My Neighbor the Hibagon
This isn't the Grasshopper your grandparents used to make.
Many have childhood associations with this cocktail; likewise, most have adult fears having tried a Grasshopper made with artificially flavored and colored liqueurs. Dessert cocktails are often overlooked, or considered a relic, but after a big meal (especially the likes of which you'll have at Zen Box) a dessert cocktail is both a treat and digestif.
This version of the Grasshopper is named for the yeti-like cryptid that lurks around the forest of Mt. Hiba -- essentially, the Japanese version of Bigfoot. It's fluffy white due to the substitution of tofu for heavy cream, and the use of high-quality Creme de Menth and Creme de Cacao from Tempus Fugit. Not vegan? You can still enjoy the recipe this way... or replace the tofu with heavy cream.
- 1 ¼ oz Tempus Fugit Crème de Menthe
- 1 oz Tempus Fugit Crème de Cacao
- ½ oz Orgeat
- ¼ oz Pierre Ferrand 1840 Cognac
- 1 ½ oz Tofu Cream *
* To make tofu cream, blend 12 oz silky tofu with a ¼ cup of water. Adjust for viscosity.
Add all ingredients to a mixing glass. Cap with shaker and dry shake for 10 secs. Add ice and shake for an additional 10 secs. Double strain into a chilled coupe glass. Garnish with a Pocky stick and a mint leaf.
Zen Box Izakaya is Minneapolis's take on the traditional Japanese gastropub. They serve Japanese comfort food like ramen and small plates, as well as craft cocktails inspired by Asian flavors.