Tujague's Grasshopper
Drinks, Cocktails
NA
- Prep Time:
- Cook Time:
- Total Time:
- 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. If you haven't been to their new location just across from Jax Brewery, check it out. Great courtyard, too.
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:
- Combine all ingredients, except for the brandy, in a cocktail shaker filled with ice.
- Shake vigorously.
- Strain into a champagne flute and top with brandy.
Recipe By: Tujague's
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