Spring Grasshopper by Mixologist Orson Salicetti of Apothčke – New York, NY
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Spring Grasshopper
Mixologist Orson Salicetti of Apothèke – New York, NY
Adapted by StarChefs.com
February 2010
Yield: 1 Cocktail


Israeli Mint Water Reduction:
1 bunch Israeli mint

Assemble and Serve:
2 ounces red bean ice cream
2 ounces premium vodka 
1 ounce Israeli mint water reduction*
¼ ounce agave nectar
A generous sprinkle of Venezuelan premium cacao

For the Mint Reduction:
Fill a container with half hot water and half mint leaves. Close the lid and leave for one hour. Strain the water out into a squeeze bottle.   

To Assemble and Serve:
Mix all ingredients except the cacao in a mixer and shake vigorously with ice for ten seconds. Pour the mixed product through a strainer into a vintage champagne glass or martini glass. Sprinkle a generous amount of cacao on top of the finished product. Then garnish with baby mint leaves.