Ditch the green beer for this minty treat!
March 16, 2017 | Category: Food & Wine
It’s St. Patrick’s Day tomorrow, and thanks to this week’s debut of An Avocado a Day, we’re already feeling green. This cookbook helps you do justice to your daily avocado goals. Not only will it help you take your guac and avocado toast to the next level, it will also introduce you to innovative, surprising, and delicious ways to integrate avocado into every meal of the day: savory dishes, desserts, and even beverages!
The recipe excerpted here puts a clever spin on a minty cocktail classic—and unlike certain dye-enhanced adult beverages you might be planning to imbibe tomorrow (we’re not judging), the springy color of the Avocado Grasshopper is 100 percent natural.
Jeffrey Morgenthaler, bartender extraordinaire, has revived many classic cocktails, but the grasshopper is my favorite. His version uses ice cream and half-and-half to create a ridiculously delicious shake cocktail. This version skips the dairy entirely, but I don’t think you’ll miss it, thanks to the thickness of the avocado.
MAKES ONE 6-OUNCE SERVING
1 cup crushed ice
1⁄3 cup avocado, fresh or frozen and defrosted
1⁄3 cup unsweetened almond milk or milk of choice
1 ounce vodka
1 ounce crème de menthe
1 ounce crème de cacao
2 teaspoons honey
1 teaspoon Fernet-Branca
Pinch of sea salt
1 sprig fresh mint, for garnish (optional)
1 crushed chocolate wafer cookie, for garnish (optional)
- in a blender on high speed, blend the ice, avocado, almond milk, vodka, crème de menthe, crème de cacao, honey, fernet, and salt until smooth.
- To serve, pour the cocktail into a tall, frozen glass, and garnish it with the mint and cookie crumbs.
(© Lara Ferroni 2017)