Grasshopper Recipe
Cognac, creme de cacao, branca menta, mint ice cream
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Ingredients
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Cocktail
Method
Cocktail
Combine ingredients
In a cocktail shaker, add 1.5 oz cognac, 1 oz white crème de cacao, 1 oz Branca Menta, and two scoops (about 2 scoops) of plain whole-milk mint ice cream. Add roughly 4 oz of ice (enough to chill and slightly dilute the drink).
Shake
Secure the shaker lid and shake vigorously for 15–25 seconds. The goal is to thoroughly chill, slightly melt and emulsify the ice cream with the spirits so the drink becomes smooth, frothy, and well combined.
Strain and serve
Double-strain the mixture into the chilled coupe or martini glass using a Hawthorne strainer and a fine mesh strainer (or just the fine strainer) to remove ice shards and any large bits of ice cream for a silky texture. Pour until just below the rim.
Garnish
Float a fresh mint sprig on the surface and lightly grate about 1 tsp dark chocolate over the top if desired. Serve immediately with a short spoon or cocktail straw.