House recipe
Candy Cane Grasshopper
The creamy mint-and-chocolate classic, rebuilt with fresh mint syrup, chocolate and cream, and a crushed candy cane rim. Dessert, not a novelty.
- Glass
- Coupe
- Garnish
- Crushed candy cane rim and a small mint leaf
- Time
- 5 min (plus 10 min for the syrup)
Ingredients
- 1 ozFresh mint syrup (1 cup packed mint leaves blended with 1 cup cooled simple syrup, then strained)
- 0.5 ozChocolate syrup
- 1.5 ozHeavy cream
- 1 ozWhole milk
- PinchSalt
- 1Candy cane, finely crushed, for the rim
Method
- Wet the rim of a chilled coupe with a little of the chocolate syrup and dip it in the crushed candy cane.
- Shake the mint syrup, chocolate syrup, cream, milk and salt hard with ice for 15 seconds.
- Strain into the coupe and float a small mint leaf on top.
- Skip peppermint extract: most brands are made with alcohol. The fresh mint syrup does the job.