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Author Notes: When I think of mint and cocktails, my tastes generally run to things like Caipirinhas with a little mint muddled in with the lime, or Mint Juleps with lots of Makers Mark bourbon, a sprig or two of mint, and very little sugar, or Bobby Flay-inspired hard lemonade, with rum and lemons and mint. Remembering my mother's and aunts' fondness for Grasshoppers whilst writing the recipe for Mint-Basil ice Cream, I decided to revisit the 1950's classic with it (http://food52.com/recipes/18100_mintbasil_chip_ice_cream). Not only did it bring back some wonderful memories, it wound up doing double-duty, both as a dessert AND a drink, which is more than you can say about most things these days. —wssmom
Makes 2 drinks
- 2 scoops Mint-Basil Chip Ice Cream
- 1/2 ounce green creme de menthe
- 1 ounce white creme de cacoa
- 1 shot vodka
- a little heavy cream if too thick
- Combine all ingredients in a blender and whirl until smooth. Pour into a couple of martini glasses, garnish with mint sprigs and serve with a spoon.
- This recipe was entered in the contest for Your Best Recipe with Mint
No Laffy Matter
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