The Grasshopper cocktail is one that dates back to the era of Prohibition. A mixture of green creme de menthe, white creme de cacao and heavy cream, it’s supposed to be an after dinner libation. It’s not something I’d normally drink, but it did provide the starting point for this branca menta milkshake.
While researching various grasshopper cocktails and milkshakes, I came across a grasshopper shake from Jeffrey Morgenthaler. He uses the standard grasshopper ingredients along with a touch of Fernet Branca, vanilla ice cream and a pinch of sea salt. I decided for my version I was going to ditch the green creme de menthe altogether and replace it with Fernet Braca Menta.
I wanted mine to be a little bit stronger so I also added in half an ounce of Skipper Rum. Some good vanilla ice cream, a pinch of sea salt and a little bit of time in the blender and it’s done. And it’s freaking delicious. And I could use a refill right now. Please.
- 1 ounce Fernet Branca Menta
- 1 ounce white creme de cacao
- ½ ounce Skipper Rum
- Pinch of sea salt
- ½ cup vanilla bean ice cream
- 6 ice cubes, crushed
- Sprig of mint for garnish
- Add all ingredients except for garnish to a blender.
- Blend until combined and pour into a rocks glass.
- Garnish with a sprig of mint and enjoy!
Want more? Subscribe to our newsletter and you’ll get the latest buzz delivered directly to your inbox!
Note: This is a sponsored post. All thoughts, opinions, images and the recipe are my own.