Grasshopper
Mint, cocoa, velvet.
Green crème de menthe, white crème de cacao and cream in equal parts, shaken and served up. The result is a pastel-green drinkable dessert, cool with mint and as smooth as an after-dinner chocolate.
- IBA · Contemporary Classics
- After dinner
- Shaken
- Glass
- Cocktail glass
- Method
- Shaken
- Strength
- Light
- Time
- 3 min
- Difficulty
- Easy
- Ice
- No ice
Ingredients
Measures for 1 serving
-
White crème de cacao
20 ml
-
Green crème de menthe
20 ml
-
Cream
20 ml
Garnish
- Mint leaf (optional)
Proportions
How to make
- Chill a cocktail glass.
- Pour the white crème de cacao into the shaker.
- Add the green crème de menthe.
- Add the fresh cream.
- Shake briskly with ice for a few seconds.
- Strain into the chilled glass.
- If you like, float a mint leaf on top.
The story
Origins
LegendA story passed down, not confirmed by the sources.
The Grasshopper is most closely tied to Tujague's, the historic New Orleans restaurant: according to the house, Philibert Guichet created it in 1918 for a cocktail contest in New York, where it took second place. The story lacks period evidence, and the dates do not agree: Guichet's 1975 obituary places that contest between 1928 and 1930. As early as 1908, William Boothby published a layered drink of equal parts crème de menthe and crème de cacao, credited to Harry O'Brien of the Palace Hotel in San Francisco. The shaken version with cream surfaces in American newspapers in 1950, described as a Midwestern craze and linked to bars in Milwaukee and Minneapolis.
Sources (4)
Taste profile
- Sweet
- 4 out of 5
- Creamy
- 4 out of 5
- Fresh
- 3 out of 5
- Herbal
- 2 out of 5
