Coffee Grasshopper

This is a final instillation of the Grasshopper series of cocktails that use creme de menthe and cocoa flavors in cream to make a creamy dessert drink. This time I'm using white creme de menthe to blend mint flavor into the mix without turning the whole thing a mucky green color that green creme de menthe would create when mixed with coffee liqueur.

Here again is MurLarkey coffee whiskey, a good stand in when the sweetness of creme de menthe is enough to balance. And again the rich roasted taste of real coffee infused into the whiskey makes for an interesting twist to this old cocktail. This recipe makes the original drink even stronger.

• 1 1/2 oz. coffee liqueur (MurLarkey coffee whiskey used)
• 1 oz. white creme de menthe
• 1 oz. half-and-half

Combine all ingredients in a shaker with ice. Shake and strain into a chilled Old Fashioned glass full of fresh ice.