Name: Jeffrey Morgenthaler’s Grasshopper Shake
Yield: Serves 1
Ingredients: 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

Jeffrey Morgenthaler’s Grasshopper Shake — 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

Ingredients

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

Directions

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.