72 DECEMBER 2020
BOTTLE SERVICEFrozen Grasshopper
ACTIVE 20 MIN; TOTAL 1 HR 20 MIN
SERVES 2 TO 4“The Grasshopper was a ’50s classic; the
aquavit as the base in our version is a nod
toward Hunt + Alpine’s Scandinavian-
inspired space. With its green color, this
drink is a great holiday indulgence,” say
Andrew and Briana Volk of the Portland,
Maine, bar. Banana liqueur rounds out two
kinds of crème de menthe, creating the
contrast between the white whip and green
drink; either color can be used in both.RICH SIMPLE SYRUP
1 / 2 cup granulated sugar
1 / 4 cup water
GRASSHOPPER WHIP
3 / 4 cup heavy cream
6 Tbsp. white crème de menthe
(such as Tempus Fugit)O MUCH OF what we find comforting about the holidays rests
on tradition, whether it’s a grandiose roast or an indulgent
spread of chips and dips. Cocktails are no exception, as we
learned when we asked a handful of restaurant pros to talk
about the drinks that make their hours of family bonding and
cooking—and yours now, as well!—a whole lot merrier.S
FROZEN GRASSHOPPER
1 / 2 cup heavy cream
1 / 4 cup (2 oz.) aquavit (such as Krogstad)
1 / 4 cup Rich Simple Syrup
2 Tbsp. (1 oz.) green or white crème de
menthe
2 Tbsp. (1 oz.) banana liqueur (such as
Tempus Fugit Crème de Banane)
31 / 2 cups ice cubes
ADDITIONAL INGREDIENT
Shaved dark chocolate (optional)- Make the rich simple syrup: Bring sugar
and^1 / 4 cup water to a boil in a small sauce-
pan over medium, stirring often to dissolve
sugar. Transfer to a small heatproof bowl,
and let cool completely, about 1 hour. - Make the grasshopper whip: Beat
cream and crème de menthe with a hand
mixer on medium-high speed until medium
peaks form, about 8 minutes. Chill until
ready to use. - Make the frozen grasshopper: Process
all ingredients in a blender on low speed,
quickly increasing speed to medium-high,
until smooth, 1 minute to 1 minute and 30
seconds. Divide grasshopper evenly
between 2 chilled glasses. Top evenly with
grasshopper whip. Garnish with shaved
chocolate, if desired. Serve immediately.
MAKE AHEAD Rich simple syrup may be
stored in an airtight container in
refrigerator up to 1 month.
Paris Between the Wars
TOTAL 5 MIN; SERVES 1“This cocktail was created by our former bar
chef Abigail Gullo,” report Ti Martin and
Lally Brennan of Commander’s Palace in
New Orleans. “It’s been a holiday favorite
of ours for years ever since, as it just puts
us in a good mood.” Smokiness from the
blended Scotch, rounded bitterness from
Campari, and a tart kiss of lemon make for
a well-balanced and refreshing drink.11 / 2 Tbsp. (^3 / 4 oz.) Campari
11 / 2 Tbsp. (^3 / 4 oz.) blended Scotch whisky
(such as Dewar’s)
1 Tbsp. fresh lemon juice
1 Tbsp. simple syrup
1 / 2 cup ice cubes
2 Tbsp. (1 oz.) dry sparkling wine, such
as brut Cava
Lemon peel strip, for garnishCombine Campari, Scotch, lemon juice,
simple syrup, and ice in a cocktail shaker.
Cover and shake vigorously until well
chilled; strain into a cocktail glass. Top with
sparkling wine, and garnish with lemon
peel strip.