The Thin Mint Martini

The Thin Mint Martini

Well, it’s like the third week in a row that I’ve posted a cocktail recipe. That should be some indication of my life recently. (Like getting That Wedding ready to publish is driving me to drink!) So this week, my daughter brought home a bunch of Girl Scout Cookies. Thin mint cookies were always me and my brother’s favorite growing up, but since I can’t eat gluten, no more cookies. So here’s a grown up version.

2 oz. Creme de Menthe

2 oz. Godiva Chocolate Vodka

2 oz. Half and Half or Whipping Cream

Shake all over ice. Prepare martini glass by decoratively adding some chocolate syrup to the glass. Rim glass in crushed chocolate wafer cookies.

In the book, That Boy, Phillip’s mom makes Jadyn’s favorite mint brownies for their Husker tailgate party. My mom often makes them as well. They might be fun to take to your upcoming Super Bowl parties. The original recipe is made with creme de Menthe to give it the green color. To make it red like Phillip’s mom did, see info after the recipe.

Chocolate Mint Brownies

1 c. sugar
1/2 c. butter, softened
1 t. vanilla
2 eggs
 2/3 c. flour
1/2 c. cocoa
1/2 t. baking powder
1/2 t. salt
 
3 c. powdered sugar
1/3 c. butter, softened
4 T.  Creme de Menthe*
 
1 1/2 oz. semi sweet chocolate
 
1.  Beat sugar, 1/2 c. butter, vanilla, and eggs together.
2.  Stir in flour, cocoa, baking powder, and salt.
3.  Spread in a jelly roll pan. Bake 20-25 minutes at 350 degrees.
4.  Cool 15 minutes.
5.  Mix remaining ingredients except for chocolate.  Frost onto top of brownies.
6.  Heat chocolate until melted. Pour over brownies. 
7.  Refrigerate for 3 hours. 
 
*Can substitute 1/4 c. milk and 1/2 t. peppermint extract with a few drops of food coloring.
 
 
Just thought I’d share with you what all was involved in creating this drink. Many combos later, we found our favorite! Some of our testers also enjoyed adding an ounce of Godiva White Chocolate Liqueur to the mixture.
The contenders.