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2. Grasshopper. The Grasshopper Cocktail is a classic drink that combines the flavors of mint and chocolate. It is made with just three ingredients: crème de menthe, crème de cacao, and heavy cream. The cocktail is known for its chocolate syrup-lined glass that adds a touch of sweetness.
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How to make Grasshopper Drink. Fill a cocktail shaker with ice. Add 1 oz of green crème de menthe, 1 oz of white crème de cacao, and 1 oz of heavy cream to the shaker. Shake well until chilled and well-mixed. Strain the mixture into a chilled cocktail glass. Garnish with a mint sprig and a pinch of chocolate shavings.
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Instructions. Combine all ingredients in an ice-filled cocktail shaker, and give it a few shakes. Drizzle chocolate sauce around the inside of a stemmed cocktail glass. Pour in grasshopper. Top with whipped cream sprinkles and candy, if desired.
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Wet the rim of a chilled cocktail glass with either of the liqueurs. Then, dip it into the chocolate shavings. Pour and shake. Pour the crème de menthe, crème de cacao, and heavy cream into a cocktail shaker full of ice. Shake it until chilled, about 30 seconds. Strain and garnish. Strain the contents into the prepared cocktail glass.
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Strain into a chilled cocktail glass. Recipe Tip For a blended version, combine 3/4 cup of ice with the crème de menthe, crème de cacao, and cream (in the amounts listed above) in a blender.
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Steps. Add the green creme de menthe, white creme de cacao and heavy cream into a shaker with ice and shake vigorously until well-chilled. Strain into a chilled cocktail glass. Grate nutmeg over the top of the drink, if desired. Grasshopper 2.0. 26 ratings.
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Pre-chill your cocktail glass by filling it with ice or ice water and set aside. Discard when ready to serve your drink. Fill a cocktail shaker with ice and add all the ingredients. Shake vigorously for about 30-45 seconds or until super cold. Double strain into your chilled cocktail glass and garnish as desired.
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Instructions. Drizzle the sides of two milkshake glasses with chocolate syrup. Place in the freezer for a few minutes while you make the cocktail. Toa blender, add vanilla ice cream, creme de menthe, and creme de cacao. If everything isn't blending up right away, add heavy cream and blend until smooth.
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Instructions. Place a 5-ounce martini, coupe, or Nick and Nora glass in the refrigerator or freezer for at least 5 minutes. Place 1 3/4 ounces cold heavy cream, 1 ounce white crème de cacao liqueur, and 3/4 ounce crème de menthe in a cocktail shaker. Add enough ice to fill the shaker halfway full. Seal the shaker and shake until the outside.
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Place some chocolate syrup on a shallow plate, and some shaved chocolate on another shallow plate. Dip the rim of the martini glass into the chocolate syrup and then into the shaved chocolate. Squeeze chocolate syrup in a circular motion around the inside of the glass. Fill a cocktail shaker halfway with ice.
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Rub the rim of a chilled martini glass with creme de cacao or chocolate syrup, then turn the rim in the shallow dish to coat. In an ice-filled cocktail shaker, pour ¾ ounce crème de menthe, ¾ ounce white crème de cacao, and ¾ ounce half-and-half. Shake vigorously until well chilled. Strain into prepared martini glass.
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01. Pre-chill your cocktail glasses in the freezer for an hour before serving. 02. Turn the Grasshopper Cocktail into a boozy milkshake. Make a Frozen Grasshopper by blitzing 2 scoops of vanilla ice cream, creme de cacao, and creme de menthe in a blender until smooth. 03.
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Making this dessert drink is so simple and only takes a few minutes. First, grab your cocktail shaker and fill it with ice cubes. Add the crème de cacao, crème de menthe and heavy cream. Cover and shake vigorously. Keep at it, because you want the cream to wind up with a lovely, thick, slightly whipped texture.
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The Grasshopper cocktail is an after dinner drink starring creme de menthe and creme de cacao. It was invented in New Orleans in 1918 by the owner of the bar Tujague's, or so the story goes. According to Tujague's, Philip Guichet invented it for a cocktail competition in New York City, where it got second place.
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In a cocktail shaker (or mason jar with leak-proof lid) filled with ice, add 1 ½ ounces crème de menthe, 1 ½ ounces crème de cacao, and 2 ounces heavy cream. Cover and shake until well chilled, about 10 - 20 seconds. Strain the drink into a coupe glass and garnish with whipped cream and chocolate shavings, if desired.
