Father's Day

Jeffrey Morgenthaler’s Grasshopper Shake

August 12, 2014
4 Stars
Photo by James Ransom
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

  • Serves 1
  • 1 1/2 ounces green crème de menthe
  • 1 1/2 ounces white crème de cacao
  • 1 ounce half and half
  • 1 teaspoon Fernet Branca
  • Pinch of sea salt
  • 4 ounces (1/2 cup) vanilla ice cream
  • 8 ounces (1 cup) crushed ice, prepared with a Lewis bag and mallet, tea towel and rolling pin, or a food processor
  • Mint sprig for garnish
In This Recipe
  1. 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.

See what other Food52ers are saying.

  • FrugalCat
  • Whiteantlers
  • MessyBaker
Genius Recipes

Recipe by: Genius Recipes

3 Reviews

MessyBaker October 28, 2021
This was very tasty. I´ve never had (or heard about) a grasshopper shake in my life and I'm glad my firsy interaction with it was this delicious combo and not the unpleasently sweet drinks the author notes in the recipe describe ha, ha. Besides, the mint green look makes it appetizing.
FrugalCat December 23, 2017
I subbed whipped cream vodka for the Fernet Branca. Delish!
Whiteantlers May 1, 2017
Hell yes!