This recipe is based on one in Ted Saucier’s Bottoms Up (Greystone Press, 1951). The cocktail was originally served at Lindy’s in New York City and is named after the fluorescent green hue imparted by the creme de menthe.
- 1 oz. light rum
- 1⁄2 oz. crème de menthe
- 1⁄2 oz. freshly squeezed lemon juice
- In a cocktail shaker, stir together the light rum, crème de menthe, and lemon juice. Add ice, cover, and shake vigorously until well chilled, 10–15 seconds. Strain into a chilled cocktail glass and serve.