Father's Day

Jeffrey Morgenthaler’s Grasshopper Shake

August 12, 2014
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
In This Recipe
Directions
  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 Reviews

See what other Food52ers are saying.

  • FrugalCat
    FrugalCat
  • Whiteantlers
    Whiteantlers
Review
Genius Recipes

Recipe by: Genius Recipes

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.