When I think of mint and cocktails, my tastes generally run to things like Caipirinhas with a little mint muddled in with the lime, or Mint Juleps with lots of Makers Mark bourbon, a sprig or two of mint, and very little sugar, or Bobby Flay-inspired hard lemonade, with rum and lemons and mint. Remembering my mother's and aunts' fondness for Grasshoppers whilst writing the recipe for Mint-Basil ice Cream, I decided to revisit the 1950's classic with it (http://food52.com/recipes/18100_mintbasil_chip_ice_cream). Not only did it bring back some wonderful memories, it wound up doing double-duty, both as a dessert AND a drink, which is more than you can say about most things these days.


2 scoops Mint-Basil Chip Ice Cream
1/2 ounce green creme de menthe
1 ounce white creme de cacoa
1 shot vodka
a little heavy cream if too thick


Step 1
Combine all ingredients in a blender and whirl until smooth. Pour into a couple of martini glasses, garnish with mint sprigs and serve with a spoon.