Iconic for its pale green hue, the Grasshopper is a sweet and creamy dessert cocktail, perfect for a last minute after-dinner treat on a hot summer evening. The cocktail is made simply with equal parts white crème de cacao, green crème de menthe and cream, so the hardest part of mixing one at home is tracking down the liqueurs (or digging them out from the back of your liqueur cabinet). Once you’ve developed a taste for the minty liquid dessert, we doubt you’ll ever be without the key ingredients again.

The sweet sipper was invented at Tujague's Restaurant in New Orleans, where it earned a bartender second place in a cocktail competition sometime in the early 1920s (the history gets a bit foggy due to Prohibition—and too many Grasshoppers). Tujague’s is still the go-to for the classic version today, but the cocktail has grown popular in odd pockets across the U.S., most notably in Wisconsin.



  • 1 oz white crème de cacao
  • 1 oz green crème de menthe
  • 1 oz heavy cream


Step one

Combine all ingredients in a shaker with ice.

Step two

Shake and strain into a coupe.

Contributed by Supercall

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Mix It Up!

In Wisconsin and other surrounding Midwest cities, a Grasshopper is closer to a milkshake than a cocktail. The thick concoction, often served at Wisconsin supper clubs, substitutes ice cream for cream and sometimes adds milk to kick the drink’s desserty-ness into overdrive.

If blended, ice cream-based variations aren’t your particular dessert of choice, you could always take the drink at its name: We garnished ours with real grasshoppers for a drink that’s equal parts alluring and shocking.

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