Among the abundance of drinks composed by bartenders, the Grasshopper cocktail is of particular interest. The delicate color and soft taste made it popular among connoisseurs of sophistication, and not a very high strength allows you to sip a drink slowly all evening, without losing your memory and human appearance. The Grasshopper cocktail belongs to the category of digestives. This means that you need to drink it after a meal, when the feast can be considered finished, and the time has come for communication, dancing and other cultural recreation.
Intriguing story
It is clear that the name Green Grasshopper got its name because of the light green color attached to the drink with mint liqueur called Creme de Menthe. He was "born" two centuries ago, and often began to participate in cocktails - from the beginning of the 20th century. The very first version of Grasshopper included only two components: mint and cocoa liquor - and was not particularly remarkable. But the transformation into a modern drink is a controversial thing, which has two versions. According to the first, the Grasshopper cocktail became one of several interpretations of the popular Alexander cocktail in those days (according to other versions, it is based on Sister Alexander). According to another, the "father" of the cocktail is Guillam Tudzhek, who kept a bar in New Orleans and composed the drink in the wiped 1856. Before his death, Tudzhek sold the institution to Philbert Guishe, who already in 1919 won with a cocktail at the tournament of these drinks in New York, after which he began a victorious procession in all the bars of the world. The first attack of popularity falls on the 40s of the last century: the Philadelphia company Leroux took up its promotion. The Grasshopper cocktail was ranked among the classics in the 1950s and 1960s, and the peak of its fame falls on the days of hippies, which gave impetus to the fashion for creamy cocktails.
Grasshopper Cocktail: classic recipe
So, to get the legendary drink, you will need:
- A light variety of liqueur "Cream de Cocoa".
- Liquor "Cream de ment."
- Non-greasy cream, optimally 10 percent.
- Naturally, ice.
- A slice of orange and leaves of fresh mint, which will go to the decoration. In some bars, a strawberry is used for decoration, planted sideways on the edge of the glass; in others - sprinkling with chocolate chips, so in this regard, you can fantasize.
Liquid components are taken in equal proportions, usually 20 or 30 milliliters. There are two cooking options: either ice is put on the bottom of the glass, and the liquids are poured in layers, gently, or all the ingredients (except for decoration) are put into the shaker and shaken for several seconds. Most often, the second method is used.
Frozen Grasshopper
The more popular the drink, the more diverse its modifications become. The Grasshopper cocktail was not an exception to this rule (photo). Among ladies, for example, the version with ice cream is very popular: ice is removed from the list of components, cream, too. 25 milliliters of both liquors and 120 grams of ice cream go into the shaker. It is recommended that vanilla or mint, but there are no strict rules on this subject, you can try whipping with any other. With brown (coffee or cocoa) it should definitely work out fine.
The Flying Grasshopper
This drink is suitable for those who like stronger cocktails. It combines both traditional liquor and vodka, all 30 grams each. The components are shaken in a shaker with two tablespoons of ice and poured into a regular, can faceted, glass. Drinking, however, is through a straw. If you take hemp vodka, Green dragon, then the cocktail will turn into a "High Grasshopper."
"Dead Grasshopper"
Another strong version, but more exotic and less degree. The ice is whipped in a shaker with 30 ml of milk and poured into a glass designed for martini. The same volume of peppermint liquor is carefully poured on top, an equal amount of “Cream de Cocoa” is placed on it, so that the layers do not mix. The final touch will be a spoonful of brown schnapps; it should spread over the surface, so again you can’t shake it up.
"Coffee Grasshopper"
Bartenders prepare this option in different ways. Some people use the traditional Grasshopper cocktail as a basis, only adding another liquor to it - Kalua. Others remove from the classics “Cream de Cocoa”, replacing it with a new component.
All modifications of the cocktail are quite worthy of attention. But connoisseurs of cocktail culture advise starting an acquaintance with it from the traditional version in order to know what to compare with and what kind of taste should be initially.