The history of the grasshopper cocktail

The Grasshopper Cocktail is a liquid chocolate and mint cookie. Its recipe consists of crème de cacao, crème de menthe and cream. Unusually, it lacks the base spirit as a component. This makes it a very, very sweet after-dinner cocktail. Nevertheless, or perhaps precisely because of this, the Grasshopper has a permanent place in my repertoire. 

New York, end of the 20s. Bartender Philibert Guichet invents the Grasshopper cocktail for a cocktail competition and wins second place with it…
It reads well, but there are gaps in the story. Because the alleged year of birth of the green drink was in the middle of Prohibition in the USA and it is therefore questionable whether there were any cocktail competitions at all at that time.

Then there was Poppy Tooker, a book author. One of his works is about the restaurant Tujague’s in New Orleans. In this book, he claims that the Grasshopper cocktail was served there even before Prohibition. According to him, it was invented in New Orleans as early as 1919.

Later, in the 1950s, the Grasshopper cocktail appeared in the book „The Fine Art of Mixing Drinks“ by David A. Embur. It only became more popular in the 70s and 80s. Nowadays, it is popular in the USA on Saint Patrick’s Day because of its green color.

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