Grasshopper – Philibert Guichet 1910s New Orleans Dessert Cocktail

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Grasshopper Cocktail History

A quick google search will pull up about 3 different origin stories for the grasshopper. The most popular origin story goes that Philibert Guichet invented the grasshopper in 1918 while working at Tujague’s in New Orleans, across the street from Cafe Du Monde, to enter into a cocktail competition. Although while looking for another cocktail I found the grasshopper in the 1908 cocktail book by Hon. WM. T. Boothby (Thats a long name) “The World’s Drinks and How to Mix Them”. He credits Harry O’Brien (A normal length name) of the Palace Hotel in San Francisco for inventing the drink. The recipe in the 1908 book is a little different than the Philibert Guichet one, but all liqueurs are the same. His recipe is equal parts Creme de Cacao and Creme de Menthe layered on top of each other. Again it’s different, its missing cream and is not shaken, but the flavor would be similar and the intent is the same, and it predates the Guichet recipe by a full ten years.

To add to the original grasshopper actually being a Pousse Café styled drink, I found other recipes around the same time and later that are more like the Boothby recipe than the Guichet recipe. In the 1935 book The Bar Keeper’s Golden Book by , he has the Grasshopper as a 50×50 creme de cacao and creme de menthe layered drink. Regardless of who invented it, or whether it’s a layered drink or not, it’s a fun little desert cocktail that taste like an Andes Chocolate Mint and you can’t beat that. Also the Guichet recipe is by far the most well know and popular version today. It’s also the drink Kermit orders when he thinks Miss Piggy left him in The original Muppet Movie and Rowlf sings “I Hope That Somethin’ Better Comes Along”.

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Grasshopper Cocktail – Classic 1910s New Orleans Dessert Cocktail

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Course: DrinksCuisine: American
Servings

1

servings
Calories

303

kcal
ABV

10%

Total time

3

minutes

Learn how to make the a classic Grasshopper.

Ingredients

  • 1 oz Heavy Cream

  • 1 oz Mint Liqueur

  • 1 oz White Chocolate Liqueur

Directions

  • Combine all ingredients in the shaker. Add ice to the shaker.
  • Vigorously shake till the shaker is ice cold and frosted.
  • Strain into glass to remove ice shards.

Notes

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