One of the cocktail world’s most beloved dessert drinks, the Grasshopper combines crème de menthe, crème de cacao and heavy cream. While the original recipe from Tujague’s in New Orleans is undoubtedly delicious, it’s often used as inspiration for new variations. Whether you’re a traditionalist or looking to mix something a little different, try one of these recipes, and bookmark our guide to crème de menthe cocktails for more ideas on how to use the minty liqueur.
A pisco-based take on the classic.
Paul Gusting’s version sticks close to the original but draws more balance from a blend of liqueurs.
Pépé Le Moko Grasshopper
Jeffrey Morgenthaler uses Fernet-Branca and sea salt to bring new layers of flavor to the classic.
An extra decadent variation made with coffee liqueur and Branca Menta.
How they make the drink at its birthplace in New Orleans.
Rum and green tea ice cream set this riff apart.
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