Episode 8 covers a classic, original liqueur that spawned countless generics and gave rise to a famous cocktail. It's 24% alcohol by volume, 48 proof. A product of France, made by a fourth generation family, its Giffard Menthe Pastille. A mint liqueur.
Episode 8 also delves into the Grasshopper cocktail, made possible by Giffard Menthe Pastille, though it's not an ingredient.
Enjoy this episode with Giffard Menthe Pastille on the rocks, or mix up a Grasshopper!
Giffard's official website (French): http://www.giffard.com/
Brief Historical Timeline:
- 1885 - Emile Giffard invents Menthe Pastille
- 1918 - Philip Guichet invents the Grasshopper cocktail using crème de menthe
This episode devotes about half its length to discussions of the generic form of Menthe Pastille (crème de menthe) and the most famous cocktail using the green version, the Grasshopper.
Grasshopper (original basic recipe):
- 1.5 oz. Green crème de menthe
- 1.5 oz. white crème de cacao
- 1.5 oz. cream
Shake with ice, strain into a cocktail glass or flute.
Tujague's current recipe:
- 1 oz. white crème de cacao
- ½ oz. dark crème de cacao
- ½ oz. green crème de menthe
- ¼ oz. white crème de menthe
- 2½ oz. heavy whipping cream
- ⅛ oz. brandy
Shake all but the brandy with ice and strain into a flute. Float the brandy on top.
Additional recipes and variations including those that include ice cream popularized in the 1950s and 60s, can be found in this Eater article: A Brief History of the Grasshopper
Difford's Guide: Giffard Menthe Pastille
US Importer: Back Bar Project, LLC
Tujague's Restaurant in New Orleans
Article on Flow Through Spittoons
Official show website is: www.liquorandliqueurconnoisseur.com