Young Grasshopper Cocktail
RECIPE: Yael Vengroff for Genghis Cohen, Los Angeles
Photo: Eugene Lee/@Eugeneshoots
A sublimely smooth variation on the classic.
In this sublimely smooth Grasshopper cocktail variation, Yael Vengroff brings an unexpected umami quality to the mix by adding a scoop of green tea ice cream.
Ingredients
- 1 oz. white crème de cacao
- 1 oz. crème de menthe (Yengroff uses Giffard Menthe de Pastille)
- 1 oz. unaged rum (Vengroff uses Don Q)
- 1 oz. heavy cream
- 1 scoop green tea ice cream, to top
- Tools:blender
- Glass:hurricane
- Garnish:toasted coconut flakes, orchid (or other edible flower)
Preparation
Blend the first 4 ingredients with crushed ice. Pour into a glass, then add a float of green tea ice cream. Garnish.