Mint Julep Recipe

Ingredients: 1 1/2 Oz. Bourbon Whisky, Several Mint Leaves, 1 Tsp. Powdered Sugar, 1 Tsp. Water, crushed ice.

Mixing instructions: Muddle mint leaves, powdered sugar and water in an Old-Fashioned Glass until sugar is dissolved. Fill the glass with crushed ice and add Bourbon. Garnish with a mint sprig.

Serving Glass: Old-Fashioned Glass

Amaretto Stinger Recipe

Ingredients: 1 1/2 Oz. Amaretto, 3/4 Oz. White Creme de Menthe.

Mixing instructions: Combine ingredients in a shaker with ice, strain into a chilled Cocktail Glass and serve.

Serving Glass: Cocktail Glass

Grasshopper Recipe

Ingredients: 1 Part Green Creme de Menthe, 1 Part White Creme de Cacao, 1 Part 35% Cream, Chocolate to Garnish.

Mixing instructions: Combine ingredients with cracked ice in a shaker. Strain into a Cocktail Glass and garnish with chocolate.

Serving Glass: Cocktail Glass

Mojito Recipe

Ingredients: 1 1/2 Oz. Light Rum, Several Mint Leaves, 1 Oz. Lime Juice, Soda Water, Lemon Lime Soda (Sprite® or 7-Up®).

Mixing instructions: Add mint, lime juice and Rum into a chilled Highball Glass filled with ice. Fill with soda water and Sprite®. Garnish with lime or mint. Also, you can replace light Rum by Captain Morgan® Spiced Rum.

Serving Glass: Highball Glass

Sticky Toffee Pudding with Irish Whiskey Caramel Sauce

Ingredients

• 150 g butter (at room temperature, plus extra for greasing)
• 175 g stoned dates (preferably medjool)
• 1 tsp bicarbonate of soda
• 175 g light muscovado sugar
• 175 g self-raising flour (plus extra for greasing)
• 2 eggs (beaten)
• 1 tsp vanilla extract
• for the caramel sauce:
• 300 g caster sugar
• 250 ml cream
• 75 g unsalted butter
• 1 vanilla pod (split with seeds scraped out)
• fresh mint sprigs, to decorate
• whipped cream or toffee ice cream, to serve

The 'Bomb'

Ingredients

• 140 g caster sugar
• 200 ml water
• 100 g raspberries
• 100 g blueberries
• 450 ml cream
• 4 tblsp port
• 6 large meringues
• fresh mint leaves

Pineapple Carpaccio

Ingredients

Vanilla panna cotta:

• vanilla pod
• 375 ml low fat greek yoghurt
• 375 ml low fat milk
• 80 g agave syrup
• gelatin leaves (10.5g)
• pineapple carpaccio:
• ripe pineapple
• 50 g agave syrup
• 120 ml water
• chilli
• passion fruit
• 50 g fresh mint

Passion Fruit Panna Cotta

Ingredients

- For the panna cotta mixture:

• 4 gelatine leaves
• 500 ml double cream
• 100 ml coconut milk
• 100 g caster sugar
• seeds scraped from 1 vanilla pod
• for the passion fruit jelly:
• 2 gelatine leaves
• 150 ml freshly squeezed orange juice
• 3 passion fruits (cut in half and seeds removed)
• 25 g caster sugar
• for the poached berries:
• 3 tblsp red wine
• 2 tblsp crème de cassis
• 50 g caster sugar
• 1 cinnamon stick
• 1 whole star anise
• seeds scraped from ½ vanilla pod
• 0.25 tsp freshly grated root ginger
• 100 g mixed autumn berries (such as blackberries, blueberries, tayberries and redcurrants)
• mint sprigs (to decorate)

After dinner mint cake

Ingredients

• 125 g (4.5 oz) dark chocolate, in drops or broken into pieces
• 50ml (2fl oz) milk
• 150 g (5oz) butter, softened, plus extra for greasing
• 150 g (5oz) caster sugar
• 3 eggs
• 200 g (7oz) plain flour, sifted
• 2 tsp baking powder
• 100 g (3.5 oz) after dinner mints (such as after eight mints), cut or broken into quarters
• chocolate mint leaves to decorate

Making Fresh Fruit Salad

Coconut Macaroon Meringue

Ingredients

• 1 ripe mango
• juice of 1 lime
• 150 ml double or regular cream
• a few mint leaves, to decorate (optional)

