Upgraded Grasshopper

1 14 oz Cream (mint infused, see note)
1 oz Cognac
1 oz Añejo rum
12 oz Crème de Cacao
2 ds Bitters (mint bitters)
2 ds Chocolate bitters (or mole bitters)
2 spg Mint (as garnish)
Shake all ingredients hard till good and frothy. Pour over an ice-filled highball glass. Garnish.
To make the mint cream, take 1/2 cup heavy cream and 1/2 cup clean mint leaves, combine, and rest in the refrigerator for 2 days. Strain through a fine mesh strainer and discard mint. This is an adult version of a classic dessert drink.
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Zachary Pearson's picture

Curated this. To bring it in

Curated this. To bring it in line with the citation, changed 1 1/4 oz mint to 1 1/4 oz mint infused cream. Changed 2 dashes mint to 2 dashes mint bitters. Removed copyrighted caption and replaced it with instructions for making the mint cream.