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.
El Chapulín
Jonathon Bush and Ryan Paul Magnuson, Manifesto Kansas City, MO
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
- Combine the first four ingredients in a mixing glass over ice and stir until chilled.
- Strain into a rocks glass over a large ice cube.
- Float the absinthe over the top of the drink.
- Garnish with a mint sprig.