Grasshopper

Difford's Guide
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Serve in a

Coupe glass

Garnish:

Float mint leaf/sprig (or chocolate shavings)

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 fl oz Giffard Peppermint Pastille crème de menthe
1 fl oz Dutch Cacao white crème de cacao
1 fl oz Single cream / half-and-half
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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Book 16th Edition image

Difford’s Guide to Cocktails Book 16th Edition

Our chunky, 2.2kg heavyweight, 2 inches thick, hardback cocktail book has 3,000 recipes (with ingredients in both ml and ounces) all accompanied by a colour

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Review:

It's hard not to like this creamy, slightly sweet minty after-dinner treat.

History:

Created at Tujague's, the second oldest restaurant in New Orleans, which was opened in 1856 by Guillaume Tujague. Sometime before he died in 1912, Guillaume sold the restaurant to Philibert Guichet Jr., who in 1919 (or some say during Prohibition in the 1920s) won second prize in a prestigious New York cocktail competition for this drink.

The cocktail's heyday came many decades after its creation during the 1970s and 80s so it's not surprising that some illustrious bartender thought to add vodka to create the rather better Flying Grasshopper cocktail.

Nutrition:

One serving of Grasshopper contains 221 calories.

Alcohol content:

  • 0.8 standard drinks
  • 12.1% alc./vol. (24.2° proof)
  • 10.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Difford’s Guide to Cocktails Book 16th Edition image

Difford’s Guide to Cocktails Book 16th Edition

Our chunky, 2.2kg heavyweight, 2 inches thick, hardback cocktail book has 3,000 recipes (with ingredients in both ml and ounces) all accompanied by a colour

Buy it here
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