Giffard Creme De Menthe Green Liqueur, 70 cl

A lovely minty drink

I absolutely love this liqueur, flavoursome clean taste, fabulous addition to the shot. Purchased for a cocktail party and used for After Eight Shots which may I add went down a treat. A bit of practice to get the layers and voila 3 layers in the bag. Good price, would definately recommend.

Have ordered this several times and is good quality. Ideal if you have over indulged on a meal. Nice with lots of ice or on its own.

Minty… got intrigued having binge watched Agatha Christie’s Pirot (De Menth being his tipple of choice) Mixed it with crème de Cacau for an After Eight mints flavour cocktail… very moreish and drinkable

Nose profile is pretty much mouthwash... the colour fits that flavour. The drink on its own isn't the best either but added with other ingredients it does lose some of that mouthwash style taste and imparts that peppermint aftertaste and mouth feel. I would say that it's best served with a chocolate pairing or used to add a highlight in a cocktail like Caipirinha for colour and that distinctive menthe note. Plus side of things you could definitely put this in an empty bottle of Listerine and trick people into thinking you're making cocktails with mouthwash.

Great value.

perfect, thankyou

I ordered this as I couldn't find it anywhere in the supermarkets by me. Arrived well packaged and quickly. I don't really like it straight, it tastes like mouth wash but when you add to a cocktail or a Grasshopper pie then it is lovely, nice and smooth and reminded me of after eights. I used it in a Grasshopper cocktail, I doubled this recipe, chilled it in a tupper-wear in the freezer for 20 mins before serving: 25ml crème de menthe 25ml white crème de cacao 25ml dairy-free double cream I also made a Grasshopper Pie: Chocolate Cookie Crumb Crust: 1 1/2 cups finely crushed oreos 1/4 cup dairy-free butter, melted Filling: 1/2 cup oat milk 300g Dandies Vegan Marshmallows, Vanilla 60ml green crème de menthe 35ml white crème de cacao 1 1/2 cups dairy-free double cream Few drops green food colour. Steps: 1, Heat oven to 170°C. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 8-inch cake liner in a 8-inch cake tin. Bake 10 minutes. Cool on cooling rack 15 minutes. 2, Meanwhile, in in saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao. Take your time so it doesn't split. 3, in chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. I left my mixer whisking away for ages. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color. 4, Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. I left mine over-night. Store covered in refrigerator. 5, Enjoy.