Bitter-hopper

by James Stevenson

Many of the cocktails originally created in the 90’s were a little unbalanced and I believe the Grasshopper is a great example of a cocktail that was amazing for the time but for todays educated cocktail connoisseurs who are chasing a more balanced cocktail I decided I wanted to modernize this delicious cocktail.

The ingredients in the original cocktail came together deliciously and it was prepared more often than not as a dessert like nightcap. In modern day people are drinking cocktails all night long and restaurants are even doing cocktail pairings with dinner so I think this version may be a better balanced option in place of dessert. I was inspired by a visit to MG Road in Asheville where they specialize in making old school disco cocktails with a modern twist.

Ingredients:

  • 2 ounces white rum
  • 1/2 ounce Creme de Menthe
  • 1/2 ounce Monin white chocolate syrup
  • 1 ounce coconut yogurt
  • 3-4 dashes angostura bitters

Method:

  1. Combine all ingredients in a cocktail shaker with ice
  2. Shake hard to chill and combine ingredients
  3. Strain into a hi-ball/hurricane glass over crushed ice
  4. Dash bitters over top
  5. Garnish & Enjoy!

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