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.
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