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Take some time and forethought when making a proper Grasshopper. You’ll need to follow this recipe for the homemade version, which takes a full day to make, before mixing this refreshing and decadent New Orleans original.
Read more about Classic New Orleans Cocktails for Mardi Gras.
- 3 Ounces homemade crème de menthe
- Lime zest for garnish
- 1 Ounce heavy cream
Combine crème de menthe and cream into a shaker with ice and shake until chilled. Strain into a coupe glass and zest lime over the top using a microplane.
Calories Per Serving413
Folate equivalent (total)1µgN/A
- For brownie layer
- 1 1/2 sticks (3/4 cup) unsalted butter
- 10 1/2 oz fine-quality bittersweet chocolate (not extra-bitter or unsweetened and no more than 60% cacao if marked), finely chopped
- 1 1/2 cups packed light brown sugar
- 3 large eggs, lightly beaten
- 1 1/4 teaspoons vanilla
- 3/4 cup all-purpose flour
- 1/4 cup plus 2 tablespoons unsweetened Dutch-process cocoa powder
- 3/4 teaspoon salt
- For mint ganache
- 1/2 cup heavy cream
- 10 oz fine-quality white chocolate, chopped
- 2 tablespoons green crème de menthe
- 1 teaspoon peppermint extract
- For chocolate ganache
- 1 cup heavy cream
- 10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped
- Special Equipment
- an offset spatula
- Make brownie layer:
- Put oven rack in middle position and preheat oven to 375°F. Lightly butter a 13- by 9-inch baking pan and line with 2 crisscrossed sheets of foil, leaving a 2 inch overhang on all sides. Butter foil.
- Melt butter and chocolate with brown sugar in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until smooth. Remove from heat. Whisk in eggs and vanilla until combined. Whisk in flour, cocoa, and salt until just combined.
- Spread batter evenly in baking pan and bake until set and a wooden pick inserted in center comes out with moist crumbs adhering, about 20 minutes. Cool completely in pan on a rack, about 1 1/2 hours.
- Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over white chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Stir in crème de menthe and extract and chill, covered, stirring occasionally, until thick, about 1 hour.
- Bring cream to a simmer in a 2- to 3-quart saucepan and remove from heat. Pour over bittersweet chocolate in a bowl. Let stand 1 minute, then whisk until smooth. Chill, covered, stirring occasionally, until thick, about 30 minutes.
- Spread mint ganache over top of cooled brownie in a thin even layer using offset spatula, then chill until firm but still slightly sticky, about 30 minutes.
- Spread chocolate ganache over mint and chill until firm, about 2 hours.
- Lift dessert out of pan using foil overhang. Run a heavy knife under hot water and wipe dry, then trim edges of dessert (1/4 inch off each side). Cut dessert into squares and peel from foil.
Mint Chocolate Cake (Grasshopper Cake) is the PERFECT combo of my favorite Easy Chocolate Cake, and green Mint Frosting. The cake is made with rich cocoa powder and hot coffee, which really brings out the chocolate flavor, while the frosting is a classic buttercream with peppermint extract and green food coloring.
I love serving this dessert on St. Patrick’s Day because of the fun green color, and the mint-chocolate combination is always a winner with my family. Plus with bake time and decorating, it’s ready in a total time of under 60 minutes, so you can make this in the morning for later that day.
In Search of the Ultimate Grasshopper
The verdict on many classic cocktails rests with the method in which they’re made (shaken or stirred) others, by their presentation (on the rocks or up). But at least one lives or dies by its color.
The Top Three
Dale DeGroff's Grasshopper
Doug Phillips's Grasshopper
“If I ordered one and it didn’t come green, it could have been mother’s milk, I wouldn’t be happy—I didn’t get a Grasshopper,” declared Frank Caiafa, bar director of The Stayton Room in Manhattan’s Lexington Hotel.
