Photo: Greg DuPree; Prop Stylist: Kathleen Varner, Food Stylist: Mary Claire Britton
Active Time
5 Mins
Total Time
5 Mins
Yield
Serves 1 (serving size: about 1 1/2 cups)

Pépé le Moko
Portland, Oregon
In response to faux speakeasies and overwrought mixology, playful 1980s quaffs like that Day-Glo-green oddity the Grasshopper have made a comeback. Conjured at Tujague's in New Orleans during the early 20th century, the drink is being approached with a fresh perspective today by bartenders like Jeffrey Morgenthaler, who complements the requisite crème de menthe with Fernet-Branca and sea salt.

How to Make It

Add all ingredients (except mint) to a blender; process until smooth, 1 to 2 minutes. Pour into a chilled Collins glass. Garnish with mint.