Lee Zaremba’s Grasshopper

Lee Zaremba, Lazy Bird | Chicago

This vegan riff on the classic Grasshopper features oat milk in place of heavy cream. Meanwhile, carob syrup replaces crème de cacao, adding earthy notes, as well as a bit of body and weight.

Ingredients

Serving: 1

  • 1 ounce oat milk
  • 1 ounce oat milk
  • 1 ounce carob syrup (see Editor's Note)
  • 1 ounce carob syrup (see Editor's Note)
  • 1/4 ounce Fernet Branca
  • 1/4 ounce Fernet Branca
  • 1/4 ounce Zucca Rabarbaro
  • 1/4 ounce Zucca Rabarbaro
  • 1/4 ounce crème de menthe
  • 1/4 ounce crème de menthe

Garnish: mint leaf

Directions
  1. Combine all ingredients in a mixing tin and shake with ice.
  2. Strain into a chilled coupe.
  3. Garnish with mint leaf.
Editor's Note

Carob Syrup:
8 ounces carob
64 ounces simple syrup

Roast carob until toasted and aromatic (around 10 to 15 minutes at 300-350ºF). Add to simple syrup and heat on low heat for 25 to 30 minutes, but do not reduce. Strain through a chinois.

Tagged: oat milk

Drink with us.

Get our freshest features and recipes weekly.