The first time I heard about this cocktail was from the back of a bottle of Tempus Fugit Creme de Menthe.
Digging a little deeper I found out that it was actually created somewhere in the 1890’s and it was widely popular as an after dinner drink until prohibition.
During prohibition, it was popular because the Creme the Menthe could mask the bad flavor of the less quality brandy being used.
For the recipe I made today, none of the ingredients need to be masked.
I decided to shake the cocktail even though it called for a stirr. For me, a stirr will not do justice to it, but you can try it either way.
cheers and enjoy!
1.5 oz Cognac (Bache Gabrielsen Tres Kors)
0.5 oz Creme de Menthe (Tempus Fugit)
Combine ingredients with ice in a cocktail shaker and shake hard. Strain over a chilled cocktail glass.