Classic Grasshopper (Mint Chocolate Cream Cocktail)
Classic Grasshopper (Mint Chocolate Cream Cocktail)
This is the clean, diner-era Grasshopper: equal parts mint, cocoa, and cream. Shaken hard so it pours glossy, then finished with a dusting of dark chocolate. Sweetness is trimmed so the mint stays fresh instead of toothpaste-heavy.
Why this recipe works
Equal-parts ratio. Classic 1:1:1 keeps mint in check and lets cocoa read clean, not cloying.
Cold cream. Very cold heavy cream thickens during a hard shake, giving body without extra sugar.
Fine strain. Smooths micro-ice for a satin texture that looks polished in the glass.
Ingredients (cups & tablespoons only)
Build
- 4 tbspgreen crème de menthe, chilled
- 4 tbspwhite crème de cacao, chilled
- 4 tbspheavy cream, very cold
- 1/2 tspvanilla extract, optional
- —ice cubes
Finish
- 1 tbspfinely grated dark chocolate
- —fresh mint leaves
Recipe
- Chill glass: Fill two coupes with ice water while you build the drink.
- Shake: Add crème de menthe, crème de cacao, cream, and vanilla to a shaker. Fill with ice and shake hard 12–15 seconds until very cold and slightly thickened.
- Strain: Dump the ice water. Fine-strain into the chilled glasses.
- Finish: Grate dark chocolate over the top and add a tiny mint leaf. Serve immediately.
You’re aiming for glossy, pale-green cream with chocolate aroma—not a milkshake.
Visual cues & texture
Pale green
Color should be mint-pale. Neon green means too much menthe—rebalance with cream and cacao.
Light body
Should coat the glass lightly. If thin, shake 5 seconds more; if heavy, add 1 tsp cold milk and re-shake.
Clean surface
Fine strain to remove ice shards so chocolate shavings sit on top, not sink.
Mixing & balance (why the order matters)
Liquors first. Add liqueurs before ice so sugars start blending; cream last for a smoother shake.
Hard shake. Aeration slightly whips the cream and marries mint with cocoa.
Fine strain. Texture stays silk instead of crunchy.
Chocolate & garnish
Use a microplane to rain a fine layer of dark chocolate over the surface. Fresh mint is for aroma—use a small leaf so it doesn’t dominate.
Fast fixes
- Too sweet: Add 1 tsp lemon-water (1 tsp water + 2–3 drops lemon) or 1 tsp milk; re-shake.
- Too minty: Add 1 tbsp crème de cacao and 1 tsp cream; re-shake.
- Too boozy: Add 1 tbsp cream; re-shake briefly.
Dark chocolate (60–70%) gives contrast; milk chocolate reads overly sweet here.
Common mistakes (and quick fixes)
- Watery drink: Shook too long with melting ice. Use fresh, hard cubes and shake 12–15 seconds.
- Chunky texture: Didn’t fine-strain. Pour through a small sieve.
- Harsh mint: Your menthe is very strong. Increase crème de cacao by 1 tbsp.
Substitutions & variations
Half-and-half
- Swap heavy cream for half-and-half; shake 2–3 seconds longer.
Blended Grasshopper
- Add 1 cup ice + 2 tbsp milk to the recipe; blend to slush.
Mocktail
- Use 4 tbsp mint syrup + 4 tbsp chocolate syrup + 4 tbsp cream; add a pinch of salt and shake with ice.
Any change shifts sweetness—recheck and tweak with a teaspoon of cream or cacao to balance.
Serving & glassware
- Chilled coupes or small martini glasses show the color and hold aroma.
- Finish with fine chocolate shavings and a tiny mint leaf.
Batching & make-ahead
Party mix (8 drinks)
1 cup crème de menthe + 1 cup crème de cacao + 1 cup heavy cream + 1 tsp vanilla. Chill well. Shake each portion with ice to order.
Pre-chill
Freeze glasses 15 minutes for extra frost; the drink stays colder, longer.
Hold
Do not store mixed—cream splits. Keep liqueurs and cream cold and combine right before serving.
Equipment notes
- Boston shaker or cobbler shaker.
- Fine strainer for a smooth surface.
- Microplane for chocolate shavings.
Nutrition (estimated)
| Nutrient | Amount |
|---|---|
| Calories | ~285 kcal |
| Carbohydrates | 23 g |
| Total Sugars | 22 g |
| Total Fat | 9 g |
| Saturated Fat | 6 g |
| Serving Size | 1 drink |
Values vary by liqueur brand and exact pour.
Storage & leftovers
- Mixed drink: Serve immediately—cream separates if it sits.
- Liqueurs: Store sealed at room temp; keep cream refrigerated.
FAQ
Can I use crème de menthe blanche (clear)?
Yes—flavor is similar. Color will be white; add a single drop of green menthe if you want tint.
Why shake instead of stir?
Shaking aerates and lightly thickens the cream, giving the plush texture you expect.
Which chocolate is best on top?
60–70% dark chocolate balances sweetness and melts slowly into the surface.
Bartender notes
- Use fresh cream. Older cream won’t whip slightly during the shake.
- Hard ice only. Soft, wet ice over-dilutes and flattens mint.
- Small mint leaf. Big sprigs can taste vegetal; you want aroma, not steeping.
- Serve fast. Best within 3–4 minutes of the shake.
- Balance check. If it drinks like candy, add a teaspoon of cacao and a splash of cream, re-shake, and pour back.