“Winter always makes me want a cream-based cocktail or the warm vibes of a minty hot chocolate, so I figured why not combine them in a Grasshopper variation?” asks Fabien Piccoli, beverage director at Antica Pesa in Brooklyn.
1 oz. Borghetti coffee liqueur
¾ oz. cream liqueur
¼ oz. white créme de cacao
1 barspoon Branca Menta
Tools: shaker, strainer
Garnish: peppermint candy rim
Rim half the glass with simple syrup and coat with crushed peppermint candies. In a shaker, add all of the ingredients with ice and shake well. Strain into the rimmed glass.
Fabien Piccoli, Antica Pesa, Brooklyn
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