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Grasshopper
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Grasshopper

By
Grasshopper

The Grasshopper served at Dante, a New York City cocktail bar, is a fairly straightforward affair, calling on the crème de menthe, crème de cacao and cream demanded by the drink’s classic formula. To this, Dante adds an extra dose of both mint and chocolate flavor. The mint comes in the form of Branca Menta, the minty cousin to the Italian amaro Fernet Branca. Meanwhile, a slight shower of shaved chocolate on the drink’s surface crowns the cocktail. Be sure the crème de menthe brand you end up using is of the green variety, and not the clear. The color of the cocktail, said Linden Pride, an owner of Dante, is “part of its success story. It catches people’s attention.” —Robert Simonson

Ingredients

  • 1 ½

    ounces heavy cream

  • 1

    ounce crème de menthe, preferably Marie Brizard

  • 1

    ounce crème de cacao, preferably Giffard

  • ¼

    ounce Branca Menta

  • Ice

  • Chocolate, for garnish

Preparation

  1. Combine all ingredients, except the chocolate, in a cocktail shaker half-filled with ice. Shake until chilled, about 10 seconds, and strain into a chilled coupe.
  2. Grate a light dusting of the chocolate over the surface of the drink.