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.
3 tablespoons (1 1/2 oz.) green crème de menthe
3 tablespoons (1 1/2 oz.) white crème de cacao
1/2 cup vanilla ice cream
2 tablespoons half-and-half
1 teaspoon Fernet-Branca
Pinch of sea salt
8 ice cubes
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.