Gustings' Grasshopper
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice
- Garnish: Mint leaf
- ABV: 16%
Ingredients
- Rémy Martin 1738 Cognac — ¾ oz (25 ml)
- Giffard Peppermint Pastille crème de menthe — ¾ oz (25 ml)
- Dutch Cacao white crème de cacao — ¾ oz (25 ml)
- Single cream / half-and-half — ¾ oz (25 ml)
How to make it
- SHAKE all ingredients with ice.
- Fine strain into chilled glass.
A cocktail with cognac and mint cream liqueur.
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