White Crème de Menthe Stinger Sous Vide

I have two distinct memories of Crème de Menthe. The first was color, that vivid “Green Lantern” neon seemingly glowed in the bottle and secondly, how impossible it was to open after I snagged it from my father’s well stocked liquor cabinet. Copious amount of its sugar from cocktails long gone by had crystalized, sealing the cap shut. Dreaming of the fancy drinks that beckoned to me like, Grasshoppers, Shamrocks and Naughty Girl Scouts I eventually prevailed. For a teen growing up in the 70’s when the drinking age was a mere 18, the color was cool and it was loaded with sugar, what more could you ask for?


So, Crème de Menthe translates from the French as mint cream, that being said there is no cream in it. Minty cool and traditionally sweet, Crème de Menthe was a regular on the teen party circuit, yet quite a few of my teenage chums after their first swig were surprised at the absence of cream in their crème. Turns out that this classic cordial is given the distinction of being a crème liqueur but not because it has cream or any dairy product added to it, no, the crème moniker is due to the thick, luscious sugary texture that coats your tongue and mouth.
Available in two styles you can buy Crème de Menthe in the classic neon green or the more unusual white. The only difference I can discern between the two is color, but even in the original forms the color was created not by its natural ingredients but by using dyes. Now the white version, well, at least the homemade version isn’t actually white but when using fresh mint, the result is a light amber-ish color and dare I say delicious? Forget your preconceived notions or the bad Crème de Menthe trips of your youth, a well-made Crème de Menthe is strong, bursting with minty flavor and with just enough sweetness to go down smoothly as is or polish any harsh edges on your way to the perfect cocktail.

sieve out mint leaves

Speaking of homemade, it turns out that most DYI versions takes weeks and even months to complete. So why make it? Well, even at that lengthy gastronomic gestation period my answer is, why not? Seriously, just about anything you can make at home with the proper ingredients and techniques is infinitely better than its commercial counterpart. More importantly for you, our sous vide version is easily completed and ready to enjoy all in one day!
White Crème de Menthe


• 1 1/2 cups fresh mint
• 1 1/2 cups vodka
• 1 1/2 cups sugar
• 1 cup water 

Creme de menthe ingredients



• 2 1/4 ounces brandy, favorite brand, brandy
• 3/4 ounce White Crème de Menthe SV, see recipe
• ice, cracked
• cocktail glass
• mint sprigs, optional , for shaking and garnish 

Stinger ingredients

vacuum sealed creme de menthe ingredients

water bath

White Crème de Menthe


1. Preheat the SV1 to 135ºF/57ºC

2. Using the VacMaster Bag Filler and using a large VacMaster bag add all of the ingredients.

3. Using a VacMaster Chamber machine vacuum seal the bag and agitate the sealed back to disperse the sugar throughout the mixture.

4. Carefully place in the water bath of the SV1.

5. Cook the Crème de Menthe for 6 hours and up to 8 hours.

6. Careful remove the bag and chill in an ice bath, strain the liquor into a resealable bottle for storage, discard the mint sprigs and reserve.

7. Use as needed



1. Using the VacMaster Bag Filler and a suitable sized VacMaster chamber pouch or VacMaster zippered pouch measure out the brandy, White Crème de Menthe SV and pour into the bag along with an optional mint sprig.

2. Using a VacMaster chamber machine carefully vacuum pack the cocktail.

3. Store the cocktail refrigerated

4. When ready to drink, simply open the bag and pour the Stinger into a chilled cocktail glass over ice and garnish with the optional mint sprig.


1. In a large cocktail shaker place the cracked ice, brandy, White Crème de Menthe SV and an optional fresh mint sprig.

2. Shake well then strain the Stinger into a chilled cocktail glass with fresh ice.

3. Garnish with another optional fresh mint sprig if using.

4. Enjoy

adding mint to shaker

pouring stinger over ice