De Kuyper Creme de Menthe Liqueurs, 50cl

Product Information

Neon green and more a syrup than the cream the name suggests – crème de menthe is a favourite in France where it was invented by a pharmacist called Emile Giffard. He worked as a dispensing chemist but he was also a gourmet and was intrigued by the digestive qualities of mint. In 1885 he invented a white mint liqueur. It was so popular with his customers, he turned the chemist into a distillery. He called his digestif Menthe-Pastille and became a wealthy man. The Giffard family continue to make liqueurs to this day… A visually stunning and fruity drink that combines brandy, both white and green crème de menthe, and grenadine, often topped with a touch of cream for a smooth finish. The production of mint liqueurs involves the steeping of mint leaves in alcohol, followed by a distillation process. This process extracts the essential oils and flavours from the mint, which are then blended with a sweetening agent such as sugar or corn syrup to create the final liqueur. The exact production methods and additional flavourings used can vary significantly from one producer to another, leading to a wide range of flavour profiles under the mint liqueur label. The final step in the production of crème de menthe involves a light aging process. This allows the flavors to meld and develop further, resulting in a smooth, well-balanced liqueur.

Crème de menthe is a sweet, mint-flavored liqueur that is created by infusing mint leaves or extract into a neutral alcohol. Many commercial brands use artificial ingredients in their recipes but the homemade version uses mint leaves. Recipe for crème de menthe Some notable white creme de menthe brands are Giffard Menthe Pastille, DeKuyper Crème de Menthe White Liqueur, and Bols Peppermint White Liqueur. These can also be found at most local liquor stores. During the infusion process, the mint leaves or extract are steeped in the alcohol for an extended period, allowing the mint flavor to fully penetrate the liquid. Are there any substitutes? Peppermint Schnapps works in a pinch, but it’s stronger and spicier. Also beware: it’s sold in three different ABV levels: 15% ABV (30 proof), 30% ABV (60 proof), and 50% ABV (100 proof). The 100 proof is much stronger Why we like it

Add the sugar and vodka mix together. At this point you can add green colouring – a couple of drops only, you can always add more if you need to but you can’t take it out! There are two commercial versions of crème de menthe available– white and green. White crème de menthe is colorless, allowing it to blend seamlessly into a variety of drinks without altering their appearance.

This creamy and minty shot is like having South Africa in a glass! A favorite layered shot of the country, the springbokkie, is a beloved and patriotic drink to South Africa. It's green and gold colors are reminiscent of the country's national rugby team, the Springboks, and also the country's national animal. Mint has been celebrated since ancient times for its medicinal properties and its refreshing taste. The Greeks, Romans, and Egyptians were known to have cultivated mint plants, valuing them highly. The transition of mint from a herbal remedy to a staple in the liqueur cabinet was a natural progression, given the long-standing practice of using alcohol to extract and preserve the flavours of herbs and spices. Mint liqueurs are commonly made using peppermint or spearmint, but other varieties of mint, such as apple mint or pineapple mint, can also be used. Each type of mint offers a distinct flavour, allowing for a range of mint liqueurs on the market, from sharply refreshing to softly herbal. It was first developed by Emile Giffard, a pharmacist, in the late 1800s. Giffard initially researched mint for its digestive properties and eventually created this unique liqueur. The production process begins with either fresh mint leaves or mint extract, depending on the desired color and flavor of the final product. When using fresh leaves, the green variety is obtained, while extracts often result in a colorless version (also called “white”).As liqueurs go, creme de menthe doesn’t have the most sterling of reputations. Many drinkers are understandably put off by the pungent mint aroma and the technicolor green hue, which is invariably due to a whole lot of artificial color. Of course, creme de menthe comes in two varieties, and in fact, most higher-end creme de menthe is available only in the “white” (transparent) expression because there’s no reliable way to create a stable green color at lower abvs without using artificial color.

What ABV is creme de menthe? It is 18% ABV (alcohol by volume), so it has a relatively low alcohol content similar to most sweet liqueurs. Compare it to 40 to 45% ABV for hard alcohol like whiskey, rum, vodkaand gin. The bold, fresh flavor of creme de menthe is both its best attribute and what makes it challenging to work with, according to Deke Dunne, a bartender and the manager at Allegory in Washington, D.C. “A well-made creme de menthe brings a wonderfully distinct cool, herbal flavor to the table that you can use in a lot of fun ways,” he says. He turns to Marie Brizzard when he wants one that’s full-bodied, bold and vibrant and to Tempus Fugit when he’s looking to add a little funkiness to drinks. Pour the water and sugar into a saucepan and over a medium heat, stir until the sugar is dissolved. Let the liquid cool to room temperature. The green variety gets its distinct color either from the mint leaves themselves or from added coloring agents, while the colorless version, known as “white crème de menthe,” retains its transparent appearance.While some may find the taste of crème de menthe to be overpowering, it can be an excellent ingredient when used sparingly and intelligently in recipes. Creme de menthe is very versatile but needs a steady hand and a good-quality brand to use it successfully and not overpower the drink,” says Naren Young, the creative director at Sweet Liberty in Miami. Tempus Fugit is his go-to, its formulation based on a historic recipe and distilled from botanicals, sweetened with cane sugar and reduced with spring water. He also likes Giffard, which is made in France and produced with peppermint essential oils. Young uses white creme de menthe colored in-house with green dye for his Grasshopper 2.0, in which the minty liqueur is shaken with mezcal, creme de cacao, Branca Menta and heavy cream, then garnished with dark chocolate and mint.