Grasshopper Bello Recipe
Make Grasshopper Bello Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Optional rimming
Method
Cocktail
Prepare glass (optional rim)
If rimming the glass, pour the simple syrup onto a small plate and spread the cocoa powder or powdered sugar on another plate. Dip the rim of a chilled coupe or martini glass into the simple syrup to wet, then dip into the cocoa or powdered sugar to coat. Set the glass in the freezer or fridge to chill while you mix.
Fill a cocktail shaker with the cup of ice.
Add spirits and mixers
Pour 1 oz green crème de menthe, 1 oz white crème de cacao, 1 oz heavy cream, and 1/2 oz vodka (if using) into the shaker over the ice.
Shake
Secure the shaker and shake vigorously for 12–18 seconds, until the outside of the shaker feels very cold and the cream is well emulsified with the liqueurs.
Double strain and serve
Remove the chilled glass from the fridge. Strain the contents of the shaker through a fine mesh strainer into the prepared glass to ensure a silky texture and remove ice shards.
Garnish
Float a small sprig of fresh mint on the surface and sprinkle about 1 teaspoon of chocolate shavings over the top. Serve immediately.
Notes
To make the cocktail lighter, use half-and-half instead of heavy cream and reduce shaking time slightly. For a non-alcoholic variation, substitute crème de menthe and crème de cacao with mint and chocolate syrups (use 1 oz each) and omit vodka.