The Grasshopper is the original green monster drink, but this sweet and creamy dessert cocktail is reawakened with fresh mint.
Note: The infused mint cream can be kept refrigerated for up to 1 week. Mole bitters can be substituted for the chocolate bitters.
Jeff Lucas enjoys traveling the world in search of new cocktails and exotic spirits. You can follow him on twitter @the_mixlab and his blog at themixlab.wordpress.com
Upgraded Grasshopper Recipe
- For the Mint Cream:
- 1/2 cup half and half
- 1/2 cup picked and washed mint leaves
- For the Cocktail:
- 1 1/4 ounces mint cream
- 1 ounce cognac
- 1 ounce aged rum
- 1/2 ounce creme de cacao, such as Tempus Fugit
- 2 dashes mint bitters, such as Fee Bros.
- 2 dashes chocolate or mole bitters
- 2 sprigs mint (for garnish)
For the Mint Cream: Combine mint and half and half in a sealed container. Transfer to refrigerator and allow to infuse for 2 days. Strain through a fine mesh strainer and discard mint.
For the Cocktail: Combine mint cream, cognac, rum, creme de cacao, mint bitters, and chocolate bitters in a cocktail shaker. Fill shaker with ice, shake until well chilled, about 15 seconds. Strain into an ice-filled highball glass. Garnish with 2 sprigs of mint.
Cocktail shaker, sealable container