Blended Grasshopper

Photo by Aaron Graubart

Courtesy Jeffrey Morgenthaler, bartender, Pépé le Moko, Portland, Oregon

The wisecracking Morgenthaler refers to green crème de menthe as “the Danny Bonaduce of liquors—artificially colored, full of chemicals, and nobody has said anything nice about it since the 1970s.”

But Morgenthaler has transformed the original Grasshopper, traditionally served in a martini glass, into a creamy green milkshake that may be one of the most delicious drinks you’ve ever had.

It gets a bitter edge from Fernet Branca, plus a mouthwatering dash of sea salt. Served at Pépé le Moko, a small bar in the basement of Portland’s Ace Hotel, this gorgeous drink is Instagram catnip.

  • 1½ ounces green crème de menthe
  • 1½ ounces white crème de cacao
  • 1 ounce half and half
  • 1 teaspoon Fernet Branca
  • 1 pinch sea salt
  • 4 ounces vanilla ice cream
  • Mint sprig (for garnish)

In a blender, combine all ingredients, except garnish, with 1 cup crushed ice. Blend on low until smooth. Pour into a fountain soda glass or Collins glass. Garnish with a mint sprig, and serve with a colorful straw.

Published on August 9, 2016
About the Author
Kara Newman 
Spirits Editor

Kara Newman reviews spirits and writes about spirits and cocktail trends for Wine Enthusiast. She's the author of Shake.Stir.Sip.: 40 Effortless Cocktails Made In Equal Parts (Chronicle Books, coming fall 2016) as well as Cocktails for a Crowd (Chronicle Books, 2013).   Email:

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