Champagne Gem recipe Put creme de menthe in the flute first, then add champagne and stir slightly. Make sure your champagne is cold. 12% (24 proof) Serve in: Champagne Flute | Dead Grasshopper recipe 1 part green creme de menthe 1 part white creme de cacao 1 part milk 1 dash Aftershock® Hot & Cool cinnamon schnapps 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. Serve in: Cocktail Glass |
Grasshopper recipe Shake all ingredients with ice, strain into a cocktail glass, and serve. 15% (30 proof) Serve in: Cocktail Glass | Peppermint Cream recipe 3/4 oz creme de menthe 3/4 oz white creme de cacao 3/4 oz Frangelico® hazelnut liqueur 3/4 oz Bailey's® Irish cream 1 oz milk 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. 16% (32 proof) Serve in: Cocktail Glass |
Port And Starboard recipe Pour carefully into a pousse cafe glass, so that the creme de menthe floats on top of the grenadine. Serve without mixing. 12% (24 proof) Serve in: Pousse Cafe Glass | Southampton Slam recipe Serve in rocks glass - no ice. Pour both liquors, fill with club soda, roll once. Serve with straw. 27% (54 proof) Serve in: Old-Fashioned Glass |
The Drunken Elf recipe Thoroughly blend all ingredients in an electric blender with two cups of ice. Pour into a frosted glass, and serve. Serve in: Old-Fashioned Glass |
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