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Ingredients
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Cocktail Base
Garnish
Tools & Ice
Method
Cocktail Base
- 1
Prepare ingredients
Measure 1 oz white crème de cacao, 1 oz green crème de menthe and 1 oz heavy cream. If using the richer ice-cream version, measure 1 scoop vanilla ice cream instead of (or in addition to) the cream.
- 2
Add to shaker
Fill a cocktail shaker roughly two-thirds full with ice (about 1 cup). Pour in the crème de cacao, crème de menthe and heavy cream (or add the scoop of vanilla ice cream).
- 3
Shake
Secure the lid and shake vigorously for 12–20 seconds until the shaker feels very cold and the mixture is well emulsified (if using ice cream, shake until smooth and slightly frothy).
- 4
Strain
If serving straight up: double-strain into a chilled coupe or martini glass to remove small ice shards. If serving on crushed ice: fill a rocks glass with fine/crushed ice and strain over the ice.
Garnish
- 5
Grate about 1 tsp dark chocolate over the top of the drink. Add a fresh mint sprig on the rim or floating for aroma and presentation.
Tools & Ice
- 6
If you used crushed or fine ice for serving, allow a moment for the frost to settle and serve immediately so the drink stays cold and maintains its creamy texture.
