El Chapulin

Jonathon Bush and Ryan Paul Magnuson, Manifesto Kansas City, MO

While most Grasshoppers showcase brandy, this stirred, boozy variation showcases tequila instead, specifically Tequila Ocho: “It has a bit of menthol on the nose, and we thought, ‘Hey, who would ever think of tequila for a Grasshopper?’” Jonathon Bush explains. The drink name is Spanish for a variety of grasshopper that is commonly eaten in certain areas of Mexico.

Ingredients

Serving: 1

  • 1 ounce Branca Menta
  • 1 ounce tequila, preferably Ocho Plata
  • 1/2 ounce crème de cacao, preferably Tempus Fugit
  • 3 drops Bittermens Xocolatl Molé Bitters
  • 3 dashes absinthe, preferably Kubler

Garnish: mint sprig

Directions
  1. Combine the first four ingredients in a mixing glass over ice and stir until chilled.
  2. Strain into a rocks glass over a large ice cube.
  3. Float the absinthe over the top of the drink.
  4. Garnish with a mint sprig.