LCBO Food & Drink Holiday 2019

CREAMY COCKTAILS

The Grasshopper The visual appeal of this cocktail is just the beginning of a sensory journey into creamy, dreamy mint chocolate. Perfectly balanced, it can be served at a cocktail party or as a drinkable dessert.

Rim it up! A great way to transform this into a dessert is with a fun rim. Try shaved chocolate or graham cracker crumbs, or even crushed candy canes.

Fun Fact. “Crème” when referring to liqueurs doesn’t mean “cream,” it refers to the velvety texture that comes from the high sugar content. History The Grasshopper cocktail was invented around 1918 at a bar called Tujague’s in New Orleans, and while it wasn’t created specifi- cally for the holidays, its stunning green hue was a natural fit for the festive season. It is a simple recipe, consisting of equal parts green crème de menthe, white crème de cacao, and cream (how heavy a cream you use is up to you), shaken with ice and served in a Martini glass. The popularity of the drink expanded through the 1950s, spawning variations includ- ing a frozen ice cream version that became popular in the central states and is still served throughout the U.S., and even a Grasshopper pie with the same mint chocolate flavours. It’s an appealing taste that never goes out of style.

Modern variation If your palate finds the classic a bit sweet, try a version that is 1 oz white crème de cacao ( LCBO 631226, $22.45), 1 oz green crème de menthe ( LCBO 633677, $24.45), 1 oz cream, then add 1 tbsp (15 mL) brandy or Fernet-Branca, or a dash of chocolate bitters. A fresh mint garnish creates a lighter feel.

We love the original recipe but, to add some additional luxury, we finish the cocktail with a scoop of vanilla ice cream and a pinch of crushed chocolate-covered coffee beans. Grasshopper deluxe

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HOLIDAY 2019 FOOD & DRINK