words, recipe, and photography Wendy Franzen of Fletcher & Fork
CREAMY, mint-chocolatey, and unabashedly jubilant, the grasshopper was invented by Philibert Guichet for a 1918 cocktail competition in New York City. The grasshopper gained fame at the Guichet family’s historic New Orleans bar and restaurant Tujague’s—home to the oldest stand-up bar in America—where it remains on the menu today.
Delight guests at your next celebration with this holiday-hued dessert cocktail, garnishing with a sprig of mint, a shaving of chocolate, or a sprinkle of nutmeg.
Makes one
INGREDIENTS
- 1 1/2 ounces heavy cream
- 1 ounce green creme de menthe liqueur
- 1 ounce white creme de cacao liqueur
- Garnish options: Mint sprig, dark chocolate shavings, freshly grated nutmeg
INSTRUCTIONS
- Add ingredients to a cocktail shaker with ice. Shake until well chilled, then strain into a chilled martini or coupe glass.
- Garnish with a mint sprig, dark chocolate shavings, or a sprinkle of nutmeg.
