Author Notes
Not many of us have ordered Grasshoppers in the past 40 years, and it's easy to see why: Traditionally, the drink is equal parts cheap crème de menthe, crème de cacao, and heavy cream -- shaken and served in a martini glass -- and is precisely the color of milky Astroturf. Portland bartender Jeffrey Morgenthaler's version is much better, and just what you want on a hot night: creamy, sweet, cooling, bitter, and salty -- all keeping one another in check. Adapted slightly from Pepe Le Moko and Portland Monthly Magazine. —Genius Recipes
Ingredients
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1 1/2 ounces
green crème de menthe
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1 1/2 ounces
white crème de cacao
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1 ounce
half and half
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1 teaspoon
Fernet Branca
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Pinch of sea salt
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4 ounces
(1/2 cup) vanilla ice cream
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8 ounces
(1 cup) crushed ice, prepared with a Lewis bag and mallet, tea towel and rolling pin, or a food processor
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Mint sprig for garnish
Directions
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Combine all ingredients except the mint sprig in a blender, and blend on high speed until smooth. Serve in a tall, frozen glass, and garnish with a mint sprig.
Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.
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