Stoned Grasshopper Recipe

Melt and Shave

Finely shave or grate 2 oz dark chocolate into curls or small flakes. Reserve 2 tablespoons for garnish. Melt remaining (if using) in a small heatproof bowl set over a pan of simmering water (double boiler) until just smooth, stirring occasionally. Remove from heat and cool slightly so it thickens to a drizzle consistency.

If desired, dust serving glasses lightly with cocoa powder by shaking a small sieve over the inside rim and bottom of each glass.

Chill Equipment

Place a cocktail shaker or a large jar and the serving glasses in the freezer for 10 minutes to get everything nicely chilled. This helps keep the cream from separating and yields a smoother texture.

Combine Liquids

In the chilled shaker or jar, pour 0.75 cups green crème de menthe, 0.75 cups crème de cacao, 1.5 cups heavy cream, 0.5 cups whole milk and 1 teaspoon vanilla extract. If using the Optional Boozy Boost, add 2 tsp coffee liqueur and 1 tsp mint-infused vodka or absinthe now.

Emulsify

Seal the shaker tightly and shake vigorously for 20–30 seconds until the mixture is frothy and well combined. If you don’t have a shaker, whisk vigorously in a bowl or blend briefly (5–8 seconds) in an immersion blender or countertop blender for a silkier texture.

Taste and Adjust

Taste a small amount and adjust sweetness or mint intensity if needed by adding up to 1 tablespoon additional crème de cacao (for sweetness/chocolate) or 1 tablespoon extra crème de menthe (for mint). If you add more, shake again briefly to combine.

Drizzle Glasses (optional)

Take the slightly cooled melted chocolate and drizzle it inside each chilled serving glass, creating streaks down the sides. Place glasses briefly in the freezer for 30–60 seconds to set the drizzle.

Pour and Top

Strain or pour the shaken Grasshopper mix into the prepared glasses, filling each about three-quarters full or to your preferred portion. Top each serving with a dollop (about 2 tablespoons) of whipped cream if using.

Garnish

Sprinkle chocolate shavings or curls (2 tablespoons total) over the whipped cream or directly on the drink. Dust lightly with cocoa powder if desired and add a fresh mint leaf on top of each serving for aroma and presentation.

Serve immediately while chilled. If making ahead, keep the mixed Grasshopper base refrigerated up to 24 hours and whisk briefly before serving; do not add whipped cream or chocolate drizzle until ready to serve.