The Grasshopper cocktail

This blog post is a sister to the podcast episode 6.

Ah the Grasshopper. The poor, often maligned sweet green cocktail that’s so creamy and velvety. I’ve always wondered why people would hate on a cocktail simply because it was a little sweet, or something that "their grandmother would drink.

The Grasshopper is a cool little cocktail that encompasses so many simply (and usually readily available ingredients). It’s green which makes it a great Christmas, St Patricks day or even Easter cocktail.

The Grasshopper was invented in 1918 by Philibert Guichet of Tujague’s (said two-jacks) in New Orleans. So just prior to prohibition in the US beginning, at a cocktail competition this little cocktail was invented.

The original recipe calls for

0.75oz each of green creme de menthe. white creme de menthe, creme de cacao, heavy cream and whole milk

0.5oz brandy

Combine all of these ingredients in a shaker with ice. Shake vigorously and strain into a champagne flute and top with half a tsp of brandy.

The modern variation calls for

Equal parts (I’d do 1oz each) of green creme de menthe, creme de cacao and heavy cream

Combine all ingredients in a shaker, fill with ice. Shake vigorously and strain into a coupe glass or small martini glass.

Flying Grasshopper

Combine 1oz each creme de menthe, creme de cacao and vodka. Shake with ice and strain into coupe.

After Eight

Combine 1oz each creme de menthe, creme de cacao, dark chocolate liqueur and heavy cream. Shake with ice and strain into coupe.

Link to the Podcast page

https://www.drinkswithali.com/podcast/2020/12/28/episode-6-the-grasshopper