The Grasshopper Lies Heavy

David Kinsey, Kindred | San Diego

“While working on the drink, I couldn’t help but think of the Grasshopper,” says Kinsey. “At that point, it was tweaking spirit ratios to still keep the cocktail a Brandy Alexander, but with just the right amount of mint flavor in there for an added snap.” Kinsey thinks the shaken version of his drink has a “refined, shirt-and-tie holiday party feel to it,” but isn’t against letting loose and tossing it in a blender with ice or even a scoop of ice cream, to fully lean into the milkshake possibilities of this cocktail. “It’s been a long year,” he says, “and it’s the holiday season, so treat yourself.”

Ingredients

Serving: 1

  • 1 1/2 ounces VSOP brandy, preferably St-Rémy
  • 1/2 ounce mint liqueur, preferably Giffard Menthe-Pastille
  • 1/2 ounce Crème de Cacao, preferably Giffard
  • 3/4 ounce oat milk, preferably Oatly Full Fat Oatmilk
  • 1/4 ounce Coco Lopez coconut cream
  • 1/2 ounce aquafaba
  • 2 to 3 dashes Angostura Cocoa Bitters

Garnish: shaved chocolate

Directions
  1. Combine all the ingredients in a cocktail shaker and dry shake without ice to incorporate the ingredients.
  2. Add ice and continue shaking until chilled.
  3. Fine-strain into a chilled coupe.
  4. Garnish with shavings from an Abuelita hot chocolate disc

Tagged: brandy, vegan