Komodo Dragon

This Grasshopper riff gets its creaminess from coconut milk and a touch of pandan leaf extract.

Recipe courtesy Chad Solomon, proprietor, Midnight Rambler, Dallas

At heart, this is a Grasshopper that swaps out traditional cream for coconut milk, lauded by many as a vitamin-rich, lactose-free “superfood.” And in lieu of artificial crème de menthe, pandan leaf, often used in Southeast Asian cooking, provides bright color and a hint of herbaceous sweetness. (Note: Pandan leaf extract can be purchased at most Asian markets or online here.)

Blended Grasshopper
Ingredients
  • ¾ ounce coconut milk
  • ¾ ounce Marie Brizard White Cacao
  • ¾ ounce Branca Menta
  • 5 drops Pandan extract
  • 2 drops saline (1 part salt, 2 parts water)
Directions

In a cocktail shaker filled with ice, combine all ingredients. Shake well, and strain into a Nick & Nora glass (pictured above).

Published on October 12, 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 several cocktail books, including Shake.Stir.Sip. and NIGHTCAP: More than 40 Cocktails to Close Out Any Evening, which debuts in September 2018. Email: spirits@wineenthusiast.net



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