9/13/2023 0 Comments Best grasshopper drink recipe![]() ![]() "But I'm certain that from 1919 on, in one way or another, you could get a Grasshopper at Tujague's." The drink's fuzzy birthdate comes thanks to Tujague's equally fuzzy in-house historical record: Although Latter says he has photos of Guichet and his prize ribbons, printed menus didn't become a feature of the restaurant until a few years after Latter's father Steven took over Tujague's in 1982. ![]() "There wouldn't be a written record - especially during Prohibition," says Tooker, who is currently writing a book about the history of Tujague's. "From 1919 on, in one way or another, you could get a Grasshopper at Tujague's."Īlthough some accounts place the Grasshopper's origins in the late 1920s, New Orleans food historian Poppy Tooker has found newspaper articles referencing the drink dating to 1919. Guichet's combination of equal parts crème de menthe, crème de cacao, and cream took second prize in the contest, and Guichet proudly brought the drink - supposedly named a "Grasshopper" for its bright green color - back to New Orleans. According to lore, Philibert Guichet, whose family purchased the restaurant from founders Guillaume and Marie Tujague in the 1910s, invented the cocktail while in New York City for a cocktail competition "similar to what they have now for Tales of the Cocktail," Latter says. But French Quarter icon Tujague's, which opened in 1856, is the unlikely origin of the sweet and minty Grasshopper. New Orleans is the birthplace of cocktails boozy and bourbon-y, from Hurricanes to Sazeracs to Vieux Carrés. Tujague's bartender David Suazo pours a brandy floater into the Grasshopper. "It's not a really strong drink, so if you give your nine-year-old a sip of this mint chocolate chip drink, it's not like giving them a sip of bourbon," says Mark Latter, the present-day owner of Tujague's, the bar credited with inventing the Grasshopper nearly 100 years ago. "It's not like giving them a sip of bourbon." Neither contain actual cream and both hover around 50 proof, a relatively low-proof way to add color and depth to a clean slate of dairy. The Corsican-mint flavored crème de menthe (French for "mint cream") originated in the late-19th century crème de cacao, as a style of chocolate liqueur, dates hundreds of years earlier. (The ultimate guilty pleasure: a famous version of the blended Grasshopper served at Benedetti's Supper Club in Beloit, Wisconsin uses 3/4 a gallon of ice cream to create one drink.)īut remove the cocktail from the maligned category, and the combination of crème de menthe, crème de cacao, and cream emerges as simply a mix of historical liqueurs. Both images place the cocktail squarely in the "guilty pleasure" category among a certain subset of drinkers. Or conversely, many regard the Grasshopper as Grandma's go-to drink, slowly sipped as she fondly reminisces about cocktail parties in the 1950s. The Grasshopper's sugary punch means it's often the cocktail of choice among teenagers surreptitiously learning how to drink - the flavors already familiar thanks to all-ages slices of Oreo-crusted Grasshopper pie. The combination of equal parts crème de menthe, crème de cacao, and cream known as the Grasshopper generates an unnaturally verdant green that hints at the cocktail's unapologetic sweetness.
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