Grasshopper

By ltrodrigu

Minty, chocolaty, rich and gorgeously smooth, this is what you’ll want to end your summer night with. A splash of Fernet adds just the right curveball of complexity.

Ingredients

• 1 1/2 ounces green crème de menthe
• 1 ounce white crème de cacao
• 4 ounces vanilla ice cream
• 1 ounce half-and-half
• 1 teaspoon Fernet-Branca
• a pinch of sea salt
• 8 small ice cubes
• mint leaves, for garnish

Details

Servings 1
Adapted from wsj.com

Preparation

Step 1

Add green crème de menthe, white crème de cacao, vanilla ice cream, half-and-half, Fernet-Branca, sea salt and ice cubes to a blender. Blend until smooth. Pour into a chilled Collins glass. Garnish with mint leaves.