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The drink — typically made of the dessertlike combination of cream, crème de cacao and crème de menthe — is being added to more menus in cities across the United States.

“I’ve also seen an uptick in stingers popping up in cocktail programs,” he added, “so perhaps crème de menthe is having a bit of a moment.”

John Troia, a founder of Tempus Fugit Spirits, a California distiller that makes a crème de menthe and a crème de cacao that are popular with craft cocktail bars, said the company has seen a 40 percent increase in crème de menthe sales since Covid arrived.

His take combines crème de menthe, crème do cacao, Kahlúa, vodka and almond milk, and is topped off with freshly ground black pepper.

Seeing this, Mr. Kelly quickly whipped up an unholy concoction — “it was, like, crème de menthe, the cheapest whiskey, some Kahlúa and cream,” he said — to dump on Ms. Henry in retaliation.