Description
Creamy, minty, and unmistakably green, this classic Grasshopper is made with green crème de menthe, white crème de cacao, and cream. Serve it as a dessert cocktail, after dinner drink, or retro holiday sip.
Ingredients
- 1 ounce green crème de menthe
- 1 ounce white crème de cacao
- 2 ounces heavy cream
- Garnish: chocolate shavings, nutmeg, whipped cream, or mint sprig (optional)
Instructions
- Pre-chill a cocktail glass by placing it in the freezer or filling it with ice water.
- Add 1 ounce green crème de menthe, 1 ounce white crème de cacao, and 2 ounces heavy cream to a cocktail shaker filled with ice.
- Shake vigorously for 30 full seconds to chill and properly aerate the cream.
- Double strain into your chilled glass using a Hawthorne strainer and a fine mesh strainer and garnish if desired.
Notes
- Use white crème de cacao instead of dark to preserve the drink’s bright green color.
- If you don’t have crème de menthe, you can use peppermint schnapps instead. However, start with less because it has a sharper mint flavor.
- For a dairy-free version, swap the heavy cream for coconut milk or almond milk.
- Many recipes call for equal parts of each ingredient, but I prefer this ratio to tame the mint flavor a bit.
- Equipment used: fine mesh strainer | gold-rimmed coupe glass | Hawthorne strainer | Japanese jigger | weighted Boston cocktail shaker
- Prep Time: 5
- Category: Drink
- Method: Shake
- Cuisine: Cocktails
