Grasshopper
A cool, creamy classic marrying mint and chocolate with silky double cream. Shaken hard and served up, it’s a polished dessert in a coupe. Sweet, mint-fresh, and irresistibly smooth.
History of Grasshopper
Most stories place the Grasshopper in early 20th-century New Orleans, credited to Philip Guichet at Tujague’s. Legend says it placed second in a New York cocktail competition around 1918, helping it spread beyond the Crescent City. Exact dates are hazy, but the drink’s rise is well documented. The cocktail really took off in mid-century America, especially in the Midwest supper-club scene. Creamy, sweet drinks fit the era’s taste for indulgence and showmanship. Mint’s cool lift kept it from feeling heavy, making it a natural after-dinner favourite. Over time the Grasshopper evolved into countless riffs, from ice-cream blends to frozen party serves. Despite trends swinging back to drier cocktails, it endures as a nostalgic crowd-pleaser. Today it’s enjoying a quiet revival, made with better technique and colder service.
Why the Grasshopper Works
Equal parts crème de menthe, crème de cacao, and double cream form an immediate flavour truce: cool mint, gentle cocoa, and dairy richness. A hard, short shake chills rapidly and aerates, creating a light, mousse-like texture without excess dilution. Mint’s brightness cuts through sweetness while cream tames any sharp edges from the liqueurs. The result is sweet but not cloying when served cold, with a clean finish and lingering peppermint aroma. Fine straining into a pre-chilled coupe keeps the texture silken and the flavour focused. A light dusting of dark chocolate adds aroma and bitterness that rounds the profile and makes the mint-cocoa interplay pop.
Should You Mix Ahead?
You can pre-batch the liqueurs in equal parts and refrigerate them in a sealed bottle for up to one month. Keep the cream separate until service to prevent splitting and to maintain a fresh texture. Always chill your glassware so the serve stays crisp. For events, measure liqueurs into a jug and store cold; add cream to each portion just before shaking. This preserves foam and prevents the drink from turning flat or warm. Work in small rounds for best results. Avoid batching with cream more than 2–3 hours ahead as it can separate. If you must, keep it very cold and whisk lightly before shaking each serve. A quick taste before pouring lets you correct sweetness with a tiny splash of milk if needed.
Food & Snack Pairings
The Grasshopper pairs naturally with chocolate desserts: brownies, flourless chocolate cake, or chocolate mousse. The mint lifts richness and keeps the pairing lively. A pinch of sea salt on the dessert brings both elements into focus. For something lighter, serve with shortbread, chocolate-dipped biscotti, or crisp wafers. The textural contrast helps the cocktail feel less heavy. Citrus-scented biscuits can add a bright counterpoint. Savoury snacks also work: salted roasted nuts or pretzels offer a welcome contrast. The salt reins in sweetness and refreshes the palate between sips. Keep portions modest to let the drink remain the star.
How to Make Grasshopper
Chill a coupe until frosty. Add crème de menthe, crème de cacao, and double cream to a shaker. Fill the shaker with fresh, solid ice and shake hard for 10–12 seconds. You are aiming for rapid chilling, a little aeration, and controlled dilution. Fine strain into the chilled coupe to catch ice shards for a satin texture. Garnish with a light dusting of finely grated dark chocolate and serve immediately.
When to Serve
Serve after dinner as a neat alternative to pudding. It suits cosy evenings when you want something sweet yet refreshing. It shines during winter and festive gatherings, and its green hue makes it a fun St Patrick’s Day choice. Late-night rounds are ideal, when a gentle, sweet closer feels right. Date nights and small celebrations benefit from its theatre and easy charm. Keep portions modest so the drink remains elegant.
Common Mistakes
Over-dilution from a long, lazy shake makes the drink thin and flabby. Fix by shaking hard but briefly with cold, solid ice, and serve in a thoroughly chilled glass.
Leaning too far into mint overwhelms the cocoa and cream. Stick to equal parts, then adjust in 0.25 oz nudges, tasting as you go. A tiny pinch of salt can also tame excess sweetness.
Using warm or low-fat dairy risks a grainy texture and poor foam. Use cold double cream and fine strain to keep the finish satin-smooth.
Recommended
Best creme de menthe for Grasshopper
Choose a green crème de menthe with a clean peppermint profile and moderate sweetness. Avoid brands that taste medicinal or overly sugary as they will dominate the blend.
Best creme de cacao for Grasshopper
Opt for a white (clear) crème de cacao to preserve the cocktail’s pale green colour. Look for defined cocoa with a hint of vanilla rather than blunt sweetness.
Taste Profile
Ingredients
Instructions
Chill and measure
Place a coupe in the freezer. Measure the crème de menthe, crème de cacao, and double cream into a shaker.
Add ice and shake hard
Add fresh ice and shake vigorously for 10–12 seconds to chill rapidly, aerate, and achieve controlled dilution.
Fine strain
Fine strain into the chilled coupe to remove ice shards and keep the texture satin-smooth.
Garnish and serve
Lightly grate dark chocolate over the surface and serve immediately while ice-cold.
Bartender Tips
Keep it cold
A frosty glass and solid ice prevent flabby texture and keep sweetness in check. The colder the serve, the crisper the finish.
Balance tweaks
If the drink feels too minty, add a splash more crème de cacao; if too sweet, a tiny pinch of salt or a teaspoon of chilled milk helps.
Cream matters
Use cold double cream for body and gloss. Lower-fat dairy will thin the drink and collapse the foam.
For an alcohol-free Grasshopper, pair a mint syrup with a cocoa syrup and double cream. Keep the equal-parts template and shake hard with plenty of ice. The key is cold glassware and a fine strain to keep the texture smooth. Taste for balance before you shake. If the syrups are very sweet, lengthen with a splash of chilled whole milk to lighten the palate without losing creaminess. A pinch of salt can tidy the finish and bring the chocolate forward. Garnish with finely grated dark chocolate for aroma. If you want a sharper mint note, a tiny drop of peppermint extract goes a long way. Serve immediately so the foam stays tight and the drink doesn’t warm.
Similar Drinks
Frequently Asked Questions
What kind of cream works best in a Grasshopper?
Use cold double cream for body and a stable, silky texture. Single cream tends to thin out and won’t hold the light foam as well. Keep it chilled and shake hard for the best result.
How hard should I shake, and do I need to fine strain?
Shake vigorously for 10–12 seconds with solid ice to chill fast and aerate. Fine strain into a cold coupe to remove small shards that can break the creamy texture. This keeps the mouthfeel plush and the flavour focused.
Is the Grasshopper very strong or overly sweet?
It sits at a moderate strength, around the feel of a glass of wine, with sweetness balanced by mint freshness. Served very cold, it reads sweet but not cloying. A pinch of salt or a whisper more crème de cacao can refine the balance if needed.
Can I make it ahead or batch for a party, and what are common fixes?
Pre-batch the liqueurs only and keep them in the fridge; add cream per serve and shake to order. If a batch tastes too sweet, lengthen gently with chilled whole milk or add a pinch of salt. If it’s thin, shorten your shake and ensure your glassware is frosty.
Hangover Risk
Risk Level
Hangover risk based on alcohol type, content, and serving size: 2/5. Always drink responsibly.
Recipe Rating
Based on 3 reviews