Drink This Now: The Grasshopper at L.A. Jackson in Nashville

Just in time for the holiday season, L.A. Jackson at the Thompson Nashville has a super special seasonal cocktail for guests to enjoy: the Grasshopper. A creative riff on a classic drink, it’s made at L.A. Jackson in the frozen drink machine with creme de menthe, creme de cacao and Fernet Branca, and garnished with fresh mint and chocolate curls. But guest looking to up the ante can add candy canes or a mint fudge brownie to the drink for $2 all through the month of December for some extra holiday cheer.

“I took a course online when I first started bartending and it was all about cream drinks,” explains L.A. Jackson’s lead bartender Sally Gatza. “They have stuck with me so we decided to put one of the best – the grasshopper – in our frozen machine.”

Image: Mayter Scott

Perfect for that holiday spirit, Gatza continues: “we love that it coincides with Christmas time and can be a minty delight for everyone at L.A. Jackson to enjoy. There’s also a lot to play with for garnishes and knew it’d be a killer opportunity to partner with our James Beard Award Semifinalist Pastry Chef Lisa White and really go crazy without being too much.”

Grasshopper recipe and preparation

1 oz.creme
.75 oz. Creme de Menthe
1 oz. Creme de Cacao
.25 Fernet Branca
Fresh mint and chocolate curls, for garnish

Pour all ingredients, except for garnishes. Add 5-6 ice cubes to begin and add additional ice cubes to reach desired consistency. Blend. Pour into a glass and garnish with fresh mint, chocolate curls, brownie and peppermints or candy canes.