The Grasshopper Cocktail
Based on the original 1919 New Orleans recipe, our version shakes up cream, vanilla and mint with crème de cacao and crème de menthe — and tops it with chocolate shavings. It tastes like mint chocolate chip ice cream, and it has a wonderful, icy texture.
Recipe - WAYZATA
The Grasshopper Cocktail
Prep Time5 Minutes
Servings1
0Ingredients
2 mint leaves, plus 1 for garnish
1 pinch of fresh vanilla bean seeds
1 ounce heavy cream
1 ounce white crème de cacao
1 ounce crème de menthe
Finely shaved chocolate, for garnish
Directions
- Swipe the rim of a martini glass with a little water and rotate it through the shaved chocolate.
- In a cocktail shaker, muddle the mint leaves and vanilla bean seeds together and top with ice.
- Add the heavy cream, crème de cacao and crème de menthe and shake for 30 seconds.
- Strain the cocktail into the martini glass and garnish with a little more shaved chocolate and a mint leaf. Serve immediately.
5 minutes
Prep Time
0 minutes
Cook Time
1
Servings
Shop Ingredients
Makes 1 servings
L&B Fresh Mint, 0.75 Ounce
$3.49$4.65/oz
Nielsen-Massey Madagascar Bourbon Vanilla Beans, 2 Each
$20.19$10.10 each
Prairie Farms Premium Heavy Whipping Cream, 16 Ounce
$5.49$0.34/oz
Andes Creme De Menthe Thins, 4.67 Ounce
Deal
$2.99 was $3.59$0.64/oz
Reese Creme De Menthe Syrup, 8 Ounce
$5.69$0.71/oz
L&B Pure 33% Milk Chocolate Bar, 2 Ounce
3/$5 Deal
$1.67 was $1.99$0.83/oz
Directions
- Swipe the rim of a martini glass with a little water and rotate it through the shaved chocolate.
- In a cocktail shaker, muddle the mint leaves and vanilla bean seeds together and top with ice.
- Add the heavy cream, crème de cacao and crème de menthe and shake for 30 seconds.
- Strain the cocktail into the martini glass and garnish with a little more shaved chocolate and a mint leaf. Serve immediately.