This sweet, frothy after-dinner cocktail’s name is derived from it’s green color which comes from the crème de menthe. Tujague’s, a bar in New Orleans’ French Quarter claims that in 1918 it’s owner, Philip Guichet invented the drink.

    Ingredients

    • 1 ounce green creme de menthe
    • 1 ounce white creme de cacao
    • 2 ounces heavy cream
    • Garnish: mint sprig, nutmeg, freshly grated or chocolate chavings (optional)

    Instructions

    1. Add the green creme de menthe, white creme de cacao and heavy cream into a shaker with ice and shake vigorously until well-chilled.
    2. Strain into a chilled cocktail glass.
    3. Grate nutmeg over the top of the drink and add mint sprig, if desired.