Aurelia Blue · Cockpit Bar · Cockpit Bar Desserts
Grasshopper
Mint, chocolate and cream — with a New Orleans history and a tiny guest leaning on the glass.
The Original Recipe
Ingredients
- 30 ml green crème de menthe
- 30 ml white crème de cacao
- 30 ml cream
Method
Shake all ingredients briskly with ice and strain into a chilled cocktail glass.
The Story Behind Grasshopper
Tujague’s in New Orleans connects the Grasshopper to Philibert Guichet, who created it for a New York cocktail competition around 1918. The pale-green drink became a long-standing house speciality and later enjoyed broad popularity across the American South. Its name is purely visual: green crème de menthe gives the cocktail its grasshopper colour.
Historical and recipe reference: Tujague’s Grasshopper history.
Technique That Makes the Difference
The drink succeeds when mint and chocolate remain equal partners. Too much crème de menthe makes it medicinal; too much cream makes it dull. Chill the glass and shake firmly for a light texture.
Common Variations
- Blend with vanilla ice cream for a frozen dessert version.
- Add a small measure of brandy for extra depth.
- Use coconut cream carefully for a Caribbean accent.
The Aurelia Blue Version
The Grasshopper is playful enough for the Cockpit Bar, especially with the small illustrated visitor on our image. But the recipe itself deserves to remain clean and classic.
The Cockpit Moment
A conversation drink — particularly when someone finally notices the grasshopper leaning against the stem.
Continue Through the Cockpit Bar
Enjoy Responsibly Aboard
Alcohol belongs to relaxed hours at anchor, never to active sailing duties or safety-critical work. Where practical, an alcohol-free version is included.
