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, 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:
- 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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