Creme de Menthe

The Mixicologist by C. F. Lawlor (1895, p.60) — C. F. Lawlor 1895

1. Fill a sherry glass with fine ice.
2. Pour in Creme de Menthe over the ice until the glass is full.
3. Serve with one straw in the glass.

Ice: Fine ice

Nose

Cool mint liqueur rises with immediate sweetness.

Palate

It is pure chilled cordial service, simple but exact in its intent.

Finish

The finish is cold, minty, and sweet.

Summary

A small digestif serve reminding us that the bar manual also catalogues cordial service rituals.

This kind of entry is useful because it keeps the ontology from artificially separating cocktails from the broader etiquette of after-dinner liqueur service. That ecology matters when tracing flavour habits and category drift.

Temperature is the point. The liqueur should arrive intensely cold but not diluted into thinness.

Compared with more elaborate after-dinner specialties, this is pure service rather than composition.

Julian's Recipes by Julian Anderson (1919, p.16) — plain service

1. Pack the cocktail glass with finely shaved ice.
2. Fill up with creme de menthe and serve.

Ice: Finely shaved ice

Julian's Recipes by Julian Anderson (1919, p.16) — frappe

1. Put the creme de menthe in a shaker and fill the shaker with ice.
2. Shake well, strain into a fancy cocktail glass, and serve.

Ice: Ice