Tujague's Grasshopper

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.