This mint-green cream-based drink was reportedly invented pre-Prohibition in a 1919 New York City cocktail contest in which Philbert Guichet, owner of Tujagque’s in New Orleans, took home second place for this recipe. A combination of equal parts crème de menthe, crème de cacao, and heavy cream, shaken with ice and strained into a cocktail glass falls into the category of sweet after-dinner drinks. This frothy concoction gained traction mid-century, especially in the American South. The core ingredients allow for a host of variations: swap cream for vodka to get the “Vodka” or “Flying Grasshopper,” or add coffee for the “Brown” version. Jeffrey Morgenthaler’s version is based on the Wisconsin tradition of swapping cream for ice cream and throwing it in a blender. He adds a bit of Fernet Branca for a bittersweet bite.
Blended Grasshopper
Jeffrey Morgenthaler, Pépé le Moko | Portland, OR
Ingredients
Serving: 1
- 1 1/2 ounces green crème de menthe
- 1 1/2 ounces white crème de cacao
- 1 ounce half and half
- 1 teaspoon Fernet Branca
- 1 pinch sea salt
- 4 ounces vanilla ice cream
- 8 ounces crushed ice, prepared with a Lewis bag and mallet or a food processor
Garnish: mint sprig
Directions
- Combine all ingredients in a blender pitcher.
- Blend on low speed until smooth.
- Pour into an old-fashioned soda glass or a tall mug.
- Garnish with a mint sprig and serve with a straw.