Grasshopper, Swank Cocktail #42

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The Grasshopper is cocktail number 42 on the Swank Cocktail Guide.

Grasshopper cocktail history

The creation of the Grasshopper cocktail is credited to Philip Guichet at Tujague’s Restaurant in New Orleans, Louisiana.

Tujague's Restaurant, New Orleans, ca 1950s, postcard — Tujague’s Restaurant, New Orleans, ca 1950s, postcard

Tujague’s Restaurant, the second oldest restaurant in New Orleans, was established in 1856 by Guillaume and Marie Abadie Tujague. Tujague’s was sold in 1914 to Philip Guichet, Sr., and his business partner, Jean-Dominic “John” Castet. A few years later, Philip Guichet created the Grasshopper; his cocktail creation in mentioned in his 1975 obituary.

"Louisiana Restaurant Owner Dies," Philip John Guichet, Sr. obituary, Austin American-Statesman (Austin, Texas), 17 May 1975, p. 16, col. 2. — “Louisiana Restaurant Owner Dies,” Philip John Guichet, Sr. obituary, *Austin American-Statesman* (Austin, Texas), 17 May 1975, p. 16, col. 2.

Grasshopper cocktail recipe

1 jigger Creme de Menthe, 2/3 jiggers Creme de Cacao, 2/3 jiggers Cream. Shake well with ice and serve in Champagne glass.

Ingredients used:

Hiram Walker Creme de Menthe
Hiram Walker Creme de Cacao
Light cream

Grasshopper cocktail review

Our ratings (1-5 🍸)

Greg: 🍸🍸🍸🍸
Kim: 🍸🍸🍸🍸

Growing up in the midwest, the Grasshopper was a popular after-dinner drink. My parents’ country club made Grasshoppers with ice cream and, following our meal, the thick, minty, ice cream creations would appear at the table. They were delicious.

The cocktail tastes like Andes Mints – little minty chocolate candies that restaurants used to give you on your way out. We made this version per the recipe with cream and well shaken, which creates a frothy concoction. The ice cream version is a bit better, but the cream version is an enjoyable after-dinner drink.

Next up… Cocktail # 43, Gunga Din

Swank Cocktail Guide: 80 cocktails in 80 days