Flying Grasshopper

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Coupe glass
• Ice: Ice
• Garnish: Powdered sugar & chocolate powder rim, plus float tip of mint sprig
• ABV: 15%

Ingredients

• Ketel One Vodka — ¾ oz (22.5 ml)
• Dutch Cacao white crème de cacao — ¾ oz (22.5 ml)
• Giffard Peppermint Pastille crème de menthe — ¾ oz (22.5 ml)
• Single cream / half-and-half — 1 oz (30 ml)

How to make it

1. SHAKE all ingredients with ice.
2. Fine strain into chilled glass.
3. Garnish with powdered sugar & chocolate powder rim, plus float tip of mint sprig.

A refreshing cocktail with mint and chocolate.

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