It Ain't Easy Being Green

This post is rated 21 and up. Well, not really. You can still read it, but don't come crying to me that you aren't old enough to buy the ingredients. You've been warned. 

I whipped up a batch of these for my friend's bachelorette party the other night and it was a hit. I thought you, also, might enjoy being a hit, so here is the secret to holiday drink goodness. My friends, I give you: The Grasshopper. A sure-fire addition to any Christmas or New Year's party. Or any party for that matter.

I did a little research (Wikipedia is so handy) and found out that this cocktail originated in New Orleans at a bar named Tujague's in the 1950s. Well, my recipe originated in Cedar Grove from the Gesches sometime in the 90s or something. It combines minty goodness and ice cream and is fabulous. 

Here's what you'll need:

1) A thing of Cool Whip.
(And yes "thing" is a technical term of measurement)

2) A 5-quart bucket of vanilla ice cream.
Ideally a limited edition Green Bay Packer vanilla ice cream.

3) 1/2 cup of Creme de Cacao and 1 and 1/2 cup of Creme De Menthe
This is what makes it delicious, green, and minty.

4) A really big bowl

Let's do this. Before you start I would advise letting all the ingredients sit on the counter for about 15 minutes to thaw. It will let the ice cream and cool whip soften up and make this whole process a lot more painless.  

First things first, spoon almost all of the vanilla ice cream into the big bowl. I'd leave out a little bit because the finished product is going back in that 5-quart Packer-themed bucket. After the ice cream, add in all the cool whip in a similar fashion. 

Now, throw in the Creme de Cacao and Creme de Menthe. It will look really green and weird. Like this:

Now you start stirring. As you can see from the picture, I am using a massive spoon. It is the most handy spoon in our whole kitchen, but I have theories that it was once one of those decorative ones you nail to the wall to look country chic or something. However it got here, I'm glad it's around because it makes this job a lot easier. It will start to look more like this...

...which, I know, does not look appetizing, but we all know never to judge a recipe until it's finished. Or books by their covers. Or people by their appearance. Check you out, thought you were just getting a delicious how-to session and I slipped in a life lesson when you weren't looking. Anyway. When you break into Jillian Michaels beast mode and flex those stirring muscles, the end result will look like this: 

As you can see, in the end I called in the whisk for reinforcements. Your hard work is almost done. Now, all that is left to do is pour this finished mixture back into the empty ice cream bucket. This makes it super easy to tote around and seal back up. 

Keep it in the freezer and it will last you for a LONG time. Unless you have to entertain 40 people, then it will be gone immediately. Just scoop it out into little cups for everyone's happiness, minty-ness, and holiday cheer. Even if you are the lame one in the group, bringing a bucket of this will boost your ratings, guaranteed. Now go forth and conquer! 

2 out of 2 friends agree that this is delicious.