The grasshopper cocktail was James’s mom’s favorite drink when he was growing up back home in Australia and I have made a few iterations in the past few years but this one is my favorite. As a cocktail with such a creamy base it would have been easy to clarify this one with the addition of citrus, however, I wanted it to remain as close to the original as possible so I left out the citrus and added sherry in its place.
I had no idea if it would work but to give myself the best chance of success I also used a cinnamon Irish crème liqueur, as these products are known to be very volatile when combined with the wrong ingredients. It worked perfectly and once the concoction had separated I simply strained it through some cheesecloth, chilled the remaining liquid and enjoyed my delicious cocktail. Clarifying cocktails seems like a crazy science, however, this method has been around for so long. It fell out of popularity for quite some time, but after spending a lot of time in Europe last year I realized how popular the Clarified Milk Punch was and just had to give it a go. I was intimidated of course, however, after speaking with some friends in the industry and a few attempts I felt like a pro.
- Combine all ingredients in a clear container
- Stir to combine ingredients
- Sit for 10-15 minutes, or until the concoction is separated
- Strain into cocktail shaker through cheesecloth to remove unwanted particles
- Add ice to a cocktail shaker
- Shake to chill and combine ingredients
- Strain into a coupe glass over clear ice, for effect
- Grate chocolate over the top
- Garnish & Enjoy!