If you haven’t had one of these since you were young, it’s time to pull out the crème de menthe. Grasshoppers originated in the French Quarter of New Orleans and were really popular in the 1950s and 60s. They’re like a creamy version of a Polar Bear, or the mint version of a Golden Dream.
The great thing about a Grasshopper is that it comes in so many different forms. Below, we’re giving you the original recipe, as approved by the International Bartender’s Association and listed among the Contemporary Classics. You can have a lot of fun with this cocktail, however, and shouldn’t be afraid to experiment. A Flying Grasshopper uses Vodka instead of cream, for a clear green cocktail that packs a bigger alcoholic punch. An After Eight throws in a layer of dark crème de cacao to simulate the taste of dark chocolate.
The most popular variation is the Frozen Grasshopper. It’s made with chocolate-mint ice cream and has the consistency of a milkshake. Some restaurants and bars go all out with the ice-cream and you have to eat your cocktail with a spoon.
At Tujague’s, the iconic New Orleans bar that invented the drink, they now add a float of brandy to the top of their Grasshoppers. That particular innovation comes highly recommended, cutting the sweetness and adding a more “mature” top-note to this old-fashioned favourite.
Here’s the recipe for a Grasshopper cocktail:
- 60ml White Crème de Cacao
- 60ml Crème de Menthe
- 60ml Cream
- Chocolate shavings to garnish (optional)
- Fill a cocktail shaker with ice.
- Add all ingredients.
- Shake vigorously until the liquid is well frothed.
- Strain into a cocktail glass.