Grasshopper
Alessandro Scire CalabrisottoShare
Mint-green, silky and unapologetically sweet, the Grasshopper is the original dessert in a glass. Equal parts crème de menthe, crème de cacao and cream, it tastes like an after-dinner mint reimagined as a cocktail — nostalgic, indulgent and far more elegant than its candy colour might suggest. Few drinks wear their old-school charm quite so proudly.
History of the Grasshopper
The Grasshopper's story leads straight to New Orleans. Tujague's, a historic bar in the French Quarter, claims that its owner Philip Guichet created the drink in 1918, crafting it for a cocktail competition held in New York City. The vivid green concoction is said to have taken second place — and gone on to win countless admirers in the decades that followed.
The drink's roots may run even deeper. A potion bearing the same name appears as early as 1908 in William "Cocktail" Boothby's The World's Drinks and How to Mix Them, made by layering crème de menthe and crème de cacao in the style of a pousse-café. Whatever its precise birth, the Grasshopper remains a fixture at Tujague's, one of the city's oldest Creole institutions, and a beloved relic of early twentieth-century cocktail culture.
Recipe: How to Make a Classic Grasshopper
Ingredients:
- 30 ml (1 oz) green crème de menthe
- 30 ml (1 oz) white crème de cacao
- 30 ml (1 oz) fresh single cream
Instructions:
- Fill a cocktail shaker with cubed ice.
- Add the crème de menthe, crème de cacao and cream.
- Shake hard for around 15 seconds until well chilled and frothy.
- Strain into a chilled coupe or martini glass.
- Garnish and serve immediately.
Tips for Perfection:
- Shake harder and longer than you think — a good Grasshopper should be light and aerated.
- Chill your glass beforehand to keep the creamy texture intact.
- Use fresh, cold cream for the smoothest, most luxurious result.
Additional Recommendations
Variations:
- Frozen Grasshopper: blend with a scoop of vanilla ice cream for a true dessert.
- Flying Grasshopper: add a measure of vodka for a stronger, drier edge.
- Dairy-free version: swap the cream for a rich oat or coconut alternative.
Pairings:
- Dark chocolate truffles or a flourless chocolate cake.
- Fresh mint-chocolate desserts.
- A simple plate of shortbread or biscotti.
Presentation:
- Serve in a chilled coupe to show off its pale green hue.
- Finish with a dusting of grated chocolate or a single mint leaf.
Curiosity: A Fun Fact About the Grasshopper
The drink takes its name purely from its colour — that striking, insect-green shade lent by the crème de menthe. It became such a phenomenon in the American South that it remains the signature serve at the very New Orleans bar that claims to have invented it, more than a century later.