For the coconut macaroon meringue:

• 3 egg whites
• 175 g desiccated coconut
• 125 g caster sugar

Vanilla Panna Cotta, Fresh Berries & Raspberry Coulis

Ingredients

• 125 g strawberries
• 125 g raspberries
• 125 g blackberries
• 125 g blueberries
• 150 ml raspberry coulis
• 1 sprig mint
• 100 ml Avonmore milk
• 230 ml Avonmore cream
• 60 g caster sugar
• 2.50 g gelatine
• 1 vanilla pod

Mint Shake

Ingredients

• 1 cup milk
• 1 pint mint chocolate chip ice cream
• 1 teaspoon pure mint extract

• 3 tablespoons dark rum
• Fresh mint to garnish

Mint Chocolate Chip Pancakes

Ingredients:

• 1 1/3 cup all-purpose flour
• 1 tablespoon granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1 large egg
• 2 tablespoons butter, melted and cooled to lukewarm, plus more for cooking
• 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon pure mint extract (See Cooks' Note)
• 3 to 4 drops green food coloring (optional)
• 3/4 cup mini semisweet chocolate chips, plus more for topping
• Whipped cream, for serving
• Vanilla ice cream, for serving
• Store-bought or homemade hot fudge sauce, for serving

Citrus Mint Bottled Water

After Dinner Mint Cake

Ingredients

• 125 g (4.5 oz) dark chocolate, in drops or broken into pieces
• 50ml (2fl oz) milk
• 150 g (5oz) butter, softened, plus extra for greasing
• 150 g (5oz) caster sugar
• 3 eggs
• 200 g (7oz) plain flour, sifted
• 2 tsp baking powder
• 100 g (3.5 oz) after dinner mints (such as after eight mints), cut or broken into quarters
• chocolate mint leaves to decorate

For the icing

• 15 g (0.5 oz) mint leaves, finely chopped
• 250 g (9oz) icing sugar, sifted
• a few drops of green food colouring (optional)
• 100 g (3.5 oz) butter, softened
• 1 tblsp lemon juice
• a few drops of mint essence (optional)
• 20 cm (8in) square cake tin

 

Mint Chocolate Truffles

Ingredients

• 100 ml double cream
• 1 tblsp crème de menthe
• 1 tblsp chopped mint
• 225 g plain chocolate (minimum 55% cocoa solids, broken into squares)
• 125 g butter (diced)
• for the coating:
• 50 g plain chocolate (minimum 55% cocoa solids, broken into squares)
• 25 g good-quality cocoa powder

 

Mint Choc Chip Cupcakes

Ingredients

• 115 g (4 oz) baking margarine, softened
• 115 g (4 oz) light brown sugar
• 2.50 ml (½ tsp) dr oetker vanilla extract
• 2 medium eggs, beaten
• 100 g (3½ oz) plain flour
• 15 g (½ oz) cocoa powder
• 7.50 ml (1½ tsp) baking powder
• 50 g (2 oz) dr. oetker milk chocolate chips

For the icing

• 100 g (3½ oz) unsalted butter, softened
• 165 g (5½ oz) icing sugar
• 25 g (1 oz) cocoa powder
• 3/4-1 tsp Dr Oetker peppermint extract
• dr. oetker polka dots to decorate

 

Coconut Floating Islands with Coole Swan Crème Anglaise

Ingredients

• 2 medium egg whites
• 100 g (4oz) caster sugar
• 50 g (2oz) desiccated coconut, toasted
• 600 ml (1 pint) milk
• coole swan crème anglaise, to serve
• 1 tblsp toasted flaked almonds, to serve
• 2 tblsp raspberry coulis (shop bought), to serve
• 4 spun sugar baskets, to serve
• fresh raspberries, to decorate
• fresh tiny mint sprigs, to decorate

Creme Anglaise (makes 400ml)

• 5 egg yolks
• 3 tblsp caster sugar
• 1/2 vanilla pod, split in half and seeds scraped out
• 300 ml (1/2 pint) milk
• 100 ml (3 1/2fl oz) cream

Spun sugar

• 100 g (4oz) caster sugar
• 1 tsp powdered glucose

 

Apple Berry Jelly

Ingredients

• 150 ml water
• 100 g sugar
• 4 sheets leaf gelatine
• 120 g strawberries, raspberries and blueberries, washed and hulled and halved if necessary
• 300 ml apple juice
• berries and mint, to decorate