Tujague's Grasshopper

Green beer isn’t the only thing we drink in New Orleans on St. Patrick’s Day. We also drink absinthe (the green fairy) and Grasshoppers. 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.

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.