Young Grasshopper Cocktail
From Imbibe Magazine·View original →
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Ingredients
- 1 ozwhite crème de cacao
- 1 ozcrème de menthe (Yengroff uses Giffard Menthe de Pastille)
- 1 ozunaged rum (Vengroff uses Don Q)
- 1 ozheavy cream
- 1 scoopgreen tea ice cream, to top
Preparation
- 1.
Blend the first 4 ingredients with crushed ice. Pour into a glass, then add a float of green tea ice cream. Garnish.