📝 About This Recipe
Born in the French Quarter at Tujague’s in 1918, the Grasshopper is a quintessential New Orleans classic that tastes like a liquid thin mint cookie. This decadent, vibrant green cocktail balances cooling peppermint with rich cocoa and velvety cream for a sophisticated yet playful indulgence. It is the ultimate dessert-in-a-glass, embodying the elegance and joie de vivre of Creole cocktail culture.
🥗 Ingredients
The Spirits
- 1 ounce Green Crème de Menthe (high-quality liqueur for vibrant color and flavor)
- 1 ounce White Crème de Cacao (clear liqueur to maintain the green hue)
- 1/4 ounce Brandy or Cognac (optional, for a traditional 'Tujague’s' style depth)
The Creamy Base
- 1 ounce Heavy Cream (must be very cold)
- 1/2 ounce Whole Milk (to lighten the texture slightly)
- 1 cup Ice Cubes (fresh, hard ice for a proper chill)
The Garnish
- 1 piece Fresh Mint Sprig (slapped to release oils)
- 1 square Dark Chocolate (for fine grating over the top)
- 1 teaspoon Chocolate Syrup (optional for a decorative rim)
👨🍳 Instructions
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1
Place your coupe or martini glass in the freezer for at least 10 minutes prior to preparation to ensure it is bone-chilly.
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2
If using a chocolate rim, lightly dip the edge of the chilled glass into a shallow saucer of chocolate syrup, then set aside.
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3
Fill a professional cocktail shaker halfway with fresh, solid ice cubes.
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4
Measure and pour exactly 1 ounce of Green Crème de Menthe over the ice.
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5
Add 1 ounce of White Crème de Cacao to the shaker, ensuring you use the white (clear) variety to keep the green color bright.
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6
Pour in 1 ounce of heavy cream and 1/2 ounce of whole milk; the combination creates the perfect silken mouthfeel.
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7
Add the optional 1/4 ounce of Brandy or Cognac if you prefer a slightly more potent, historic New Orleans profile.
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8
Secure the shaker lid tightly and shake vigorously for a full 15-20 seconds until the outside of the shaker is frosted and painful to hold.
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9
Double strain the mixture through a Hawthorne strainer and a fine-mesh sieve into your prepared chilled glass to remove ice shards.
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10
Take a fresh mint sprig and 'slap' it between your palms to wake up the aromatic oils before placing it on the rim.
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11
Using a microplane, grate a fine dusting of dark chocolate over the foam of the drink.
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12
Serve immediately while the drink is at its peak frostiness and the foam is stable.
💡 Chef's Tips
Always use 'White' Crème de Cacao; using the dark version will turn your cocktail a muddy brown color. For a 'Frozen Grasshopper,' blend the ingredients with two scoops of vanilla bean ice cream instead of ice and cream. Shake harder than you think you need to—the goal is to aerate the cream into a velvety, frothy texture. If you find the drink too sweet, add a tiny pinch of sea salt to the shaker to brighten the mint and cocoa notes. Ensure your liqueurs are fresh; older mint liqueurs can sometimes lose their punchy aromatic profile.
🍽️ Serving Suggestions
Pair with a slice of rich Louisiana Pecan Pie to lean into the dessert theme. Serve as a liquid dessert following a heavy Creole meal of Jambalaya or Etouffée. Accompany with a side of dark chocolate truffles to enhance the cacao notes. Great for festive occasions like Mardi Gras parties or holiday dinners. Pairs beautifully with a crisp, salty almond biscotti for texture contrast.