Grasshopper

The classic Grasshopper is made with equal parts green crème de menthe, white crème de cacao, and fresh heavy cream, shaken vigorously with ice until frothy and strained into a chilled cocktail glass. It is an IBA Contemporary Classic with a distinctive bright green color from the crème de menthe, a cool mint flavor, and a dessert-like richness from the cream and chocolate liqueur.

The Grasshopper was created at Tujague's, a historic restaurant and bar in New Orleans, Louisiana, reportedly in the early 20th century. The cocktail gained national recognition after winning second place in a competition held in New York around 1928, and it became strongly associated with the New Orleans dining tradition of serving elaborate dessert cocktails. It remains a signature drink of the city's classic bar culture.

The Frozen Grasshopper blends the classic ingredients with ice cream instead of cream, creating a milkshake-like dessert cocktail popular in the American South. A Vodka Grasshopper substitutes vodka for one of the liqueurs to reduce sweetness. Some contemporary versions use fresh mint instead of or alongside crème de menthe for a more herbal character, while cream alternatives like coconut cream can create a dairy-free variation.