Wonderful illustrations of the cocktail menu at the Butterfly.
tempus fugit • creme de cacao • creme de menthe • clarified milk punch
* white or green *
Of all the drinks we serve, this is the most emblematic of mid century drinking habits. When dining at a supper club in Wisconsin, one would always finish the night back at the bar with a sweet, creamy Grasshopper. When looking to modify this drink to modern tastes, the two things we tried to tame were the sweet and the creamy. A grasshopper is usually nade with sweet crèmes and heavy cream or half and half. We still use these ingredients but we utilize better ingredients and some old school methods to make it better. Tempus fugit is a spirits company out in California which is on a mission to resurrect forgotten spirits and liqueurs. The crème de cacao has real cacao, not essential oils and the crème de menthes is made with real mint. The result is a much richer and less cloying crème. In making our Grasshopper, we use a method that dates back centuries. Curdled milk has long been used by chefs to clarify consommé. All the small particles which cannot be removed by straining are attracted to the coagulating milk and removed to add clarity. At the base of our Grasshopper is crème de cacao and crème de menthe. We add a bit of backbone with aged rum and a bit of depth with the minty Italian Fernet Branca Menta. Orange juice is added for acidity, and a bit of water thins the mix out. Un-homogenized milk is heated to boiling and lemon juice is added while still hot. The lemon juice turns the milk solid and all the color from the Fernet, rum and cacao are removed. It is a very labor intensive process to strain the punch until it runs clear. It takes days to get the milk punch clarified leaving it shelf stable but still retaining the lactic quality of the milk. Upon receiving the drink, the guest is instructed to add drops of pandan extract to change the “clear” Grasshopper to the traditional “green” color. Pandan is a leaf native to Asia which is used to impart a creamy almond flavor to sticky rice and other dishes.