Tujague’s Grasshopper

Tujague's | New Orleans

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.



  • 2 ounces white crème de cacao
  • 1 ounce dark crème de cacao
  • 1 ounce green crème de menthe
  • 1/2 ounce white crème de menthe
  • 1/4 ounce brandy
  • 4 3/4 ounces heavy cream

  1. Combine all ingredients in a mixing tin and dry shake without ice.
  2. Strain into a Champagne flute.

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