The A La Menthe Movie

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UnlikeMonin, Teisseire started in 1720 as a manufacturer of cherry liqueur. In 1957, they started experimenting with alcohol-free fruit syrups, and today the brand enjoys the most popularity. Everyone in France grew up with Teisseire.

Of course, you can also dilute Get27 with water or Perrier, or even drink it on the rocks, but it also tastes great in cocktails. In the Grasshopper, for example (with crme de cacao and cream), or the Get Mojito (with Get27 instead of Bacardi).

\u201CYUCK, mouthwash!\u201D That was my husband\u2019s reaction when I let him have a sip. It was a sweltering August afternoon and we were enjoying much-needed drinks at the bustling town square, Place P\u00E9lissi\u00E8re, in Bergerac. He was sipping a Pastis, and I was chugging down a menthe \u00E0 l'eau. I admit, the emerald-green drink has a rather breath-refreshing taste, but I promise, menthe \u00E0 l'eau has nothing to do with oral hygiene. In fact, it\u2019s made with syrup, so chances are your dentist would not approve.

In the summer, the French love anything made with mint syrup. Just look around the next time you\u2019re sitting at terrace somewhere in France. These vibrant \u2018boissons\u2019 have plenty of Gallic cachet!

If you order a menthe \u00E0 l'eau in France, you\u2019ll either get it ready to drink, or you\u2019ll be served a shot of mint syrup in a glass (sometimes with ice) along with a carafe of cold water so that you can prepare it to your own taste, much like the Pastis and citron press\u00E9 (a freshly pressed lemon in a glass). A fancier version is the Perrier menthe (mint syrup with Perrier instead of plain water, not my favorite), while children often opt for the sickeningly sweet Diabolo menthe (mint syrup with soda that\u2019s similar to Sprite or 7Up). And if you\u2019re doubting whether to go for a Pastis or a menthe \u00E0 l'eau (it happens to me sometimes), then simply order a Perroquet (Pernod or Ricard with water and mint syrup).

We don\u2019t know much about the history of these refreshing summer drinks, but we do know about Monin and Teisseire, two of France\u2019s largest flavored syrup manufacturers. Monin was first introduced in 1912 after a long search by its inventor, culinary enthusiast Georges Monin. Unable to offer a tasty drink to his guests after a dinner party, he decided to try his hand at making all kinds of fruit syrups. And his creations certainly proved successful. Today, Monin syrups are sold in more than 140 countries, and the company is still owned by the Monin family.

Unlike Monin, Teisseire started in 1720 as a manufacturer of cherry liqueur. In 1957, they started experimenting with alcohol-free fruit syrups, and today the brand enjoys the most popularity. Everyone in France grew up with Teisseire.

Although a menthe \u00E0 l'eau will always taste best at a French terrace, I always stock up during my trips down south and return to the Netherlands with several bottles of mint syrup. Recently, the alcoholic version known as Get27 has also earned its place in my drinks cabinet.

The heavenly mint liqueur was invented in 1796 by Fran\u00E7ois Pons in Revel, a village in Haute-Garonne. I tasted Get27 in a delicious dessert called \u2018Exp\u00E9rience \u00E0 la menthe\u2019: mint-chocolate chip ice cream finished with a generous splash of Get27.

Of course, you can also dilute Get27 with water or Perrier, or even drink it on the rocks, but it also tastes great in cocktails. In the Grasshopper, for example (with cr\u00E8me de cacao and cream), or the Get Mojito (with Get27 instead of Bacardi).

So, don\u2019t mind my husband and do as the French this summer. Order a menthe \u00E0 l'eau or one of the other drinks made with mint syrup or mint liqueur. It\u2019s guaranteed to be a breath of fresh air for your taste buds!

The first time I had a Perrier menthe was the day we arrived in Lourmarin in Provence. The couple from which we rented our townhouse took us on a tour of the town to show us where to buy bread, the restaurants they liked, where the grocery store was, the bank, etc.

It was late August and wonderfully hot outside--at least to me. Our hosts chose a caf owned by one of their friends and suggested we have Perrier menthes. Mint syrup and Perrier. That's it. I had never heard of it before, but they assured us it was delicious.

