Mint liqueur-based short-drink recipes

Champagne Gem recipe

Put creme de menthe in the flute first, then add champagne and stir slightly. Make sure your champagne is cold.

Coffee Grasshopper recipe

Shake all ingredients with ice, strain into an old-fashioned glass over ice cubes, and serve.

Dead Grasshopper recipe

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.

Doc Harris recipe

Pour the Dr McGillicuddy's Mentholmint schnapps and Coca-cola into an old-fashioned glass 3/4 filled with ice cubes. Add and stir with a stirring stick, and serve.

Doublemint recipe

Pour mint schnapps into an Irish coffee cup or glass and fill with hot coffee. Top with whipped cream, add creme de menthe for color, and serve.

Dutch Velvet recipe

Shake all ingredients (except chocolate) with ice and strain into a chilled cocktail glass. Garnish with the shaved chocolate and serve.

Gingermint recipe

Pour the Dr McGillicuddy's mint schnapps over 3 or 4 ice cubes in an 8-oz old-fashioned or lowball glass. Add ginger ale, more to taste if desired, and stir lightly. Serve.

Grasshopper recipe

Shake all ingredients with ice, strain into a cocktail glass, and serve.

Liqiud Mintaero recipe

Mix creme de cacoa, creme de menthe, midori, kahlua and ice into a shaker. Give a small shake, then add milk and shake well to foam up milk.

Midnight Mint recipe

Rim a cocktail (martini) glass with sugar syrup then dip into chocolate flakes or powder. Add ingredients into a shaker with ice. Shake well then strain into the cocktail glass.

Mint Tea recipe

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

Mocha Mint recipe

Shake all ingredients with ice, strain into a cocktail glass, and serve.

Peppermint Cream recipe

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.

Peppermint Pattie recipe

Pour creme de cacao and the creme de menthe into an ice-filled old-fashioned glass. Stir and serve.

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.

Southampton Slam recipe

Serve in rocks glass - no ice.

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

The Drunken Elf recipe

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

The Fat Albert recipe

In a blender, mix the chocolate milk, ice, and maple syrup for about 5 seconds. Then add the chocolate mint liqueur and kahlua, blending for another 2 seconds. Pour and top with whipped cream.