Grasshopper Swizzle

Garret Richard, Prime Meats | Brooklyn, NY

“This drink premiered at my last shift at Prime Meats, a ‘70s pop up that was a tribute to Stan Jones and disco-era drinks,” bartender Garret Richard recalls. The inspiration to turn the Grasshopper into a swizzle came from many visits to LA’s famed Tiki-Ti lounge, where creamy drinks are often flash-blended and served over crushed ice. “I always found this practice makes dessert-style drinks more palatable and lighter.” 

Ingredients

Serving: 1

  • 1 ounce Branca Menta
  • 1 ounce Branca Menta
  • 1/2 ounce white crème de cacao, preferably Marie Brizard
  • 1/2 ounce white crème de cacao, preferably Marie Brizard
  • 1/2 ounce dark crème de cacao, preferably Tempus Fugit
  • 1/2 ounce dark crème de cacao, preferably Tempus Fugit
  • 1/2 ounce Cognac, preferably Pierre Ferrand 1840
  • 1/2 ounce Cognac, preferably Pierre Ferrand 1840
  • 1 1/2 ounces half and half
  • 1 1/2 ounces half and half
  • 1 dash McCormick Buco Pandan Extract
  • 1 dash McCormick Buco Pandan Extract
  • 3 to 4 dashes five-spice bitters
  • 3 to 4 dashes five-spice bitters

Garnish: mint, grated nutmeg

Directions
  1. Flash blend the first six ingredients in a drink mixer with 8 ounces of crushed ice.
  2. Pour into a wine glass over crushed ice.
  3. Top with 3 or 4 dashes of bitters.
  4. Garnish with mint and grated nutmeg.

Tagged: Grasshopper

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