Grasshopper

The Grasshopper is a classic, mint-chocolate “Contemporary Classic” dessert cocktail composed of equal parts Green Crème de Menthe, White Crème de Cacao, and Fresh Cream. It is world-famous for its striking neon-green appearance and a flavor profile identical to mint-chocolate chip ice cream, making it the definitive mid-century indulgence.

Key Takeaways

• Formula: Equal parts (1:1:1 ratio).
• Primary Agents: Mint and Chocolate Liqueurs.
• Glassware: Chilled Cocktail (Coupe) glass.
• Context: Traditionally served as a digestif (after-dinner drink).

History: A New Orleans Legacy

The Grasshopper was created in 1918 by Philip Guichet, the owner of Tujague’s, the second-oldest restaurant in New Orleans.

The Competition Winner

Guichet famously created the drink for a cocktail competition in New York City, where it took second place. He brought the recipe back to the French Quarter, and it has remained the signature drink of Tujague’s for over a century.

Mid-Century Popularity

The Grasshopper achieved its greatest popularity in the 1950s and 60s, particularly in the American South and Midwest, where it became a staple of dinner party culture and country club menus.

Component Breakdown

Green Crème de Menthe

This provides the “neon” identity. It is a sweet, mint-heavy liqueur. Using the green version is mandatory for the drink’s name and visual appeal; using clear peppermint schnapps or white crème de menthe will result in a “White Grasshopper.”

White Crème de Cacao

A clear liqueur made from cacao beans. It adds a rich chocolate foundation and significant sugar without clouding the bright green color of the menthe.

Fresh Heavy Cream

The cream acts as the emulsifier, providing the “body” and transforming the sweet liqueurs into a lush, desert-like experience.

Preparation Mechanics

1. The Shake: Shake vigorously with large ice cubes for 12-15 seconds. This achieves the necessary chilling and aeration of the cream, resulting in a slightly frothy, silky texture.
2. Double Straining: Fine-strain into a chilled glass to remove all ice shards, ensuring a uniform, velvety appearance.
3. Serving Temperature: The Grasshopper must be served “bone cold” to mitigate its high sugar content.
4. Modern Variations:
   • Flying Grasshopper: Substitutes cream with Vodka for a more potent, less dessert-heavy experience.
   • Frozen Grasshopper: Blended with vanilla ice cream for a “boozy milkshake” consistency.

Tasting Profile

The Grasshopper is a high-sweetness, low-proof cocktail. The initial palate is a blast of cool peppermint, followed immediately by a rich, syrupy chocolate mid-palate. The finish is long, creamy, and sweet, leaving the drinker with a sensation reminiscent of a premium mint-chocolate confection. It is the ultimate liquid dessert.