Pistachio Grasshopper


1 ½ oz Green Crème de Menthe
1 ½ oz White Crème de Cacao
1 oz Half & Half
4 oz Pistachio ice cream
8 oz Crushed ice
1 pinch sea salt
Garnish: Grated pistachios and pistachio biscotti


Combine all ingredients in a blender, and blend on high speed until smooth. Serve in a tall, frozen glass, and garnish with grated pistachio and a pistachio biscotti.

“The Pistachio Grasshopper is a play on the classic grasshopper, a proven trifecta of crème de menthe, crème de cacao, and heavy cream. Our blended variation incorporates pistachio ice cream and a pinch of sea salt to offset any sweetness and bring out the delicious savory qualities innate to pistachios.”

Brad Goocher

La Farfalle Osteria

Charleston, South Carolina

Brad moved to New York from Atlanta, Georgia in 2010, where he honed his skills in mixology. Brad led the bartending team at La Birreria and worked at several other New York establishments, such as Roberta's, Grand Army, Lantern's Keep, and The Nomad. In 2016, Brad moved to Charleston with his girlfriend, Amanda, and their two pugs, Frank and Doug.