Both recipes are great in their own right. The first is very much a knock-off of the classic green, bottled creme de menthe and only takes minutes to make. While the other is a more refined, upscale, sipping (if you will) creme de minth. If you are short on time go with the quick option and you won't be disappointed.
For the longer, steeping version I used natural cane sugar my sister brought back from Hawaii for me (another successful secret ingredient!) and I opted to let the color be natural rather than fake green. This method takes 2 days for steeping but the result is a subtle, almost caramel-ly mint liqueur. In both cases I preferred these chilled and opted to keep in the refrigerator for storage.
Now the questions is what to do with the creme de minth. This time of year it only makes sense that a shamrock shake is warranted. But rarely can I stick with the easy options; I wasn't looking to make a difficult recipe- just to elevate this yummy shake. The simple addition of fresh basil added to layers of mint shake and chocolate cookies and you've got a fricken delicious dessert!
Choose your creme de menthe version and then decide what to do with it. You can't really go wrong. It's fat and happy alcohol treats for any time of year.
Fat and Happy Food Blog Tips and Techniques: Make boozy minty shakes and frozen ice cream pies or add a little to cookies, cakes, coffee or hot chocolate; be creative with it!
Heat the sugar and water over medium heat until the sugar is dissolved. Strain the vodka mixture. To the vodka add in the sugar water and the remaining mint leaves, torn up. Allow the mixture to steep in a cool dark place for 1 day.
Strain the mixture, add the green food coloring if you prefer. Enjoy chilled.