Grasshopper
Inspired by Creme de Menthe Day, this wobble shot is our version of the classic cocktail, the Grasshopper.
Ingredients
Creme de Menthe
A refreshing, creamy, and aromatic mint liqueur smooth enough to be had alone or added as a delicious kick to your favorite mixed drink.
Creme de Cacao
A delicious liqueur based on the cocao and vanilla bean. Smooth elegant flavors of chocolate and cocoa with hints of vanilla and cinammon.
Sugar
Chocolate
Heavy Whipping Cream
Gelatin
How it’s made…
Here is what we did
Chocolate bottom:
Break up 1 bar of dark amount of chocolate, defrost in microwave for 30 seconds, or until melted
On a large piece of aluminum foil, spread the melted chocolate into a thin layer. Let cool for 8-10 minutes
Use a circular cookie cutter to cut wafer sized circles out of the chocolate layer. Remove and set aside
Grasshopper Filling:
Bloom gelatin
Heat 1 cup heavy whipping cream over medium heat
Add 2 tbsp sugar and stir
Take off heat and add 2 tbsp creme de menthe and ¼ cup creme de cacao, while stirring
Spray non stick on the mold and blot off excess non stick spray
Pour mixture into mold, removing any air bubbles by poking with a toothpick. Refrigerate for 3 to 4 hours
Place chocolate wafer on filling, carefully remove from mold
Garnish with mint and enjoy!
There’s no sense sitting around waiting for the gelatin to get firm.
Make yourself a cocktail while you wait for the gelatin to sit.
Grasshopper
You already have all of the ingredients, why not make a classic grasshopper?
1 oz (1 part) Crème de cacao,
1 oz (1 part) Crème de menthe,
1 oz (1 part) Heavy Cream
Fill a cocktail shaker halfway with ice, add ingredients; secure lid and shake vigorously until thoroughly chilled
Strain into martini glass. Served up.