Frozen Grasshopper

Andrew and Briana Volk from Portland Hunt & Alpine Club in Portland, Maine, share their take on the classic grasshopper. This frozen cocktail is infused with bracing aquavit, bringing a bite of caraway, fruity banana liquor, and cooling crème de menthe, resulting in a balanced but strong drink. Using two kinds of crème de menthe, both white and green, creates the contrast between the stark white whip and minty green drink, but either color can be used in both.

By Andrew Volk and Briana Volk

Gallery

Credit: Photo by Victor Protasio / Prop Styling by Christine Keely

Recipe Summary

total:
1 hr 20 mins
active:
20 mins
Yield:
2 to 4
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Ingredients

Rich Simple Syrup
Grasshopper Whip
Frozen Grasshopper
Additional Ingredient

Directions

Make the rich simple syrup

  • Bring sugar and 1/4 cup water to a boil in a small saucepan over medium, stirring often to dissolve sugar. Transfer to a small heatproof bowl, and let cool completely, about 1 hour.

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Make the grasshopper whip

  • Beat cream and crème de menthe with a hand mixer on medium-high speed until medium peaks form, about 8 minutes. Chill until ready to use.

Make the frozen grasshopper

  • Process all ingredients in a blender on low speed, quickly increasing speed to medium-high, until smooth, 1 minute to 1 minute and 30 seconds. Divide grasshopper evenly between 2 chilled glasses. Top evenly with grasshopper whip. Garnish with shaved chocolate, if desired. Serve immediately.

Make Ahead

Rich simple syrup may be stored in an airtight container in refrigerator up to 1 month.

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