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Tujague's Grasshopper

Drinks, Cocktails NA Recipe by
Tujague's Grasshopper
Rated 5/5:
  1. Prep Time:
  2. Cook Time:
  3. Total Time:
  4. Yield: 1 serving

The Grasshopper was invented by Philip Guichet of Tujague’s Restaurant in New Orleans in 1918. It won second place in a cocktail contest in New York City but it’s first in the hearts of anybody who has enjoyed one at Tujague’s, home to the oldest stand-up bar in the country.

Chef’s Notes: Be sure casserole is not watery. If it is, pierce topping and lower temperature in oven and continue to cook until water is absorbed.

Ingredients:

  • ¾ oz. green crème de menthe
  • ¾ oz. crème de cacoa
  • ¾ oz. white crème de menthe
  • ¾ oz. brandy
  • ¾ oz. heavy cream
  • ¾ oz. whole milk
  • ½ tsp. brandy for topper

Directions:

  1. Combine all ingredients, except for the brandy, in a cocktail shaker filled with ice.
  2. Shake vigorously.
  3. Strain into a champagne flute and top with brandy.
Recipe By: Tujague's

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