Frozen Flying Mexican Grasshopper

By • June 29, 2012 • 4 Comments



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
  1. 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.

Comments (4) Questions (0)

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about 2 years ago dymnyno

Shades of green!!! My parents used to drink a variation of this as an after dinner drink. I remember it served in tiny stem glasses. It was a special occasion when I could have a little sip.

Me

about 2 years ago wssmom

It was all the rage back in the Cold War days ....

3-bizcard

about 2 years ago sdebrango

Suzanne is a trusted source on General Cooking.

Oh wow, I love creamy minty drinks this is perfect and I must make your mint basil chip ice cream.

Me

about 2 years ago wssmom

Next time we have a get-together I will make and freeze a batch for all ...