Grasshopper

How to Make Grasshopper

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1. Chill a coupe glass in the freezer for 5 minutes, or fill it with ice water while you make the drink.

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2. Fill a cocktail shaker with ice. Add the crème de menthe, crème de cacao and cream.

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3. Shake hard for 15 seconds, until the shaker is very cold and frosted.

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4. Strain into the chilled glass.

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5. Sprinkle with dark chocolate shavings and serve at once.

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Tips for Making Grasshopper

• Use white crème de cacao. The brown kind turns the drink a dull khaki, and the pale green colour is part of the appeal.
• Shake hard for a full 15 seconds. The ice chills and slightly dilutes the drink, and the shaking gives it a light, frothy texture.
• Taste, and if it is too sweet, reduce the liqueurs to 20 ml each, or add a little more cream. A splash more cream also softens the mint for anyone who finds it too strong.

Common Substitutions & Variations

• Double cream won't whip if you swap it, but for the cooking itself, full-fat crème fraîche or a lower-fat single cream works in its place.

What to Serve with Grasshopper

• Dark chocolate
• Mint cookies
• Espresso

Storing & Reheating Grasshopper

Best made to order. Once mixed with cream, it should be drunk within a few minutes, and it does not keep. The crème de menthe and crème de cacao last for years in a cupboard, so one bottle of each makes a lot of drinks.

Grasshopper FAQ: Common Questions

Grasshopper Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.