The Grasshopper cocktail originated in the early 20th century and is most commonly credited to Tujague’s, a historic bar in New Orleans’ French Quarter. It was reportedly created by bartender Philibert Guichet in the 1910s or 1920s for a cocktail competition in New York, where it gained popularity for its vibrant green color and creamy, minty flavor. The name “Grasshopper” reflects its bright green hue, reminiscent of the insect. It became especially popular in the American South during the mid-20th century, often served as a dessert cocktail.
Flavor:
The Grasshopper cocktail has a sweet, creamy flavor dominated by cool mint and smooth chocolate notes, thanks to the combination of crème de menthe and crème de cacao. Its rich, dessert-like profile is balanced by the lightness of cream, making it indulgent yet refreshing.
IBA Category:
Contemporary Classics
Ingredients:
1 oz green crème de menthe
1 oz white crème de cacao
1 oz heavy cream
Ice
Optional garnish: grated chocolate or mint leaf
Recipe:
Fill a cocktail shaker with ice.
Pour in the crème de menthe, crème de cacao, and heavy cream.
Shake vigorously for about 15 seconds until well-chilled and frothy.
Strain into a chilled cocktail glass.
Garnish with a mint leaf or a sprinkle of grated chocolate, if desired.
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