This bracing mint liqueur is the original recipe from the Giffard family, first produced in 1885 and celebrated throughout the world ever since. Menthe Pastille is made from fresh, Mitcham peppermint leaves grown locally in the Loire Valley.
| Volume | 1000 mL |
|---|---|
| Country of Origin | France |
| Aroma | Cool peppermint, wintergreen, vanilla and dark chocolate |
| Flavor | Bracing, clean mint, with a rich, creamy mouth-feel and a tingling, cool, dry finish. |
This bracing mint liqueur is the original, historical recipe from the Giffard family, first produced in 1885 and celebrated in Angers and throughout the world ever since. Made from a steam-distillation of fresh, Mitcham peppermint leaves grown locally in the Loire Valley. Lightly sweetened with natural sugar, Menthe Pastille is the perfect after-dinner palate refresher and a natural pairing when crafting coffee drinks with a minty kick.
| Appearance | Crystal Clear |
|---|
Giffard liqueurs are made with tradition and quality, blending established processes like slow maceration, with cutting-edge methods, in order to achieve the uncompromised taste of whole, natural fruits, herbs and spices. Since 1885, four generations of the Giffard family have worked hard to continuously provide the world with quality liqueurs and syrups.
Giffard Brand Page| Ingredients | |
|---|---|
| 1.0 oz. | Giffard Menthe Pastille |
| 5 oz. | Any Hot Chocolate |
| 1 shot | Espresso |
| Method |
|---|
| Combine 1 oz. of Giffard Menthe Pastille with 5 oz. of your favorite hot chocolate. |
| Add a shot of espresso to liven it up. |
| Garnish |
|---|
| Candy Cane |
| Grated Nutmeg |
| Equipment |
|---|
| Mug |
| Ingredients | |
|---|---|
| 0.5 oz. | Giffard Menthe Pastille Liqueur |
| 0.5 oz. | Giffard Vanille de Madagascar Liqueur |
| 0.25 oz. | Giffard Orgeat |
| 2 tablespoons | Unsweetened Cocoa Powder |
| 1 cup | Whole Milk or Unsweetened nut milk |
| 1 pinch | Kosher Salt |
| Method |
|---|
| Heat milk and orgeat in a heavy-bottomed saucepan on the stove at medium heat. |
| Whisk in the cocoa and salt when the milk just begins to steam. |
| Take the pan off the heat and whisk in the Menthe Pastille and Vanille de Madagascar. |
| Pour into a heatproof mug and garnish with a candy cane and a dusting of nutmeg. |
| Garnish |
|---|
| Candy Cane |
| Grated Nutmeg |
| Equipment |
|---|
| Mug |
| Ingredients | |
|---|---|
| 1.5 oz. | White Rum |
| 0.5 oz. | Giffard Menthe Pastille |
| 0.75 oz. | Lime Juice |
| 3.0 oz. | Cava or Prosecco |
| Method |
|---|
| Combine all ingredients except sparkling wine in a shaker with ice. |
| Shake and strain into a chilled cocktail glass. |
| Top with sparkling wine. |
| Garnish with lime wheel. |
| Garnish |
|---|
| Lime wheel |
| Ingredients | |
|---|---|
| 5.0 oz. | Cold Brew Coffee |
| 1.0 oz. | Giffard Menthe Pastille |
| Whip Cream (Optional) |
| Method |
|---|
| Combine coffee and Giffard Menthe Pastille in mug. |
| Garnish with whip cream and mint sprig (optional). |
| Garnish |
|---|
| Whip cream (optional) |
| Mint sprig (optional) |
| Ingredients | |
|---|---|
| 2.0 oz. | Cognac Park VS Carte Blanche |
| 1.0 oz. | Giffard Menthe Pastille |
| Method |
|---|
| Swizzle both ingredients with crushed ice in a julep cup. |
| Serve in the classic julep style, with a lavish bouquet of fresh mint. |
| Garnish |
|---|
| Mint sprig |
| Equipment |
|---|
| Rocks glass |
| Ingredients | |
|---|---|
| 1.5 oz. | Giffard Menthe Pastille |
| 1.5 oz. | Giffard Cacao Blanc |
| 1.0 oz. | Heavy Cream |
| Method |
|---|
| Shake ingredients with ice |
| Strain over crushed ice |
| Garnish |
|---|
| Mint sprig |
| Equipment |
|---|
| Ingredients | |
|---|---|
| 2.0 oz. | Unsweetened Almond Milk |
| 1.5 oz. | Giffard Menthe Pastille |
| 1.5 oz. | Giffard Cacao Blanc |
| 1.0 oz. | Organic Heavy Cream |
| 0.25 oz. | St. George Spirits Absinthe Verte |
| Method |
|---|
| Blend ingredients with 1 cup of ice in a high power blender, or shake with ice. |
| Strain over crushed ice. |
| Garnish |
|---|
| Mint sprig |
| Equipment |
|---|
| Milkshake glass |
