When bartender Paul Gustings returned to New Orleans’ iconic Tujague’s he brought his personal recipe for the Grasshopper—a cocktail long associated with Tujague’s—along with him. Pre-batched and refrigerated, the deeply flavored drink includes both light and dark crème de cacao and white and green crème de menthe, plus a half-ounce of brandy and heavy cream. According to contributing editor Robert Simonson, you’re unlikely to find a Grasshopper that surpasses it.
