Grasshopper
Crème de menthe, crème de cacao and cream. Minty, green and like an after-dinner mint.
Shaken · Coupe · Medium · about 3 minutes · about 13% ABV
Ingredients
- 30 ml Crème de menthe
- 30 ml Crème de cacao
- 30 ml Thickened cream
- Grated chocolate (garnish)
Method
- Chill the glass
- Pour 30 ml crème de menthe into the shaker
- Pour 30 ml crème de cacao into the shaker
- Pour 30 ml thickened cream into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
About the Grasshopper
The Grasshopper is credited to Philibert Guichet, owner of Tujague's in New Orleans, who is said to have entered it in a New York cocktail competition in 1918 and placed second. It became a hit in the American South in the 1950s and 1960s.
The cream family. Cream drinks became fashionable in the early 1900s, when the Alexander and its cousins appeared. They had a second golden age in the 1970s and 1980s with the Grasshopper, the White Russian and the Mudslide. Serve them after dinner, in place of dessert.
Grasshopper FAQ
What's in a Grasshopper?
30 ml crème de menthe, 30 ml crème de cacao, 30 ml thickened cream, garnished with grated chocolate.
How strong is a Grasshopper?
About 13% ABV once mixed with ice, which is 1.1 Australian standard drinks per serve. That is about as strong as a glass of wine or lighter.
Should I shake or stir a Grasshopper?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Grasshopper in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
