Grasshopper

Bright green from its crème de menthe and frothy from a hard shake with cream, the Grasshopper drinks like a dessert in a glass — cool mint up front, white crème de cacao rounding it into a soft mint-chocolate richness. Built on the Alexander's cream-and-liqueur template with mint taking the lead, it comes straight up and well chilled, so the sweetness stays silky rather than cloying.

Contains DairyAfter DinnerDessertClassicCacaoMinty

Ingredients

  • 1 ozCrème de Menthe(green)
  • 1 ozCrème de Cacao(white)
  • 1 ozHeavy Cream

Garnish: Mint Sprig

Preparation

Shaken · Coupe · Up

  1. 1.

    add

    Add green crème de menthe, white crème de cacao, and cream to a shaker.

  2. 2.

    shake

    Fill with ice and shake briskly until well chilled and frothy.

  3. 3.

    strain

    Double-strain into a chilled coupe, served straight up.

  4. 4.

    garnish

    Optionally garnish with a mint leaf.

Origin

Tujague's, a French Quarter bar in New Orleans, holds that its owner Philip Guichet created the drink there in 1918, and it owes its name to the vivid green of its crème de menthe. Its real heyday came later, when it spread widely through the American South across the 1950s and '60s. Today the IBA counts it among its Contemporary Classics, and it has spawned versions spiked with vodka, blended frozen, or reworked as the After Eight and the Girl Scout Cookie.

Sources

Flavor Profile

sweet
56%
viscosity
50%
creamy
43%
body
33%
herbal
30%
dilution
15%
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