Frozen Flying Mexican Grasshopper

June 29, 2012

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...). 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

Ingredients

  • 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
In This Recipe

Directions

  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.

More Great Recipes:
Cocktail|Mexican|Mint

Reviews (2) Questions (0)

2 Reviews

dymnyno June 30, 2012
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.
 
Author Comment
wssmom June 30, 2012
It was all the rage back in the Cold War days ....