A traditional grasshopper calls for creme de menthe and creme de cacao -- essentially an Alexander made with creme de menthe. This version (in Italian, cavalletta means "grasshopper") calls for the Italian digestivo Branca Menta, which is the minty cousin of the famously bracing Fernet Branca. At 80 proof, the Branca Menta brings more flavor and a hint of bitter as a backbone.
A number of Fernet or Branca Menta versions of the grasshopper or Alexander exist online, but most call for a chocolate liqueur like Godiva, which is too sweet, or heavy cream, which is too cloying. Instead, use a good-quality creme de cacao, such as Marie Brizard or Drillaud, and always go with light cream.
Servings: 1
Ingredients
- Ice
- 1 ounce Branca Menta
- 1 ounce creme de cacao
- 1 ounce light cream
- Whole nutmeg
Directions
Fill a cocktail shaker halfway with ice. Add the Branca Menta, creme de cacao and light cream. Shake well, then strain into an old-fashioned or rocks glass. Grate a little of the nutmeg on the surface.
Recipe Source
Adapted by Spirits columnist Jason Wilson, from the blog MeasureandStir.com.
Tested by Jason Wilson and Jane Touzalin.
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