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White Grasshopper

Creamy and minty, an After Eight in a glass.

The Grasshopper cocktail is surprisingly old. Created in New Orleans at Tujague's bar in the early 20th century, it has endured really, really well. Yes, it's creamy, but it still manages to be light and refreshing, and makes an excellent after dinner drink.


The Grasshopper itself is green crème de menthe, white crème de cacao, and cream, with the Flying Grasshopper a riff which includes vodka too. For this version I swapped the usual incredibly bright crème de menthe for Giffard's Menthe-Pastille, the clear mint liqueur created in 1885 that turned Emile Giffard's business from pharmacy to distillery. It's so fresh, like a liqueur Glacier Mint, and cuts through the cream beautifully.


This recipe makes one regular coupe or two little shots to sip on. Or, like me, you can drink both.

 

Ingredients

  • 25 ml vodka

  • 25 ml white crème de cacao

  • 25 ml Giffard's Menthe-Pastille

  • 25 ml single cream

  • Mint leaves

 

Method

  • Add all ingredients to a cocktail shaker filled with ice.

  • Shake hard and strain into glass.

  • Garnish with tiny mint leaves.

 



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