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Recipe Detail Page
Grasshopper
Holiday 2000
Here's wine-and-spirits consultant Eddie Sokoloff's version of a festive classic, traditionally made with white crème de cacao. For a truly decadent version, he substitutes the cream for a scoop of vanilla ice cream.
1 oz green crème de menthe
1/2 oz coffee liqueur
1 1/2 oz 18% table cream
Garnish
Grated chocolate, chocolate Ovation stick or a fresh strawberry.
1. Shake crème de menthe, coffee liqueur and cream with
ice and strain into a cocktail glass.
2. Garnish with chocolate or a strawberry on the rim.
