National Creme de Menthe Day

The story

The story begins in 1885 with French pharmacist Emile Giffard, a pioneer who delved into the cooling and digestive properties of mint. Intrigued by its potential, Giffard crafted a recipe for what would become Creme de Menthe. Originally conceived as a medicinal tonic, the liqueur found unexpected success when tested on guests at the Grand Hotel in Angers, France. Creme de Menthe, translating to ”mint cream“ in French, is crafted through a meticulous process. Dried mint leaves, typically Corsican mint, are steeped in grain alcohol for weeks, infusing the concoction with a natural green hue. The subsequent steps involve filtration and the addition of sugar, resulting in a sweet and minty elixir available in two distinct varieties: the iconic green and the subtle colorless, known as ”white.“ This versatile liqueur transcends mere sipping; it's a key player in mixology and culinary arts. Cocktails like the Grasshopper and Stinger have immortalized Creme de Menthe's role in the world of beverages. The Grasshopper, a delightful blend of Creme de Menthe, Creme de Cacao, and fresh cream, is a dessert in a glass, while the Stinger combines Creme de Menthe with cognac for a minty, warming concoction. From the 1890s invention of the Stinger to the 1934 naming of a piano variation by Sergei Rachmaninoff, Creme de Menthe has woven itself into the fabric of culinary and artistic expression.