The 6 Best Muddlers for Home Bartenders Table of Contents Cocktail enthusiasts and bartenders alike are well aware of the...
Updated: 01/11/24
The Grasshopper cocktail, with its special green hue and unique combination of creme de menthe, white creme de cacao, and heavy cream, has become a timeless classic in the world of mixology.
At the heart of the Grasshopper cocktail lie two key ingredients: creme de menthe and white creme de cacao. Creme de menthe, a sweet, mint-flavored green liqueur, derives its flavor from the infusion of mint leaves or extract into neutral alcohol. The process involves meticulous filtration, sweetening, a light aging period, and finally, bottling. The result is a spirit that embodies the essence of fresh mint, providing a cool and invigorating taste to the cocktail.
On the other hand, white creme de cacao contributes a sweet, chocolate-flavored element to the Grasshopper. This liqueur, known for its buttery mouthfeel, adds a layer of richness that complements the freshness of the creme de menthe.
Tujague’s, a historic bar nestled in the enchanting French Quarter of New Orleans, Louisiana, proudly claims to be the birthplace of the Grasshopper cocktail. According to the lore, the cocktail was invented by Philip Guichet, the establishment’s owner, in the year 1918. This claim, however, remains a subject of intrigue and debate, as the absence of documented evidence challenges the veracity of this historical assertion.
Legend has it that during the years 1918-1919 or perhaps during the Prohibition era in the 1920s, Philip Guichet achieved acclaim by winning the second prize in a very respected New York cocktail competition for his creation—the Grasshopper cocktail. The tantalizing narrative suggests that Guichet’s innovative blend of creme de menthe, white creme de cacao, and heavy cream captivated the judges’ palates, earning him recognition in the competitive world of mixology.
However, the lack of concrete documentary evidence has cast a shadow over this legendary tale. The absence of a historical record leaves the authenticity of Guichet’s triumph open to interpretation, sparking speculation and curiosity among cocktail enthusiasts and historians alike.
Despite the uncertainty surrounding its origin, the Grasshopper cocktail experienced a surge in popularity during the 1950s and 1960s, particularly in the American South. This era marked a time of social change and cultural shifts, and the Grasshopper emerged as a symbol of sophistication and indulgence.
The cocktail’s green hue and decadent flavor profile made it a hit at social gatherings and upscale establishments. Its popularity rippled through the cocktail scene, becoming a go-to choice for those seeking a delightful and visually appealing cocktail. The Grasshopper’s rise mirrored the changing tastes and preferences of a generation embracing the pleasures of life amidst the backdrop of post-war optimism.
30 ml creme de menthe
30 ml white creme de cacao
30 ml heavy cream
Ice
Garnish: mint sprig
Add the creme de menthe, white creme de cacao, and heavy cream into a cocktail shaker.
Add ice and shake for 10-15 seconds, until chilled.
Strain into a coupe glass.
Garnish with a mint sprig.
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