a cocktail based on that one scene from A Bug's Life

Описание: I just thought it would be cool to drink grasshoppers.

We're challenging the limits of the Mai Tai format today. By swapping traditional orgeat for pistachio-grasshopper orgeat, the drink starts its journey into savory territory. The grasshopper, which brings a slight umami & toasted flavor, accentuates the Paranubes Oaxacan Rum & Cardenxe Sotol. A quarter ounce of Luxardo Del Santo (Green Chartreuse stand-in) bridges all of the flavors, and it's all balanced with a bit of Super Lime Juice (see how to make super juice here:    • The Ultimate Guide to Making Super Juice   ). Served in a handmade clay cup from Mexico, garnished with a bay leaf, makrut lime leaf, and whole clove.
Flik would be proud. Cheers!

Grass Conciousness
1 oz Oaxacan Rum (I use Paranubes)
1 oz Sotol (I use Cardenxe)
.25 oz Italian Herbal Liqueur (I use Luxardo Del Santo)
1 oz Pistachopper Orgeat*
.75 oz Lime Juice (I use Very Good Super Lime)

Shaken with ice, double-strained onto a large ice cube.

*PISTACHOPPER ORGEAT
100 g Raw pistachio nuts (shelled)
150 g White sugar
150 g Water
5 g Grasshoppers (salted)

Start by soaking the pistachios for at least 4 hours, preferably overnight in the fridge. Strain, discard the soaking liquid, and rinse. Remove the skins for a greener syrup (this should be relatively easy once the pistachios are fully hydrated).
Into a blender, combine pistachios, sugar, grasshopper, & water. Blend on high until liquid. Run the mixture through a nut milk bag. Bottle & refrigerate.


0:00 INTRO
0:37 Grasshopper Taste Test
1:21 Pistachopper Orgeat
1:55 Makin' the Drink
2:42 Drinkin' the Drink
3:28 Grass Consciousness Thoughts