Grasshopper Cocktail Recipe
Equal parts white creme de cacao, green creme de menthe, and heavy cream keep the mint and chocolate flavors balanced instead of letting either liqueur dominate, while a hard shake with ice chills and slightly aerates the cream so the drink pours thick but not heavy.
- Prep
- 5 min
- Cook
- 0 min
- Total
- 5 min
- Servings
- 1
Ingredients
- 1 1/2 fl oz white creme de cacao
- 1 1/2 fl oz green creme de menthe
- 1 1/2 fl oz heavy cream
- 1 cup ice cubes, for shaking
- 1 tsp chocolate shavings, for garnish
Nutrition per serving
- Calories
- 440
- Protein
- 1g
- Carbs
- 33g
- Fat
- 18g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Fill a cocktail shaker about two-thirds full with ice cubes.
- 2Add the white creme de cacao, green creme de menthe, and heavy cream.
- 3Seal the shaker and shake hard for 15-20 seconds, until the outside of the shaker is frosted and cold to the touch.
- 4Strain into a chilled coupe or cocktail glass using a fine-mesh strainer to keep out any ice shards.
- 5Garnish with chocolate shavings or a fresh mint sprig and serve immediately.
Tips & variations
- Swap in dark creme de cacao for a deeper, more bittersweet chocolate flavor and a light brown tint instead of pale green.
- Blend the same three ingredients with a cup of ice for a Frozen Grasshopper, an easy dessert-in-a-glass for warm weather.
- Use half-and-half instead of heavy cream for a noticeably lighter, less rich version.
- Add a scoop of vanilla ice cream in place of the cream and blend for a shake-like variation often called a Grasshopper Pie in a glass.
Storage & reheating
This drink is meant to be shaken and served immediately, it separates and loses its chill within minutes once poured. The unopened liqueurs themselves keep well past a year in a cool, dark cabinet, and once opened, creme de cacao and creme de menthe stay good for about a year since their sugar and alcohol content resist spoilage.
Tips from the Tulo kitchen
- Chill the coupe glass in the freezer for 10 minutes before straining the drink so it stays cold longer once poured.
- Use fresh, cold heavy cream straight from the fridge, not cream that's been sitting out, for the cleanest shake and the best head of froth.
FAQ
What's the difference between white and dark creme de cacao?
Both are made the same way and taste similarly of cocoa, but dark creme de cacao has added caramel coloring, so it turns a Grasshopper brown instead of the classic pale green and gives it a slightly more roasted, bittersweet edge.
Is creme de cacao the same as chocolate liqueur?
They're closely related but not identical. Creme de cacao is a lighter, sweeter liqueur made from cacao beans with a thinner body, while chocolate liqueur is often richer and creamier, closer to a dessert cordial.
Can I make a Grasshopper without cream?
Yes, using just equal parts creme de cacao and creme de menthe over ice makes a thinner, more intensely minty drink sometimes called a Stinger variation, though it loses the dessert-like body cream gives the original.
Does creme de cacao need to be refrigerated after opening?
No, it can be stored at room temperature in a cool, dark cabinet. Refrigerating it is optional but can make it pour more smoothly when used cold in shaken drinks.