This rose-hued variation on a grasshopper from The Greenwood Supper Club in Fish Creek, Wisconsin trades crème de menthe for almond-flavored crème de noya. It first appeared in our Jan/Feb 2014 SAVEUR 100 issue with the article Ice Cream Cocktails.
- 2 cups vanilla ice cream
- 1 oz. crème de noya
- 1 oz. white crème de cacao
- Whipped cream, for garnish
Purée ice cream, 1⁄2 oz. crème de noya, and the crème de cacao in a blender; pour into a cocktail glass. Top with a dollop of whipped cream; drizzle remaining crème de noya over top. Serve immediately.