Caiafa joined PUNCH and fellow bartenders Jon Mullen (Grand Army) and Sarah Morrissey (Ernesto’s) on a recent Wednesday afternoon at Brooklyn’s Grand Army for a blind tasting of 10 Grasshoppers, using recipes collected from bartenders from coast to coast. Though the once-common dessert drink—traditionally made of crème de menthe, crème de cacao and cream—hasn’t been a barroom or restaurant favorite for decades, all three judges nonetheless held strong opinions about what constituted a good version.
“The three most important things,” stated Mullen, “are texture, the balance between the mint and chocolate, and the temperature.” Beyond that, most everyone agreed that a drink called the Grasshopper ought to be green, even if that means relying on drops of artificial food coloring.
“It’s very important,” said Caiafa. “That’s the namesake.” Mullen disagreed, saying, in the end, it was more important to him that the drink taste good than be green. But he added that the average Grasshopper drinker is more often than not a traditionalist who is not looking for a challenge, and that attitude likely extends to the color of the cocktail.
With this in mind, the competing drinks that arrived dressed in other colors of the rainbow—from cream to brown to turquoise—were eliminated from the running fairly quickly.
The panel was, however, willing to entertain other alterations to the classic formula. The idea of adding a dose of a stronger spirit, to goose the alcoholic impact of the drink and tone down its inherent sweetness, was generally embraced, and eight out of the 10 recipes took this tack, adding everything from Cognac to vodka, overproof rum to amaro. (Morrissey joked that the classic Grasshopper recipe was “on trend” due to its low-ABV nature.)
“I think fortifying the Grasshopper is a great idea,” added Caiafa. “Especially if you use ice cream. Make the calories count.”
An ice cream version of the drink has long been one of the most common Grasshopper variations. Especially popular in the Midwest, it emphasizes the “dessert” aspect of the “dessert cocktail,” substituting vanilla ice cream for the usual heavy cream. Two of the drinks in this contest were of the ice cream variety.
Surprisingly, for such an old cocktail with such a staid reputation (the generally accepted tale is that it was invented at Tujague’s in New Orleans in the 1910s), the drinks presented to the panel ran the gamut in presentation. Grasshoppers were served in coupes, Champagne glasses, wine glasses, rocks glasses and highballs. Most were served up, but a couple came on the rocks. And garnishes ranged from shaved chocolate (applauded by the judges), mint sprigs (accepted), nutmeg (questioned) and black pepper (just, no).
At the end of the day, the most traditional of Grasshoppers, created by the most classic of cocktail bartenders, prevailed. Dale DeGroff won with his blend of 1 ounce of Marie Brizard Menthe Verte green crème de menthe, 1 ounce Tempus Fugit crème de cacao and 1 ½ ounces of heavy cream, served in a Nick & Nora–style coupe and garnished with shaved chocolate. (Tempus Fugit’s clear crème de menthe and crème de cacao, out of California, were favored by the majority of the contestants.) The panel found it just right in appearance, texture and balance of flavor.
Taking second place was something completely different, but just as delicious. Doug Phillips, of Heavy Feather in Chicago, went the classic Midwestern route, using a 6-ounce scoop of vanilla ice cream, to which he added 1/2 ounce each of Marie Brizard Menthe Verte, Tempus Fugit white crème de menthe, Tempus Fugit crème de cacao and Cognac. These were blended together until smooth, and topped with whipped cream. “Well, it’s just delicious,” stated Morrissey, seeing no need to embellish her appraisal further. (That particular drink did not last long among the judges.)
Coming in third was one of the most famous contemporary takes on the drink, the Grasshopper served by Jeffrey Morgenthaler at Pépé le Moko in Portland, Oregon. Morgenthaler, long interested in the drinking ways of the Midwest, went with an ice cream foundation as well. To this, he added into the blender 1 ½ ounces each of green and white crème de menthe, 1 ounce of half-and-half, a pinch of sea salt, 1 teaspoon of Fernet Branca and 8 ounces of crushed ice. (Adding a bit of Fernet was a popular innovation among the contestants, showing up in three of the 10 drinks.)
