Mom's Best Recipes
Recipe

Grasshopper Cocktail

A classic mint-chocolate dessert cocktail made with crème de menthe, crème de cacao, and cream, shaken until frosty and silky.

Author By Matt Campbell
4.8
A pale green Grasshopper cocktail in a chilled coupe glass with a light chocolate drizzle on top, sitting on a dimly lit bar counter with a small plate of chocolate shavings nearby, real photography
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If mint chip ice cream and a chocolate truffle had a baby and it grew up to be a cocktail, it would be the Grasshopper. This is an old-school dessert drink that still hits because the formula is just smart: cool mint, cocoa warmth, and cream to tie it all together.

It’s also one of those recipes that makes you look like you planned a whole evening, even if dinner was takeout and you are currently wearing socks that do not match. Shake it hard, serve it small, and suddenly it is a “dessert course.”

Three bottles labeled creme de menthe and creme de cacao beside a small pitcher of heavy cream and a metal cocktail shaker on a home kitchen counter, real photography

Why It Works

  • Fast and foolproof: It is a true shake-and-pour cocktail with no complicated prep.
  • Big dessert energy in a small glass: Rich, creamy, minty, and chocolatey without needing a whole slice of cake.
  • Easy to customize: Make it greener, chocolatier, lighter, or even turn it into a zero-proof mint-chocolate drink.
  • Perfect after dinner: A 3 to 4 ounce serving feels indulgent but not overwhelming.

Pairs Well With

Storage Tips

This one is best made to order. Once it is shaken with ice, it gets diluted and the texture thins out pretty quickly.

  • If you must prep ahead: Mix the crème de menthe and crème de cacao in a small jar and refrigerate up to 1 month. Add the cream and shake with ice right before serving.
  • If you already added cream: Refrigerate in a sealed container up to 24 hours, then shake again with fresh ice to re-chill and re-froth. Expect a slightly less airy texture.
  • Do not freeze: Dairy can separate and get grainy.

Common Questions

How strong is a Grasshopper?

It is usually moderate, but it depends on your liqueurs. Both crème de menthe and crème de cacao come in different proofs. Because it is served in a small after-dinner portion, it tends to drink like dessert more than a boozy cocktail.

Is crème de menthe the same as mint extract?

No. Crème de menthe is a mint liqueur, sweet and alcoholic. Mint extract is very concentrated and not a 1:1 swap here.

Green or white crème de menthe, which is better?

Either works. Green gives the classic pale green color. White keeps the flavor but turns the drink a light beige or off-white.

Can I use half-and-half instead of heavy cream?

You can, and it will be lighter. Heavy cream gives the most “milkshake” texture. Half-and-half makes it more sippable and a bit less rich.

What is the best chocolate garnish?

Chocolate shavings, a light cocoa dusting, or a thin drizzle of chocolate syrup. Keep it subtle so the drink stays smooth, not chunky.

Can I blend it like a frozen drink?

Yes. Blend with a generous scoop of ice for a frosty version, but know it will be more diluted and less silky than the shaken classic.

Do I need to strain it?

Yes. A fine strain gives that clean, creamy texture without ice chips.

How do I make a zero-proof mint version?

Skip the liqueurs and use mint syrup plus chocolate syrup or cocoa, then shake with cream. I included a simple recipe in the notes below.

I love recipes like the Grasshopper because they are a reminder that “fancy” is often just cold glass, good balance, and confidence. The first time I made one at home, I was expecting a sugary throwback. Instead, I got this clean mint-chocolate snap that made the whole kitchen smell like dessert. Now it is my go-to when I want something cozy after dinner but I do not want to bake, or commit to a whole bowl of ice cream, or wash a stand mixer bowl. Shake, pour, exhale. Dessert is handled.