GRASSHOPPER

Tujague's, New Orleans, ~1918.

COUPE
ETHANOL 11 G78 KCAL FROM ETHANOL3.6 OZ SERVED

SPEC

1 oz · 30 mlGREEN CRÈME DE MENTHE24 %
1 oz · 30 mlWHITE CRÈME DE CACAO24 %
1 oz · 30 mlHEAVY CREAM

1 oz taken as 30 ml in the metric column.

METHOD

  1. 01SHAKE ALL INGREDIENTS HARD WITH ICE
  2. 02DOUBLE-STRAIN INTO A CHILLED COUPE
  3. 03GARNISH WITH A MINT SPRIG

1 oz taken as 30 ml in the metric column.

STRENGTH // WORKED

Pre-batch3 oz mixed with ice, 0.48 oz of it pure alcohol
MeltShaken: +20 % of the pre-batch, +0.6 oz of water
Served3 + 0.6 = 3.6 oz in the glass
Strength0.48 ÷ 3.6 = 13.3 % ABV as served
Ethanol0.48 oz × 29.57 ml × 0.789 g/ml = 11 g · about 78 kcal from the alcohol alone

IN THE GLASS

MENTHOL

FROM CRÈME DE MENTHE · the cooling sensation

Formula
C₁₀H₂₀O
Mass
156.27 g/mol
IUPAC
(1R,2S,5R)-5-methyl-2-propan-2-ylcyclohexan-1-ol

A cyclic alcohol that hijacks TRPM8, the same cold-sensing receptor that fires when the skin actually hits a cool surface. The "cooling" sensation is neurological, not thermal; the drink isn't cold, the nerves just think it is. Peppermint carries the most; a mojito gets a fraction of the real thing from muddled mint leaves. Same chemistry powers menthol cigarettes, cough drops, and the post-shave aftershock of anything labeled "icy."

THEOBROMINE

FROM CRÈME DE CACAO · the chocolate stimulant

Formula
C₇H₈N₄O₂
Mass
180.17 g/mol
IUPAC
3,7-dimethylpurine-2,6-dione

Chocolate's stimulant: cocoa's signature alkaloid, structurally similar to caffeine but with a longer half-life and a gentler peak. The mood-lift from dark chocolate is partly theobromine and partly the phenylethylamine that comes with it. Toxic to dogs because the canine liver clears it ~10x slower than the human liver. Same molecule, lethal at chocolate doses a person finds mild.

2-PHENYLETHANOL

FROM CREAM · the rose-honey aroma

Formula
C₈H₁₀O
Mass
122.17 g/mol
IUPAC
2-phenylethanol

The rose aroma: exactly the molecule that gives rose petals their scent, and one that yeast produces during slow fermentation. Mead, sweet wines, and certain Belgian ales carry it; a sherry that smells of honey and roses is leaning on phenylethanol. Industrial perfumery uses synthesized 2-PE because rose absolute costs more than gold by weight.

CHEMISTRY

Green crème de menthe, white crème de cacao and cream. Menthol from the mint liqueur, pyrazines from roasted cacao and lipid-rich cream add up to an after-dinner mint in cocktail form. The green color is the dead giveaway of postwar American aesthetics.

PROVENANCE

Tujague's in New Orleans credits its owner Philip Guichet with the Grasshopper, said to have won second place in a 1918 New York cocktail competition. The recipe became a mid-century after-dinner 'lady's drink': sweet, low-ABV, post-dinner. The drink became culturally dated through the 1980s but persists as a benchmark of cream-cocktail technique; if a bartender can't make a smooth Grasshopper, they can't make any cream cocktail.

AMARO & LIQUEUR // NEARBY