Grasshopper

The Grasshopper is a silky, mint-flavored, creamy cocktail-style drink that has long been enjoyed as an after-dinner treat. With its striking pastel green color and indulgent texture, it bridges the gap between dessert and drink, making it perfect for those who prefer sweet, gentle flavors over strong, spirit-forward cocktails.

This non-alcoholic interpretation keeps the classic profile of chocolate and mint wrapped in cream, using syrup-style crème de cacao and crème de menthe instead of liqueurs. The result is a smooth, velvety drink that is accessible to everyone while preserving the charm and elegance of the original Grasshopper.

Served in a chilled cocktail glass and optionally garnished with a single mint leaf, it feels refined yet playful. It is ideal for dinner parties, festive occasions, or simply as a decadent treat at the end of the day.

Instructions

Official Recipe:

1. Chill a cocktail glass in the freezer or by filling it with ice and water for a few minutes.
2. Add 20 ml white crème de cacao (non-alcoholic or syrup-style), 20 ml green crème de menthe (non-alcoholic or syrup-style), and 20 ml fresh cream into a shaker.
3. Fill the shaker with plenty of ice cubes to about three-quarters full.
4. Shake briskly for 10–15 seconds until the shaker feels very cold and the mixture is well aerated and slightly thickened.
5. Discard the ice and water from the cocktail glass if you used it to chill the glass, then quickly dry the inside.
6. Strain the mixture through a fine strainer into the chilled cocktail glass to achieve a smooth, frothy surface.
7. Garnish optionally with a fresh mint leaf laid gently on the foam, and serve immediately.

Note: The balance of sweetness and mint intensity depends heavily on the syrups you use. Adjust by 5–10 ml if needed to suit your taste.

Tips

• Use very cold cream: Chilling the fresh cream before shaking helps it thicken slightly, giving the Grasshopper its signature velvety body.
• Balance your syrups: Different brands of non-alcoholic crème de cacao and crème de menthe vary in sweetness and intensity. Start with the recipe, then adjust by 5 ml more cream if it feels too sweet.
• Shake hard, but not too long: A firm 10–15 second shake is enough to chill and aerate the drink without over-diluting it.
• Fine-strain for smoothness: Using a fine strainer removes small ice shards, resulting in a perfectly smooth, dessert-like texture.
• Glass temperature matters: A well-chilled cocktail glass keeps the creamy mixture fresh and prevents it from feeling heavy or warm.
• Garnish with intention: A single mint leaf or a thin line of grated dark chocolate adds aroma, elegance, and a visual cue to the flavors.
• Serve immediately: The Grasshopper is best right after shaking, when the foam is stable and the drink is at its coldest.

Classic Variations

• Classic IBA Grasshopper (alcoholic): Equal parts green crème de menthe, white crème de cacao, and fresh cream, shaken with ice and served in a cocktail glass.
• Frozen Grasshopper: Blended with crushed ice for a thicker, almost milkshake-like texture, often served in a larger glass.
• Chocolate Grasshopper: Uses chocolate syrup or dark crème de cacao in place of white, for a deeper cocoa flavor and darker color.
• Mint-Chocolate Chip Style: Blended with ice and a few chocolate chips, then served as a dessert drink with a spoon.
• Coffee Grasshopper: A dash of cold brew or coffee syrup adds a subtle roasted note to balance the sweetness.

Flavor Profile

On the initial taste, you get a cool wave of mint paired with a gentle sweetness. The mid-palate brings in creamy, soft cocoa notes, rounding out the mint and making the drink feel like a liquid dessert. The finish is smooth and lingering, with fresh mint and a light chocolate echo, leaving a clean yet indulgent impression.

The overall impression is sweet, creamy, and refreshing rather than heavy, making it especially suitable as an after-dinner drink.

History

The Grasshopper is a classic cocktail associated with mid-20th-century American bar culture, especially in New Orleans and the Midwest. It is widely believed to have been created at Tujague’s, a historic bar in New Orleans, around the early 20th century, gaining broader popularity in the 1950s and 1960s.

In its traditional form, the Grasshopper is an IBA official after-dinner cocktail composed of equal parts green crème de menthe, white crème de cacao, and fresh cream. Its playful color and dessert-like character made it a favorite in supper clubs and home entertaining, particularly among those who preferred softer, sweeter drinks.

Today, the Grasshopper lives on both as a nostalgic classic and as inspiration for modern dessert cocktails and alcohol-free versions like this one. Its combination of chocolate, mint, and cream continues to appeal to new generations of drinkers and non-drinkers alike.

Cheers!