Ironically the notification for this post came as I sat down at the bar at Sparrow here in Chicago as they are known for their Grasshopper. Ingredients listed on the menu: Sparrow Rum Cream, Crème de Menthe,Crème de Cacao, Mint. It’s a delicious drink.
Oh! I have several Aviary books but almost never think to look at them, except for that amazing leather bound Office classics book. A bar I have long wanted to go to…
It’s over the top, and if you can swing it getting into the Office speakeasy is well worth it. They made me some caramelized onion syrup old fashioned thing that doesn’t sound like it would work but did.
Not sure if this is sacrilege but I had that giant bottle of TF menthe and it always felt too dominant whatever I put it in so I ended up just buying peppermint extract and using it like bitters. Anyway there’s a stinger angle here with the congnac so I might have called your variant a wasp or hornet or something. I don’t know—is there a bug with a stinger that eats apples🤔?
I have never made a Grasshopper, but I made a Hard Start flip that ended up tasting astoundingly close to mint chocolate chip ice cream. It doesn't have chocolate notes sepcifically, but has the bitterness from Fernet Branca, and a good dose of sweetness really balances it out.
I went a different way to get chocolate mint. Soaked cacao beans in vodka to get chocolate taste in a not-sweet spirit base, limited creme de cacao and used Rumple Minze for the peppermint. Can't remember exact ratios. Doesn't take much RM as it is very strong pepermint.
Ironically the notification for this post came as I sat down at the bar at Sparrow here in Chicago as they are known for their Grasshopper. Ingredients listed on the menu: Sparrow Rum Cream, Crème de Menthe,Crème de Cacao, Mint. It’s a delicious drink.
Can you imagine your variation, except using Calvados? Laird’s is hard to come by here.
Yes, absolutely. Calvados tends to be a little softer but is almost always a good swap for Lairds
I’ve enjoyed the Aviary’s variation which is
1.25 mint infused vodka
1 creme de cocoa
1 white chocolate syrup
.25 Ancho Reyes verde
Oh! I have several Aviary books but almost never think to look at them, except for that amazing leather bound Office classics book. A bar I have long wanted to go to…
It’s over the top, and if you can swing it getting into the Office speakeasy is well worth it. They made me some caramelized onion syrup old fashioned thing that doesn’t sound like it would work but did.
Oh my goodness. Congrats on Little Cuz.
And please give my regards to your wonderful wife. I've been following her work for many years, and she's the only reason I subscribe to the Post.
Oh, and the newsletter is pretty good too. I guess =)
Not sure if this is sacrilege but I had that giant bottle of TF menthe and it always felt too dominant whatever I put it in so I ended up just buying peppermint extract and using it like bitters. Anyway there’s a stinger angle here with the congnac so I might have called your variant a wasp or hornet or something. I don’t know—is there a bug with a stinger that eats apples🤔?
I was thinking mint extract would be a way to add mint but reduce the sweetness as well.
Extracts live in the baking cabinet, and I am not sure I have full authorization to go there. Might require high level diplomatic negotiations.
(I kid, and I now keep vanilla and almond extract on the bar, but the baking zone is definitely a foreign country to me.)
I have never made a Grasshopper, but I made a Hard Start flip that ended up tasting astoundingly close to mint chocolate chip ice cream. It doesn't have chocolate notes sepcifically, but has the bitterness from Fernet Branca, and a good dose of sweetness really balances it out.
1 oz Fernet Branca
1 oz Branca Menta
0.5-0.75 oz demerara gum syrup
1 whole egg
Needs more bug?
I went a different way to get chocolate mint. Soaked cacao beans in vodka to get chocolate taste in a not-sweet spirit base, limited creme de cacao and used Rumple Minze for the peppermint. Can't remember exact ratios. Doesn't take much RM as it is very strong pepermint.