Classic

Liqueur • Sweet
Grasshopper

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Iconic for its pale green hue, the Grasshopper is a sweet and creamy dessert cocktail, perfect for a last minute after-dinner treat on a hot summer evening. The cocktail is made simply with equal parts white crème de cacao, green crème de menthe and cream, so the hardest part of mixing one at home is tracking down the liqueurs (or digging them out from the back of your liqueur cabinet). Once you’ve developed a taste for the minty liquid dessert, we doubt you’ll ever be without the key ingredients again.

The sweet sipper was invented at Tujague's Restaurant in New Orleans, where it earned a bartender second place in a cocktail competition sometime in the early 1920s (the history gets a bit foggy due to Prohibition—and too many Grasshoppers). Tujague’s is still the go-to for the classic version today, but the cocktail has grown popular in odd pockets across the U.S., most notably in Wisconsin.

The Essentials

white crème de cacao
green crème de menthe
heavy cream
Shaker
The Details

Ingredients

1 oz white crème de cacao
1 oz green crème de menthe
1 oz heavy cream

Method

  • Combine all ingredients in a shaker with ice.
  • Shake and strain into a coupe.
easy
Strength:

Mix it Up

In Wisconsin and other surrounding Midwest cities, a Grasshopper is closer to a milkshake than a cocktail. The thick concoction, often served at Wisconsin supper clubs, substitutes ice cream for cream and sometimes adds milk to kick the drink’s desserty-ness into overdrive.

If blended, ice cream-based variations aren’t your particular dessert of choice, you could always take the drink at its name: We garnished ours with real grasshoppers for a drink that’s equal parts alluring and shocking.

Liqueur Sweet Easy
Pink Squirrel

Invented at Bryant’s Cocktail Lounge in Milwaukee, Wisconsin in the 1950s, the Pink Squirrel is the Grasshopper’s underrated little sister. Equally creamy but bright pink, it enjoyed a few decades of kitsch popularity before falling into obscurity. While the Grasshopper has recently received some attention from craft bartenders and cocktai...