The Bourbon Coffee Grasshopper combines the creaminess of the classic Grasshopper with bold coffee and Bourbon Whiskey. Instead of green Crème de Menthe, this version uses white peppermint liqueur for freshness, while coffee liqueur and cold espresso form the aromatic base. The result is a velvety after-dinner drink that straddles the line between dessert and digestif – less sweet than the original, with a distinctly sharper edge.
And here’s what you’ll need for the Bourbon Coffee Grasshopper
3 cl Bourbon Whiskey
2 cl coffee liqueur
2 cl white Crème de Menthe
3 cl cold espresso
2 cl heavy cream
Key points
The cold espresso must truly be cold, otherwise the emulsion will separate when shaking. I brew it in the morning, let it cool, and refrigerate it – that way it stays aromatic until evening. When shaking, use force: the cream must blend with the other ingredients into a stable, frothy texture. If you prefer it less sweet, reduce the coffee liqueur to 1.5 cl and balance it with an extra half-centilitre of espresso. The Bourbon should not be too smoky, otherwise it will overpower the mint.
Variations
- Rye Coffee Grasshopper — With Rye Whiskey instead of Bourbon – spicier, drier, with more peppery notes.
- Irish Coffee Grasshopper — With Irish Whiskey and a hint of vanilla syrup – milder and rounder.
- Hot Bourbon Coffee Grasshopper — With hot espresso built directly into the glass, topped with layered cream – as a warm digestif.
Frequently asked questions
Can I use green Crème de Menthe?
Yes, then the drink will turn green instead of cream-coloured. The flavour changes little, but visually it becomes the classic Grasshopper shade.
Which coffee liqueur works best?
A not-too-sweet coffee liqueur with real coffee flavour – too much sugar makes the drink cloying. If necessary, use half a centilitre less.
Can I use filter coffee instead of espresso?
You can, but the flavour will be much thinner. In that case, use 4 cl of strong, cold filter coffee to maintain the aroma.
