Grasshopper Cocktail Recipe

Before you start

The Grasshopper is a dessert cocktail made from equal parts green crème de menthe, white crème de cacao and cream. It tastes like mint chocolate in liquid form, pale green, cool and soft, with no strong spirit to give it bite. Because both liqueurs are fairly low in alcohol and very sweet, cream and a hard shake are what turn it into a balanced drink rather than syrup.

The choice of liqueurs matters. Use white (clear) crème de cacao so the color stays a clean mint green; dark cacao turns it murky brown. Better-quality liqueurs taste of real mint and cocoa rather than toothpaste and candy. Serve it small, very cold and straight up, as an after-dinner drink in place of dessert.

Ingredients

• 30 ml (1 oz) green crème de menthe
• 30 ml (1 oz) white crème de cacao
• 30 ml (1 oz) heavy cream — cold
• 1 cup (about 150 g) ice cubes — for shaking
• 1 small sprig or pinch fresh mint or grated dark chocolate — optional garnish

Method

1. Chill a small coupe in the freezer for at least 10 minutes so the drink stays cold and the cream stays fresh-tasting.
2. Measure the crème de menthe, crème de cacao and cream into the shaker.
3. Fill the shaker two-thirds with ice and shake hard for 12 to 15 seconds. The cream should aerate into a light, frothy texture and the tin should be frosty.
4. Double-strain into the chilled coupe through the Hawthorne and fine strainers to remove ice chips and give a smooth, fine foam.
5. Garnish with a small mint leaf or a light grating of dark chocolate, then serve straight away.

Tips for success

• Cream at full fat gives the best body. Light cream makes a thinner drink that separates more quickly in the glass.
• If you find the drink too sweet, reduce each liqueur to 25 ml and keep the cream at 30 ml.
• Keep both liqueurs in a cool, dark place. Green crème de menthe fades in sunlight.

Substitutions

Heavy cream

Half-and-half makes a lighter drink with less foam. For dairy-free, a barista-style oat milk works but gives a thinner texture.

Green crème de menthe

White crème de menthe tastes the same but gives a pale cream-colored drink without the green.

White crème de cacao

Dark crème de cacao has a similar flavor but turns the drink brown.

Variations

Frozen Grasshopper

Blend 30 ml of each liqueur with two scoops of vanilla ice cream until smooth. Skip the cream and ice.

Flying Grasshopper

Replace the cream with 30 ml vodka and stir over ice for a stronger, clear drink.

Troubleshooting

The drink tastes like toothpaste

The crème de menthe is too dominant or of low quality. Use 25 ml of a better brand and keep the cacao at 30 ml.

It is thin and watery

The shake was too long or the ice too wet. Use fresh, dry ice and shake for about 12 seconds.

The cream looks curdled

The cream was old or near its date. Use fresh cream and keep it cold until mixing.

Storage

Serve immediately. Keep cream refrigerated at 40°F (4°C) or below, and do not leave a cream drink at room temperature for more than 2 hours.

Safety notes

Contains about 60 ml of liqueurs at roughly 25% ABV, around 0.85 U.S. standard drinks. Contains dairy. Serve only to adults of legal drinking age and never drink and drive.