Creme De Menthe
yields 1/4 of a quartIngredients
Directions
Make the syrup
Combine quarts of water with 3 cups crushed sugar and boil until thick syrup.
When boiled, it should yield 1/4 of a quart; strain through cloth.
Leave the syrup to cool.
Flavor and color
When cool, add 3 or 4 drops of oil of peppermint, then 4 oz of best alcohol; shake well.
Color with 4 drops of green vegetable coloring.
Anisette variant
For an anisette variant, use almond oil and red vegetable coloring or oil of anise (4 drops) with no coloring; if cloudy, dip bottle in warm water for a few minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sugar
- Sweetens the liqueur and gives the boiled syrup its body.
- Oil of peppermint
- Provides the main mint flavor and aroma.
- Alcohol (in the method)
- Carries the flavor oils through the finished liqueur.
- Green vegetable coloring
- Gives the liqueur its green color without changing the flavor.
The step that matters
Cool the syrup before adding flavor and alcohol. Adding alcohol to hot syrup lets it evaporate quickly and can dull the volatile peppermint aroma. Cooling first keeps the flavor strong and the mixture stable.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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