Said to be invented in the French Quarter of New Orleans in 1818, this drink really did not really gain high popularity until the 1950s as an after dinner drink.  If you can imagine a chocolate covered thin mint, this would be it.  While today you really cannot find green crème de menthe, you can always use a drop of green food coloring, maybe two (but not more), depending on how green you want it.  While the coloring does not effect the flavor either way, it obviously gets its name from the grasshopper insect which is often bright green.  While some recipes call for double the cream, its a hot summer day today, and I am fine with just equal parts of everything and I used light instead of heavy cream. Lighter, much more refreshing and a fun novelty drink.


  • 1 ounce crème de menthe (green if you can find it)
  • 1 ounce crème de cacao
  • 1 ounce heavy or light cream
  • Fresh mint leaf and/or fresh grated nutmeg garnish

Shake all ingredients with plenty of ice and double strain through a mesh strainer into a chilled coupe or stemmed cocktail glass.  Garnish with fresh mint leaf and/or freshly grated nutmeg.  It is not a strong drink, but one you should taste at least once if you are into retro cocktail culture.


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