The Grasshopper is a sweet, creamy cocktail that became popular in the 1950s and remains a classic dessert or after-dinner drink to this day. With its vibrant green color and harmonious blend of mint and chocolate, it resembles a liquid peppermint candy—but with a kick. The combination of Crème de Menthe and Crème de Cacao makes it unique: not too bitter, not too sweet, but just right for those who prefer mild and aromatic flavors. It is served ice-cold, often without additional ice, to avoid diluting the creamy texture.
Here’s what you need for the Grasshopper
3 cl Crème de Menthe (green)
3 cl Crème de Cacao (white)
3 cl heavy cream (at least 30% fat)
What matters
The Grasshopper relies on the balance between sweetness and freshness—but the secret lies in the cream. Do not use low-fat milk or plant-based alternatives: only real heavy cream with at least 30% fat gives the drink the right creamy texture and perfectly binds the liqueurs. A bar trick: lightly whip the cream (not stiff, just frothy) before adding it to the shaker. This makes the drink even airier without feeling too heavy. And be careful with the Crème de Menthe: it comes in green and white—use the green version for the classic Grasshopper, or the drink will lack its signature color.
Variations
- Frozen Grasshopper — Blend the ingredients with 100 g crushed ice in a blender until a creamy, almost slushy consistency is achieved. Serve in a small hurricane glass with a straw. Perfect for hot days—but beware: the alcohol hits faster than you might expect.
- Dirty Grasshopper — Here, vodka comes into play: 2 cl vodka, 2 cl Crème de Menthe, 2 cl Crème de Cacao, and 2 cl heavy cream. Shaken like the original, but with more bite. The vodka makes the drink drier and emphasizes the mint note—ideal for those who prefer it less sweet.
- Grasshopper Martini — A modern twist with London Dry Gin: 3 cl gin, 2 cl Crème de Menthe, 2 cl Crème de Cacao, and 1 cl heavy cream. Shaken and strained into a martini glass. The gin adds a herbaceous-spicy note, making the drink more sophisticated—but still creamy enough for mint lovers.
Frequently asked questions
Can I make the Grasshopper without alcohol?
Yes, but then it’s no longer a cocktail. Replace the Crème de Menthe and Crème de Cacao with alcohol-free mint and chocolate syrups (e.g., Monin or homemade). Keep the heavy cream. The taste will resemble a dessert shake—sweet, creamy, and minty, but without the typical liqueur character.
Why isn’t my Grasshopper creamy enough?
Three possible reasons: 1. The cream was too cold or too low-fat—it should be at room temperature and contain at least 30% fat. 2. You shook it too little or too hesitantly. 3. The ice in the shaker was too wet and diluted the drink. Tip: Hold the shaker under cold water briefly before filling it so the ice doesn’t melt immediately.
Can I serve the Grasshopper warm?
Theoretically yes, but it loses its appeal. The contrast between the ice-cold drink and creamy texture is what makes it special. If you prefer it warm, try a Hot Grasshopper instead: heat the ingredients (without the cream) in a cup, top with hot milk, and garnish with whipped cream. It tastes like a liquid After Eight—but that’s a different story.
Why is the cocktail called a Grasshopper?
The name refers to the green color of the Crème de Menthe—as green as a grasshopper (*grasshopper* in English). Another theory suggests the drink was invented in New Orleans in the 1950s and named after the Grasshopper Club, a legendary jazz club. However, there is no evidence to support this.
