  • Rather than cream, pour a cream liqueur as a substitute. with a little cocoa powder for a fun touch. With each sip, you'll get a delightful hint of chocolate, which is always a pleasant pairing for mint.
  • There's a cocktail called "Irish eyes are smiling" that's equally delicious. It's made the same way, but instead of mint, it uses chocolate liqueur.

How Strong Is an Irish Eyes Cocktail?

The Irish eyes drink is as pleasantly mild as it is delicious. On average, its alcohol content is similar to wine, at 12 percent ABV (24 proof).

What Does Crème de Menthe Go With?

Most often, you'll find crème de menthe in cocktails that include cream and chocolate. It's most popularly used in sweet martinis like the grasshopper and hot cocoa drinks like the peppermint patty. The sweet mint liqueur mixes best with vodka and Irish whiskey, though it's also fascinating with brandy.

Does Crème de Menthe Go Bad?

Crème liqueurs contain more sugar than other liqueurs, and this slightly reduces their shelf life. However, like many distilled spirits, an open bottle of crème de menthe will be good for years. If you've had a bottle for some time, check for an off odor, discoloration, or crystallized sugar. These are signs that it's probably a good time to replace it. Fortunately, crème de menthe is typically inexpensive.

Results - Creme De Menthe cocktails

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Creme De Menthe Ice Cream Recipe – Non-alcoholic

This Creme de Menthe Ice Cream recipe is a deliciously light, refreshing blend of mint and cream! The recipe is non-alcoholic so the wee ones can enjoy it too! For this recipe I use nonalcoholic Reese Creme de Menthe Syrup, purchased at the grocery store.

There are so many ways you can serve this…

If you want an alcoholic treat, say for dinner guests, pour a little Creme de Menthe liqueur over it and serve with a sprig of mint. It’s a delightfully fresh after dinner dessert!

Since the ice cream is non-alcoholic, you can even serve the same dessert to the younger ones so they don’t feel left out…just use Creme de Menthe syrup in place of the the liqueur.

Or make a Grasshopper Float with homemade Creme de Menthe ice cream in it!

Mix equal parts of Creme de Menthe, Creme de Caoco, and half and half. Shake and pour into a glass.

Grasshopper Float with Creme de Menthe Ice Cream

Top with small scoops of your homemade Creme de Menthe Ice Cream!

This is so tasty and as the ice cream slowly melts on top, it leaves a wonder frothy foam. For this I used a small cookie type scoop and put three small scoops into it. Just make sure you leave enough space at the top for the ice cream so it doesn’t spill over as you add it.

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Crème de Menthe Pie

In the early 1950s Alva Sullivan, Jr., could see the future of Murfreesboro, Tennessee, and it was all about the New Nashville Highway.

Under the Housing Act of 1949 (part of President Harry S. Truman’s “Fair Deal” agenda), Murfreesboro had secured federal assistance to clear “The Bottoms,” an old, flood-prone section of the city filled with shacks and shanties that had no running water or plumbing, and relocate its residents, most of them African-Americans, into new housing projects elsewhere. As part of what was known as the Broad Street Project, State Route 41—the Nashville Highway—was rerouted around downtown Murfreesboro and straight through The Bottoms. The new strip of highway, situated some 30 miles southeast of Nashville, soon began filling up with gas stations, motels, and restaurants, and Al Sullivan was determined to have a piece of the action.

Sullivan already had a nice restaurant at the corner of North Maple and College Streets in downtown Murfreesboro. (“Try Al Sullivan’s Restaurant”, one of its newspaper ads said, “for that certain something extra you have been craving but haven’t been able to find.”) But in 1953 Sullivan found the perfect spot for the restaurant he had in mind on the New Nashville Highway—directly next to the 70-unit Motel Murfreesboro—and he set about building it. By October of that year he was ready to open his new restaurant, with a coffee shop, three other dining rooms (including the Frontier Room), and the slogan “Fine Food Is Our Specialty.”

In time Sullivan was billing his place “one of the South’s outstanding restaurants.” (He’d closed the downtown location in the late 1950s.) But by 1968 he and his wife, Mary, were ready to retire from the business. They sold their restaurant to Ira and Vivian Carpenter, the owners of the Cupboard Restaurant at the Ramada Inn in Murfreesboro, and George Berdanis, the owner of the Plantation Restaurant in Marietta, Georgia. They renamed it the Southern Diplomat Restaurant.

In 1974 an out-of-control blaze destroyed the restaurant and extensively damaged several of the motel units next door. It was never rebuilt.

Al Sullivan died in 1991 at age 82 Mary died in 2012 at age 94.

Here is the recipe for the Crème de Menthe Pie that for many years was a favorite item on the menu at Al Sullivan’s Restaurant.

Creme de Menthe Brownies

Ingredients for Creme de Menthe layer:

  • 4 tablespoons Butter – Softened
  • 1 cup Powdered Sugar
  • 2 tablespoons Creme de Menthe

Mix together the softened butter and the powdered sugar with an electric mixer until smooth. Add the Creme de Menthe and continue mixing until combined.

Spread this Creme de Menthe frosting layer over your 8࡮ pan of prepared brownies (you can try this homemade brownie recipe). Chill while you are making the next layer.

Ingredients for Chocolate Glaze Layer:

  • 2 tablespoons Butter
  • 1/2 cup Chocolate Chips
  • 2 teaspoons Creme de Menthe

Combine the butter and the chocolate chips in a microwave safe bowl. Microwave for 30 seconds and stir. If things are not quite melted yet, microwave for another 20 to 30 seconds. Stir to completely blend the melted butter and melted chocolate chips, and then stir in the 2 teaspoons of Creme de Menthe. Pour or drizzle over the frosting layer, spreading it around as needed.

And finally, here’s a printable tag or label for your homemade Creme de Menthe that includes the Grasshopper cocktail recipe:

I hope you’ve enjoyed this holiday series of homemade liqueurs and have perhaps made your own batch of Kahlua, Baileys Irish Cream or Creme de Menthe!