A premium crème de menthe like Marie Brizard's makes this Grasshopper spin-off sing. Bittermens' revolutionary Xocolatl Mole Bitters are worth seeking out. Created by Jackson Cannon of Eastern Standard in Boston.
Adapted from Absinthe Cocktails by Kate Simon
1 ounce dry gin
1/2 ounce absinthe verte
1/2 ounce green crème de menthe
1/2 ounce simple syrup
1/2 ounce half-and-half/half cream
1 egg white
1 dash Bittermens' Xocolatl Mole Bitters or shaved bittersweet chocolate
Fill a stemmed glass with ice and let sit to chill.
In a shaker, combine the ingredients and shake without ice to blend. Add ice and shake until chilled.
Discard the ice from the stemmed glass, shaking out excess water. Strain the contents of the shaker into the chilled glass. Top with bitters.