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  • SERVINGS: Makes 1 drink

Cocktail historians credit this minty concoction to Philibert Guichet, former owner of Tujague's Restaurant in New Orleans. Guichet entered the recipe in a New York City cocktail contest in 1919, just before Prohibition began. The drink won second prize.

cocktails Glassware Guide

  1. Ice
  2. 1 ounce white crème de cacao
  3. 1 ounce crème de menthe
  4. 1 ounce heavy cream
  1. Fill a cocktail shaker with ice. Add the crème de cacao, crème de menthe and cream and shake well. Double strain the drink into a chilled coupe.


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