Name: Vaca Verde (Green Cow)
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Green crème de menthe; 110 ml Milk

Vaca Verde (Green Cow)
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Photographed in a Ginza Highball

Ingredients:
1 ²⁄₃ oz	Giffard Peppermint Pastille crème de menthe
3 ²⁄₃ oz	Milk (whole milk/full 3-4% fat) chilled

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Collins glass.
Prepare garnish of mint sprigs bouquet.
SHAKE all ingredients with ice.
STRAIN into ice-filled glass.
Garnish with mint sprigs bouquet.

Allergens:

Recipe contains the following allergens:

Milk (whole milk/full 3-4% fat) - Dairy

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Vaca Verde (Green Cow) lifestyle thumbnail

Review:

The traditional proportions for this Spanish answer to the Grasshopper are one-third crème de menthe to two-thirds full-fat milk. The result is a minty milkshake. Yumm!

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Variant:

Grasshopper

History:

The Vaca Verde (Spanish for Green Cow) was a popular cocktail in Spain's Basque Country during the 1970s and 80s, particularly in the capital Vitoria-Gasteiz and at the many festivals held there.

Nutrition:

One serving of Vaca Verde (Green Cow) contains 204 calories

Alcohol content:

0.6 standard drinks
4.82% alc./vol. (4.82° proof)
7.7 grams of pure alcohol

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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Alec Critten

9th March at 11:39

I tried this due to its simplicity as I'm just getting started mixing drinks at home - it's nice and creamy, very easy to drink but it does feel like it's missing something. Perhaps it's my love of mint choc chip ice cream but I do think a chocolate element would benefit - plan to make a Grasshopper soon to see if that does the trick.

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Caspian Berggren

17th December 2024 at 18:05

I used 12 cl milk, 5cl green peppermint liqueur, 0.5cl Brancamenta and 2 dashes of Bittermens Xocolatl Mole Bitters, and with those measures it's actually quite lovely. It's definitely minty but not *just* minty, yet it's not simply a Grasshopper. It's less decadent and more like a milkshake you can drink on a warm summers day. Next time I'll try it with 4cl peppermint liqueur and up the Brancamenta to 1cl. I think that might actually be perfect for what I want this kind of cocktail to be.

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