Father's Day

Jeffrey Morgenthaler’s Grasshopper Shake

August 12, 2014
4 Ratings
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
Genius Recipes

Recipe by: Genius Recipes

2 Reviews

FrugalCat December 23, 2017
I subbed whipped cream vodka for the Fernet Branca. Delish!
Whiteantlers May 1, 2017
Hell yes!