Grasshopper Recipe

Chill glass

Place a coupe or martini glass in the freezer for 5–10 minutes, or fill it with ice water while you prepare the drink to chill it.

Prepare ingredients

Slightly soften the vanilla ice cream so it’s scoopable but still chilled. Measure out the crème de menthe and white crème de cacao. If you prefer a slightly thinner, more sippable drink, measure the optional milk or half-and-half.

Combine and blend (preferred: blender)

In a blender add the 2 scoops (about 4–5 oz total) of vanilla ice cream, 1 oz crème de menthe, 1 oz white crème de cacao, the optional 1 oz milk (if using), and 4 ice cubes. Blend on high for 10–20 seconds until smooth and thick but pourable. Scrape down the sides once if needed and blend an additional 5–10 seconds.

Shake method (no blender)

If you don’t have a blender, add the ice, ice cream, crème de menthe, and crème de cacao to a large cocktail shaker. Shake vigorously for 20–30 seconds until well combined and slightly frothy. You may need to press the ice cream through a spoon or let it soften more so it mixes smoothly.

Strain and serve

Remove the chilled glass from the freezer or discard the ice water. Pour or strain the blended mixture into the chilled coupe or martini glass.

Garnish

Top with a dollop of whipped cream if desired and sprinkle with a pinch of chocolate shavings or a dusting of cocoa powder. Serve immediately with a cocktail spoon or straw.

Notes

Adjust crème de menthe to taste for more or less mint intensity. For a boozier variant, add 1/2–1 oz of vodka or light rum and reduce ice cream or milk slightly to keep texture balanced.