Made with horchata in place of cream and a touch of matcha powder, this refined take on a Grasshopper from New York City’s Villanelle is decadent, dairy-free and downright delicious. The tea not only lends the cocktail its gorgeous green hue, but its savory, herbal flavor also balances out the lightly sweet Branca Menta and rhum agricole. It’s like a liquid Andes chocolate.
Add the horchata, rhum agricole, agave, and Branca Menta to a shaker tin with cubed ice and shake.
Using a Hawthorne strainer, strain into a chilled coupe glass.
Garnish with a mint leaf.
Contributed by Villanelle