Doug Phillips's Grasshopper Cocktail Recipe | PUNCH
With this cocktail recipe, Doug Phillips, of Heavy Feather in Chicago, took second place in our recent Grasshopper blind tasting.
Ingredients
- 1/2 ounce Cognac, preferably Pierre Ferrand 1840
- 1/2 ounce green crème de menthe, preferably Marie Brizard
- 1/2 ounce white crème de menthe, preferably Tempus Fugit
- 1/2 ounce crème de cacao, preferably Tempus Fugit
- 6 ounces vanilla ice cream
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