Ingredients
- 0.75 oz Creme De Cacao
- 0.75 oz Creme De Menthe green
- 0.75 oz Heavy cream
- Chocolate shavings to garnish
- Ice
Instructions
Prepare the Glass:
- Chill a martini glass in the freezer for about an hour.
- Add a dash of either crème de cacao or crème de menthe to one plate and chocolate shavings to another.
- Dip the rim of the martini glass into the liqueur and then into the chocolate. Set aside.
Mix the Cocktail:
- Add cracked ice to a cocktail shaker.
- Add crème de menthe, crème de cacao, and heavy cream to the shaker.
- Shake vigorously until the shaker is frosty to the touch.
Serve:
- Strain the mixture into the prepared, frosted martini glass.
- Garnish with chocolate shavings.
Quick Tips
- Pre-Chill Your Glass: Pre-chill your cocktail glasses in the freezer for an hour before serving for an extra frosty drink.
Notes
Serve as Dessert: This Grasshopper drink is so indulgent it can be served instead of dessert! The Grasshopper cocktail is a classic, indulgent drink that’s perfect for any occasion, especially as an after-dinner treat. With its mint chocolate flavor and creamy texture, it’s a crowd-pleaser that’s easy to make and customize to your taste. Enjoy the timeless charm of the Grasshopper and explore its delicious variations!
Estimated Nutrition:
Where it came from
Tujague's in New Orleans is the credited birthplace, around 1918, attributed to Philip Guichet, the bar's second-generation owner. The drink won an award at a New York bartending competition the same year and stayed on Tujague's menu permanently. The bar still serves them by the dozen.
It became a fixture of mid-century American bar menus, especially as an after-dinner sipper. The 1980s blender era turned the Grasshopper into a frozen dessert version. The classic is shaken and small.
What it tastes like
Mint, chocolate, and cream. Drinks like a mint-chocolate-chip ice cream that someone added booze to. Sweet, smooth, and remarkably easy to drink for what it is.
Quality of the cream and the liqueurs is everything. Cheap creme de menthe tastes like toothpaste. Cheap creme de cacao tastes like chocolate sauce. Real versions taste like serious dessert.
The technique
30ml green creme de menthe, 30ml white creme de cacao, 30ml fresh heavy cream. Shake hard with ice for 12 seconds. Double-strain into a chilled coupe. Optional grated chocolate or a mint sprig garnish.
Shake hard. The cream needs to be properly emulsified. A short shake produces a thin, watery drink. A proper shake makes it silky.
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Ingredient Spotlight
The bottles that make or break this drink.
The creme de menthe
- Use
- Marie Brizard, Tempus Fugit, or Giffard
- Skip
- Cheap green creme de menthe (tastes synthetic)
- Why
- Real creme de menthe tastes like fresh peppermint. Cheap versions taste like cleaning product.
The creme de cacao
- Use
- White creme de cacao (Marie Brizard, Tempus Fugit)
- Skip
- Brown creme de cacao (changes the colour and flavour)
- Why
- White creme de cacao keeps the drink bright green. Brown adds caramel notes and dulls the colour.
The cream
- Use
- Fresh heavy cream (35%+ fat)
- Skip
- Half-and-half (too thin) or whipped cream from a can
- Why
- Heavy cream emulsifies properly and gives the drink its silky texture.
Variations
Other dessert and creamy cocktails for after-dinner sipping.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
White creme de menthe plus 1 drop green food colouring (and the drink loses some character). Or use peppermint schnapps and accept a different drink.
Brown creme de cacao works but turns the drink olive-brown instead of bright green.
Half-and-half is thinner. Coconut cream makes a vegan Grasshopper.
Add 15ml of cognac. Now it's a Flying Grasshopper.
Blend everything with ice cream instead of cream. Now it's a Frozen Grasshopper, popular in 1980s American restaurants.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Grasshopper?
Equal parts green creme de menthe, white creme de cacao, and fresh heavy cream. Standard spec: 30ml of each, shaken with ice and double-strained into a chilled coupe.
How do you make a Grasshopper?
Shake 30ml green creme de menthe, 30ml white creme de cacao, and 30ml heavy cream with ice for 12 seconds. Double-strain into a chilled coupe.
Where did the Grasshopper come from?
Tujague's in New Orleans, around 1918. Created by Philip Guichet. Won a bartending competition in New York the same year and became a Tujague's signature.
Why is a Grasshopper green?
From the green creme de menthe. The drink is otherwise white from cream and clear from white creme de cacao. The mint liqueur drives the colour.
Can I use brown creme de cacao?
You can, but the drink turns olive-brown instead of bright green. Flavour is similar; appearance is different.
What does a Grasshopper taste like?
Mint, chocolate, and cream. Like an alcoholic mint-chocolate-chip milkshake. Sweet, smooth, and easier to drink than the alcohol content suggests.
Frozen vs shaken Grasshopper?
Shaken is the classic, served up in a coupe. Frozen blends ice cream into the recipe and serves over crushed ice. Frozen is sweeter and more dessert-like.
How strong is a Grasshopper?
About 12 to 15 percent ABV in the glass after dilution. Mid-strength. The cream and sweetness mask the alcohol entirely.
What food goes with a Grasshopper?
It is the food, basically. A Grasshopper after dinner replaces dessert. Pairs with chocolate, coffee, or anything mint-adjacent.
What glass should I use?
A coupe or a small wine glass. The drink is small (90ml) and rich. Bigger glasses make it feel insufficient.
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