Flying Grasshopper

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Flying Grasshopper ingredients in original amounts, cl, oz and parts

Ingredient	Amount	cl	oz	parts
VodkaSource suggests this bottle (not required): Ketel One Vodka	22.5 ml	2.3 cl	0.8 oz	1 part
White Creme de CacaoSource suggests this bottle (not required): Giffard White Crème de Cacao	22.5 ml	2.3 cl	0.8 oz	1 part
Crème de mentheSource suggests this bottle (not required): Giffard Peppermint Pastille	22.5 ml	2.3 cl	0.8 oz	1 part
Whipping Cream	30 ml	3 cl	1 oz	1.3 parts
Cocoa Powder (optional)	0.5 teaspoon	—	—	Optional
Powdered Sugar (optional)	0.5 teaspoon	—	—	Optional
Simple Syrup (optional)	2.5 ml	0.3 cl	0.1 oz	0.1 parts
Mint (optional)	1 piece	—	—	Optional

Garnish: Narrow cocoa-sugar rim and exactly one mint sprig tip

1. 01

   Pre-chill one coupe and mix equal small amounts of cocoa powder and powdered sugar on a plate.

2. 02

   Moisten only the outside edge with simple syrup and apply a narrow cocoa-sugar rim.

3. 03

   Add vodka, white crème de cacao, crème de menthe, and cream to an ice-filled shaker.

4. 04

   Shake hard until cold and lightly aerated.

5. 05

   Fine-strain into the prepared coupe without wetting the rim.

6. 06

   Float exactly one mint sprig tip at the center and serve.

Kokto editorial profile for this exact house build. Scores are directional, not laboratory measurements or universal values.