Milky, mint, chocolate
For a throw-back dessert, serve this shake with a few Thin Mints.
A popular after-dinner drink in the 1960s, this vintage classic actually dates back to Prohibition, when it was submitted to a New York cocktail competition by New Orleans bartender Philibert Guichet of Tujaque’s. It won second place, but it didn’t become a phenom until much later, when an advertising campaign aimed at lady shoppers pushed its green glow. Although Grasshopper recipes abound, we love bartender Jeffrey Morgenthaler’s update: he adds a splash of Fernet-Branca and a pinch of sea salt to cut the sweetness.
1½ ounces (45 ml) green crème de menthe (Marie Brizard or Death’s Door Wondermint)
1½ ounces (15 ml) white crème de cacao
1 teaspoon Fernet-Branca
1 scoop vanilla ice cream
⅛ teaspoon sea salt
1 cup ice cubes
Mint sprig, for garnish
Combine ingredients in blender. Serve in a chilled rocks or cocktail glass. Garnish with the mint sprig.