Happy weekend, my friends, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. Today we’re rounding out Retro Week with a decidedly kitschy offering: The sweet and green grasshopper.
Photos by Claire Lower
[referenced url=”https://www.lifehacker.com.au/2017/09/3-ingredient-happy-hour-the-hanky-panky/” thumb=”https://i.kinja-img.com/gawker-media/image/upload/t_ku-large/ff7c8gnpyc6rtfnwnqnc.jpg” title=”3-Ingredient Happy Hour: The Hanky Panky” excerpt=”Happy weekend, my friends and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re going to be drinking my favourite cocktail to come out of American Bar in London, the Hanky Panky.”]
The grasshopper, which allegedly began its little cocktail life in New Orleans, is an after dinner mint-flavored dessert cocktail which gained popularity in the 1950s and ’60s. Not only does it taste like an alcoholic Andes mint, but the green hue makes it easy on the eyes. To make this decidedly dessert-like beverage, you will need:
- 30mL of green crème de menthe
- 30mL of white crème de cacao
- 45mL cream (I make mine with a little extra cream because I’m decadent like that.)
This will increase your ingredient count, but I think you deserve it.
Pour everything in a cocktail shaker filled with ice — regular ice works fine, or you could shake on one big cube — and shake it up until it’s almost too cold for your hand. If you shake it hard enough, you’ll have a nice bit of froth on top, so put in a bit of effort. Strain into a coupe glass and garnish with mint leaves or cocoa powder if you so desire.
Welcome to Retro Week, where we’ll be firing up the flux capacitor and bringing you 1950s know-how on everything from casserole-making to fallout-shelter-building to the joys of letting kids relax and play with trash.
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