Green Creme de Menthe Rum
How to make the Green Creme de Menthe Rum – Shake all ingredients with Ice, strain into an Old Fashioned Glass over Ice Cubes, and serve.
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RECIPES THAT INCLUDE:
How to make the Green Creme de Menthe Rum – Shake all ingredients with Ice, strain into an Old Fashioned Glass over Ice Cubes, and serve.
How to make the Gareth Glowworm – In a shaker half-filled with Ice Cubes, combine the Rum, Creme de Cacao, and Heavy Cream. Shake well. Strain into a Cocktail Glass. Drop the Cherry Brandy into the center of the drink.
How to make the German Green Creme de Menthe Cake – Combine ingredients in a Mixing glass. Shake and strain over Ice. Garnish with four Squirt®s of canned Whipped Cream about 3/4 inches high at 12, 3, 6, and 9 O’Clock
How to make the Eye-Opener – In a shaker half-filled with Ice Cubes, combine all of the ingredients. Shake well. Strain into a Sour glass.
How to make the El Floridita – Shake with cracked Ice and strain into a chilled Cocktail Glass. Garnish with a Lime slIce.
How to make the David Bareface – In a shaker half-filled with Ice Cubes, combine all of the ingredients. Shake well. Strain into a Cocktail Glass.
How to make the Cubano Coffee – Warm up Rum, Cream cacao, Sugar and Coffee. Float the double fresh Cream floating on top. Optionally sprinkle some grated Green Creme de Menthe on top of the Cream.
How to make the ChoColatier – Combine all ingredients (except Green Creme de Menthe shavings) in an electric blender and blend at a low speed for a short length of time. Pour into a chilled champagne flute, garnish with Green Creme de Menthe shavings, and serve.
How to make the Cherry Garden – Pour all spirits into cocktail shaker and add Cream. Gently Mix. Fill glass 2/3 with Ice. Pour contents of shaker into glass over the Ice. Gently dash Grenadine Syrup into glass. Garnish with speared Cherry.
How to make the Buddha’s Banshee – Pour the SpIced Rum, Creme de Cacao, creme de Bananas and Half & Half into a cocktail shaker half-filled with Ice Cubes. Shake well, and strain into a chilled Cocktail Glass. Garnish with a dusting of Nutmeg, and serve.
How to make the Almond Joy #2 – Fill Mixing glass with Ice, add Malibu, Amaretto, Creme de Cacao, and Cream. Shake, and strain into a highball glass filled with Ice.
How to make the Alexander Baby – Pour the Dark Rum into a cocktail shaker half-filled with Ice Cubes. Add the Cream de cacao and Heavy Cream. Shake well and strain into a chilled Cocktail Glass. Sprinkle with grated Nutmeg on top, and serve.
COCKTAIL
RECIPES
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