Creamy cocktails · Liqueur · IBA official
Cool mint, milk chocolate and cream in a glass the color of pistachio ice cream. It is sweet, soft and chilled right down, the liquid version of an after-dinner mint.
¾ oz
green crème de menthee.g. Get 27 · Giffard · Bols · Marie Brizard
¾ oz
white crème de cacaoe.g. Giffard · Bols · Marie Brizard · Tempus Fugit
¾ oz
cream
Garnish: Grated dark chocolate · Ice: Served up, no ice
Grasshopper
Sweet and creamy, with fresh peppermint and gentle chocolate. Low in alcohol and very smooth.
The Grasshopper is most often linked to Tujague's, one of the oldest restaurants in New Orleans. The restaurant tells the story that its owner Philibert Guichet created the drink in the late 1910s and entered it in a cocktail competition in New York, where it took second place. The account comes largely from the restaurant itself, but it is the accepted origin story.
The drink became really popular in the 1950s and 1960s, especially in the American South, when creamy, sweet after-dinner cocktails were in fashion. The original formula uses equal parts of the three ingredients, and the International Bartenders Association keeps it that way in its list of Contemporary Classics.
The accepted story places it at Tujague's restaurant in New Orleans in the late 1910s.
No. It is made only with liqueurs and cream, so it is one of the lighter classic cocktails.
The color comes from green crème de menthe; the white crème de cacao is clear and does not change it.
The perfect sound
Sweet, minty and a little retro.
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