Grasshopper

Difford's Guide
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Serve in

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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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

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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:

221 calories

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Twenty years in the making, this 2kg hardback is the most comprehensive cocktail book we have ever produced with 3,000 recipes all accompanied by a photograph.

Buy it here
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