Grasshopper
Mint chip in a cup
A minty, creamy dessert cocktail that tastes like liquid after-dinner mints. Retro, unapologetic, and greener than a golf course.
Ingredients
- 1 oz Crème de Menthe
- 1 oz Crème de Cacao White
- 1 oz Cream
Method
Shake all ingredients vigorously with ice. Strain into a chilled cocktail glass. Garnish with a mint leaf.
Credited to Harry O'Brien of San Francisco's Palace Hotel in William Boothby's The World's Drinks and How to Mix Them (1908). The original was a layered Pousse Café; cream was added in the late 1940s (with competing accounts from Milwaukee and Minneapolis in the early 1950s) to create the modern shaken version. Per Difford's Guide #2674, the cocktail is listed as IBA Contemporary Classics. Notes: Origin claims are contested—Tujague's in New Orleans (crediting Philibert Guichet) also claims the drink, though per Difford's this lacks documentary support.
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