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