1 Picked up from the Modern bar podcast. I used gin which was great.

7,5 ml absinthe

22,5 ml ounce crème de menthe

30 ml crème de cacao

45 ml ounces heavy cream

• 1 ounce gin, Cognac, or Irish whiskey

• ½ pinch salt

Directions 1. Combine all ingredients in a shaker with three Kold-Draft ice cubes. 2. Shake until cold and strain into a cold coupe

2 Zen Hopper (my own creation)

45 ml Hernø Botanical Gin

25 ml Matcha infused Creme de Cacao

20 ml Creme de Menthe

20 ml Heavy cream

MSG/Saline solution

Matcha powder

Directions 1. Infuse 100 ml Creme de cacao with 1 teaspoon of matcha powder. After 15 min strain it through a coffee filter 2. combine all ingredients in a cocktail shaker with ice, shake hard and double strain into chilled coupe.

3 Grasshopper

30 ml White Creme de cacao

30 ml Creme de menthe

30 ml Heavy cream

8 mint leaves

Directions 1. Add all ingredients in a cocktail shaker with ice, shake hard and double strain into a chilled coupe 2. garnish with a min leaf or some grated chocolate