The drinks arrived in tall glasses with long spoons, dark green mint syrup at the bottom, and a bottle of Perrier on the side. I poured my water into the glass, gave it a stir, and took a sip of the bright green liquid.

Lately, as the heat rises and the days get longer, I find myself craving them. Although I can't be in Provence right now (despite some really good attempts at teleportation), I can bring a bit of Provence to me by making these.

The general recommendations are 1 oz of syrup to 7-9 oz of Perrier. Just play with the ratios until you find what tastes good to you. I tend to like mine a little less sweet, so I'm probably closer to the 1:9 ratio.

This emerald syrup will make them turn green with envy. So do your guests a favor: give them a shot of crme de menthe in their mochas. Or dress up their cocktails. Its minty cool intensity recalls a much needed refreshment on a hot summer day.

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In the bowl of an electric mixer, cream butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then add vanilla. With the mixer on medium speed add in flour, cocoa and salt, mixing until just combined. Fold in chocolate chips.

Spread batter in the pan. Bake for 18-20 minutes, or until toothpick inserted in center comes out almost clean. Let cool completely before adding mint layer. When cool, beat butter and powdered sugar together in the bowl of an electric mixer, making sure to scrape down the sides until combined. Add in creme de menthe and mix until smooth and mixture completely comes together. Spread on brownie layer, then refrigerate until set, about 1-2 hours.

I was reminiscing about these brownies. Many years ago, my friend Gray brought these into work and I immediately fell in love with these goodies. I am happy to have found this recipe and have shared with friends, so they too can fall in love. Happy Celebrations 2011!

Question about the Creme de Menthe, what kind was used to make these? Several years ago I used a recipe similar to this and it called for Creme de Menthe. Still new to baking I used the liquer and they turned out awful and inedible. Is there something else I should have used instead?

Thank you

I know your post is old, but I stumbled across these while trying to figure out what on earth to do with all the left over creme de menthe from Christmas! Now these are the biggest hit in my household and I make a batch every month or so because they beg me to! Even the kitten loves the mint layer haha but only a taste! I did substitute a chocolate ganache for the chocolate topping, ya know, make it a little worse for you!

I disagree completely about the mint frosting. I made it exactly as specified and it de was delicious. It reminded me of party mints but not quite so sweet. My family adored it! 1/4 tsp of peppermint oil might be enough but not of creme de menthe.

And speaking of Christmas, I feel like time is running out. Only five days left until the joy and chaos of celebrating and feasting and hosting and overindulging. Five days, which is why I feel like I must get this recipe to you NOW (like literally this second), just in time for your Christmas baking sprint. BECAUSE, these creme de menthe marshmallow oreo squares check off all the important Christmas dessert boxes.

Menthe kadabu or Jolada hittina menthe soppina kadabu is a delicacy from the North Karnataka cuisine which is popularly known for its use of millets in various forms.

2) Keep water for boiling in a small saucepan. Add jowar flour, salt, cumin seeds and ajwain to a mixing bowl. Add hot water to jowar flour little by little. Mix well with the help of a spatula. Cover with a lid and let it rest for 5 minutes until it comes down to a temperature that is comfortable to knead with hand.

8) Let them cook for about 10 minutes on medium heat. Do not stir/ mix. You will notice that the water becomes cloudy and all the kadabu rise to the surface. Do not overcook the kadabu.

If you happen to try this Menthe Kadabu Recipe; leave a comment, let me know how it turned out. Click a picture, send a DM or share on Instagram and tag @theredplatechronicles , I would love to see your creation. See more of my work on the instagram hashtag #trpc and follow me on

Sometimes depending on how old/new the jowar flour is, the amount of water required varies. It is always advisable to add water little by little as required. If needed, add a couple of teaspoons of flour and adjust the spices proportionality and knead the dough again. Hope this helps.

i prepared as suggested by with little variation by adding flax seeds powder, it turned out great but the dumplings were little sticky while eating so i baked it for 10 minutes , the taste and the texture were awesome thanks for the recipe.

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