The Grasshopper cocktail was born in the French Quarter of New Orleans around 1918 at Tujague's, one of the city's oldest restaurants and bars, which first opened in 1856. Philip Guichet, the establishment's second owner, created the minty-sweet concoction for a cocktail competition in New York City, where it won second place. In the hearts of dessert-cocktail lovers, however, it became a champion. Tujague's still stands today at 823 Decatur Street and still serves the original Grasshopper.

The drink became particularly fashionable in the 1950s and 1960s, when creamy dessert-style cocktails dominated American cocktail culture. The equal-parts formula — crème de menthe, white crème de cacao, and heavy cream — created something that tasted uncannily like liquid mint-chocolate ice cream, earning the cocktail a devoted following among diners who wanted a sweet finish without committing to a full dessert. Restaurants across the American South adopted it as a signature after-dinner offering.

Though cream-based cocktails fell somewhat out of fashion during the craft cocktail revolution's emphasis on spirit-forward drinks, the Grasshopper has experienced a nostalgic revival. Modern bartenders are rediscovering these indulgent classics and introducing them to new audiences, sometimes elevating the recipe with artisanal crème de menthe or house-made chocolate syrups. Its vivid green colour, iconic flavour, and straightforward preparation make it a perennial crowd-pleaser.

Tips from the bar

Shake vigorously for 15–20 seconds — cream cocktails need aggressive agitation to emulsify properly and achieve the correct silky texture.
Pre-chill your coupe glass in the freezer for at least 15 minutes; a warm glass rapidly collapses the texture of cream-based cocktails.
Double-strain through a fine-mesh strainer for a perfectly smooth texture free of ice chips.
Store crème de menthe in the refrigerator after opening to preserve its fresh mint character.
Use white crème de cacao exclusively — dark crème de cacao turns the bright green drink an unappealing brown.

Twists worth trying

Flying Grasshopper: 0.75 oz green crème de menthe, 0.75 oz white crème de cacao, 0.75 oz vodka, 1 oz heavy cream. The vodka adds kick without altering the mint-chocolate flavour profile, appealing to those who prefer more alcoholic strength.
Frozen Grasshopper: 1 oz green crème de menthe, 1 oz white crème de cacao, 2 oz heavy cream or 1 scoop vanilla ice cream, 1 cup crushed ice. Blend until smooth. The ultimate 1960s nostalgia drink — a mint-chocolate adult milkshake.
White Grasshopper: Use white crème de menthe instead of green for a paler, cream-coloured cocktail with identical flavour. Some prefer this more sophisticated, understated presentation for upscale occasions.
Vegan Grasshopper: 1 oz green crème de menthe, 1 oz white crème de cacao, 1 oz coconut cream from a can. The coconut cream's fat content emulsifies well and adds a complementary tropical note to the mint-chocolate base.

What to eat with it

Dark chocolate truffles or flourless chocolate cake
Mint chocolate chip ice cream
Chocolate mousse
Peppermint bark or chocolate-covered mint creams
Brownies or chocolate cookies

The finished drink

Professional photograph of a Grasshopper cocktail with garnish in elegant bar setting

Questions

What is in a Grasshopper?

A Grasshopper is made with green creme de menthe, creme de cacao, light cream.

What glass do you use for a Grasshopper?

Serve a Grasshopper in a cocktail glass.

What does a Grasshopper taste like?

Expect minty, creamy, chocolatey.

What can I make with Green Creme de Menthe?

We have 3 drinks built around Green Creme de Menthe. See them all on the Green Creme de Menthe page.

Spec checked against IBA. Reviewed November 7, 2026

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