in Recipe, Creme de Menthe, Drinks
byPaul Kushnerupdated 0 Comments
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The classic Grasshopper drink is bright and tastes like mint. It adds a touch of class and fun to any event. Since I’m a bartender, I’ve made a lot of drinks, and Grasshopper is one of my favorites. It’s a great choice because it’s creamy and tastes great with mint chocolate. This co*cktail is always a hit, whether it’s for dinner or as a fancy treat.
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Tasting Notes
The Grasshopper drink is a great mix of cool mint and creamy richness. With every sip, the texture will be like silk, and the sweet mint chocolate flavor will wrap around your taste buds. It’s like having a glass of your favorite mint after dinner.
Glassware and Equipment
To make the best Grasshopper, you’ll need a jigger, a co*cktail shaker, and a sieve. If you want to serve this drink, a chilled martini glass will show off its bright green color and friendly look.
Ingredients
- 1 oz. Crème de menthe
- 1 oz. White crème de cacao
- 1 oz. heavy cream
Instructions
- Fill a co*cktail shaker with ice cubes.
- Add the green crème de menthe, white crème de cacao, and heavy cream to the shaker.
- Shake the ingredients vigorously until well-chilled.
- Strain the mixture into a chilled co*cktail glass.
- Garnish the co*cktail with a mint sprig or chocolate shavings, if desired.
Pro Tips
- Use fresh, good-quality heavy cream to make the flavor stronger.
- To keep the drink cool for longer, chill your martini glass first.
- A strong shake makes sure that the texture is frothy and attractive.
When to Serve
You can drink the Grasshopper as a dessert after dinner or whenever you want something sweet and cool. Because it tastes like a treat, it’s great for special events or as a unique choice at co*cktail parties.
Which Liquor Brands to Choose
Choose top-notch names if you want the best Grasshopper. The crème de menthe should come from Tempus Fugit, and the crème de chocolate should come from Marie Brizard. These names have the real flavors that really make the drink better.
Similar co*cktails
- Mint Chocolate Chip Martini: A similar treat with vodka that tastes like chocolate and mint.
- White Russian – Though not minty, it’s creamy and rich, offering a similar indulgent experience.
- Creamy Chocolate Martini: For people who love chocolate more.
- Mint Julep – While not creamy, it’s mint-forward and refreshing, a nice alternative for those who appreciate the mint aspect.
- Mudslide: A creamy, coffee-flavored cousin with a kick.
History
The Grasshopper was first made in New Orleans in the early 1900s. New Orleans is known for its long history of co*cktails. It became a sign of class and pleasure very quickly because of its unique taste and color.
Grasshopper
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Prep Time: 5 minutes minutes
Total Time: 5 minutes minutes
5 from 1 vote
Course: Drinks
Cuisine: American
Keyword: Crème de menthe, grasshopper, heavy cream, white creme de cacao
Servings: 1
Author: Paul Kushner
Try the Grasshopper co*cktail, a refined dessert or snack made with mint chocolate and silky whipped cream. One can always appreciate a classic.
Ingredients
- 1 oz. Crème de menthe
- 1 oz. White crème de cacao
- 1 oz heavy cream
Instructions
Fill a co*cktail shaker with ice cubes.
Add the green crème de menthe, white crème de cacao, and heavy cream to the shaker.
Shake the ingredients vigorously until well-chilled.
Strain the mixture into a chilled co*cktail glass.
Garnish the co*cktail with a mint sprig or chocolate shavings, if desired.
Notes
How can I make it without alcohol?
By replacing the liqueurs and cream with things that don’t contain booze.
Is it free of gluten?
In general, yes, but check with the liqueur names you’re interested in.
Could I use milk instead of cream?
Yes, but it won’t be as smooth if you make it lighter.
How can I make it vegan?
Use plant-based heavy cream and verify your liqueurs are vegan-friendly.
Tried this recipe?Leave a comment and let us know how it was!
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.
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Written by Paul Kushner
Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.
In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.
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