Also drawing the attention of the panel was the famous Grasshopper of Paul Gustings, former bartender at Tujague’s. Gustings’ indulgent recipe called for 2 ounces white crème de cacao, 1 ounce dark crème de cacao, 1 ounce green crème de menthe, 1/2 ounce white crème de menthe, 1/4 ounce brandy and an astonishing 4 3/4 ounces of heavy cream. The judges liked the flavor of the drink, but were thrown off by Gustings’ instruction that it be dry-shaken and served at room temperature. While such a presentation might work in hot, humid New Orleans, the drink’s usual chill was missed in New York.
- 2 quarts vanilla ice cream
- 8 oz. Cool Whip
- 3/4 cup of cream of coconut
- A few drops of green food coloring
- A few drops of peppermint extract (be careful with this it&aposs easy to get too much)
- Soften ice cream and Cool Whip in a large bowl. When soft, mix in other ingredients.
- Mix well and freeze.
- Scoop in glasses and serve with a straw.
I grew up in a family of eight, counting my parents, and this time of year is filled with childhood Christmas memories merged with our own traditions as a family of four. My mother, Norma Jean, made our holidays special with all of of her special touches. Our small house was always beautifully decorated, and what I remember most is, of course, the holiday treats.
Mom did a lot of prep for the holidays, stacking her freezer full of all the “goodies”, in her words. She made batches and batches of cookies, peanut butter balls, peanut brittle, and holiday cocktails she could store in the infamous “buckets” (aka ice cream containers). When we gathered, we enjoyed her Frozen Vodka Slush, Cranberry Vodka Slush, Frozen Kahlúa Cocktails, and this Grasshopper Drink Recipe, among many other things. Her kids are still making these concoctions for their families, me included!
- 2 ounces white crème de cacao
- 1 ounce dark crème de cacao
- 1 ounce green crème de menthe
- 1/2 ounce white crème de menthe
- 1/4 ounce brandy
- 4 3/4 ounces heavy cream
- Combine all ingredients in a mixing tin and dry shake without ice.
- Strain into a Champagne flute.
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Just Checking in on Frosé
Not long ago, summer was synonymous with slushy pink wine. Is it back for a final encore?
What is in a grasshopper drink?
I’ve seen this cocktail made two ways – a grasshopper drink with ice cream and without. This version is with ice cream. It’s the one I learned to make while bartending and I’m sticking with it. You’ll need…
- Vanilla ice cream
- Green crème de menthe – This gives the cocktail it’s pretty color
- White crème de cacao – Don’t buy the brown crème de cacao for this recipe!! It’ll turn it a horrible color.
- Heavy cream or half-and-half
- Chocolate syrup – This is my favorite syrup for lining glasses. It’s thicker than most chocolate sauces and doesn’t just pool in the bottom of the glass.
- Whipped cream
- Chocolate sprinkles
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More adult beverages to check out
If you like this Grasshopper mixed drink recipe, but want to add to your repertoire of tasty adult beverages, then I’m happy to share a few of my favorites.
The Pink Squirrel Cocktail – (pictured above) is a retro cocktail is made with vanilla ice cream, Crème de Cacao and Crème de Almond, garnished with a Maraschino cherry and whipped cream.
The Grown Up Orange Julius Cocktail is reminiscent of that favorite childhood treat, kicked up a notch with some vanilla vodka.
Or how about a White Russian Cocktail? Kahlua, Vodka and cream in an Old Fashioned glass filled with ice.
Of course, you can never go wrong with a “Dirty Bird.” A dirty Vodka Martini made with Grey Goose and Blue Cheese stuffed olives.
See ALL of my Cocktail Recipes
Let’s get to the BEST Grasshopper Recipe! Cheers!
Watch the video: Τζίτζικας και ο μέρμηγκας. παραμυθια. παραμυθια για παιδια στα ελληνικα. ελληνικα παραμυθια (October 2022).