Mulled Toddy
A couple things about me: I tend to make my hot toddys with black tea, and I’m half German, which means hot mulled wine, or glühwein, has made an appearance at more than a Christmas or two. This hot c...
Ah, the Grasshopper. You may know this cocktail as the bright green beacon in a glass, but that isn’t always the case. Invented in 1918 in the French Quarter of New Orleans and made popular throughout the 50s and 60s, the Grasshopper tends to be forgotten as passé. But when made with high quality ingredients designed to honor original recipes like Tempus Fugit Spirits, it’s a revelation.
This recipe comes from the cocktail maestro himself, David Wondrich. Referred to as a “tawny grasshopper”, as it isn’t green, and the cacao is a rich, light brown color. It also throws a full ounce of brandy into the mix, but what the hey – it’s been a rough year.
Ingredients
SERVINGS: 1 Cocktail
- 1/2 ounce Tempus Fugit creme de menthe
- 3/4 ounce Tempus Fugit creme de cacao a la vanille
- 3/4 ounce cream
- 1 ounce brandy
Preparation
1. Combine all ingredients in a shaker. Add ice. Shake and strain into coup, martini, or Nick & Nora glass.
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