Variations on a Theme: Branca Menta Grasshopper

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This isn’t just any Grasshopper, it’s a Branca Menta Grasshopper. This fancy, complex, multileveled Grasshopper went on holiday. He left his tiny apartment on E6th street, got on a plane at LGA and headed south for some adventures. On his adventures, he took some friends with him. Since he isn’t just any Grasshopper, he doesn’t have the usual friends.

Grasshopper-Trio-2015

This Branca Menta Grasshopper likes to hang with Coconut Milk and Scrappy’s Chocolate Bitters. This Grasshopper Trio had the BEST OF TIMES on their holiday. Such good times that they even wrote down some notes about their travels.

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Grasshopper in Kentucky

  • 1 oz Branca Menta
  • 3/4 oz Bourbon
  • 1/2 oz Scrappy’s Chocolate Bitters
  • 1 oz Coconut Milk
  • Garnish: Mint Leaf

Combine ingredients in tin with ice and shake until ingredients have combined and incorporated. You may have to shake very hard to get the Coconut Milk to play along. Strain into coupe, spank the Mint and garnish.

Grasshopper-in-NOLA-2

Grasshopper in NOLA

  • 1 1/4 oz Branca Menta
  • 1/2 oz Scrappy’s Choco Bitters
  • 1/2 oz St George NOLA Coffee Liqueur
  • 1 Coconut Milk
  • Garnish: Grated dark Chocolate

Combine ingredients in tin with ice and shake until ingredients have combined and incorporated. You may have to shake very hard to get the Coconut Milk to get with the program. Grate dark Chocolate on top.

Grasshopper-in-the-Gulf-3

Grasshopper in the Gulf

  • 1 oz Branca Menta
  • 1 oz Flor de Caña 7
  • 1/2 oz Scrappy’s Choco Bitters
  • 1 oz Coconut Milk
  • 1/2 oz Orgeat
  • Garnish: Mint Bouquet

Combine ingredients in tin with ice and shake until ingredients have combined and incorporated. You may have to shake very hard to get the Coconut Milk to get in line. Spank the Mint Bouquet and garnish.

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Let’s just look at this again, shall we? This fancy Branca Menta Grasshopper in the Gulf has such a nice hat.

Thanks again to the Baddish Group and Branca Menta for making this tasteful Grasshopper journey possible.

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Devil’s Pie

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This drink was fully inspired by the Vosges Black Salt Caramel Chocolate Bar. My girlfriend and I ate it, then we thought, “How close can we get to this in a drink?” Well, with the ingredients on hand, this was as close as I could get. It’s pretty fabulous. Not terribly sweet, nice and dark, and the two Amari make things interesting.

Bonus: Bourbon Smoked Sea Salt is always the best.

Yesterday, the new D’Angelo record Black Messiah came out and oh my god, CANNOT STOP LISTENING. It’s so damn funky and D’Angelo just totally rules on vocals. I mean, he always rules, but the Lordt knoweth, he totally owns. Fabulous. We named this drink after one of his songs, Devil’s Pie.

Devil’s Pie

  • 2 oz Flor de Caña 7 Year Aged Rum
  • 3/4 oz Averna Amaro
  • 1/2 oz Green Mountain Maple Liqueur
  • 1/4 oz Santa Maria al Monte Amaro
  • 1/4 oz Scrappy’s Chocolate Bitters
  • 1 pinch Bourbon Smoked Sea Salt
  • Shaved dark Chocolate

Combine ingredients over ice and stir. Strain into coupe, shave dark Chocolate on top.

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