Serves 1
5 min
Grasshopper Cocktail
Recipe GLPR1717098e6e0e1e
A frozen dessert cocktail blending creamy vanilla ice cream with mint and chocolate liqueurs, finished with a sophisticated touch of Fernet Branca and sea salt. Silky, indulgent, and perfect as an after-dinner treat.
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Ingredients
1 1/2 ounces green crème de menthe
1 1/2 ounces white crème de cacao
1 ounce half and half
1 teaspoon Fernet Branca
Pinch of sea salt
4 ounces vanilla ice cream
1 cup crushed ice
Mint sprig for garnish
Directions
Crush ice using a Lewis bag and mallet, a tea towel and rolling pin, or a food processor until you have approximately 1 cup of finely crushed ice. Set aside.
Pour the green crème de menthe, white crème de cacao, half and half, and Fernet Branca into a cocktail shaker.
Add the vanilla ice cream and crushed ice to the shaker.
Shake vigorously for 10–15 seconds until well combined and frothy.
Strain the mixture into a chilled coupe or cocktail glass.
Sprinkle a pinch of sea salt over the surface and garnish with a fresh mint sprig. Serve immediately.
