The Fascinating History of Ingredients in a Grasshopper Drink

The Grasshopper drink has been a popular choice among cocktail enthusiasts for decades, but have you ever wondered where this refreshing concoction originated? The answer lies in the late 1940s in Milwaukee, Wisconsin, USA. According to several newspapers from the 1950s, including the Monroe Morning World on February 19th, 1950, the Grasshopper was created around that time.

However, there is a dispute over who actually invented the drink. Some sources attribute its creation to Harry O'Brien, late of the Palace Hotel in San Francisco, as recorded in William 'Cocktail Bill' Boothby's book 'World's Drinks and How to Mix Them' published in 1908. This recipe consisted of equal parts crème de menthe and crème de cacao layered over each other.

Over time, cream was added as a third ingredient, making the Grasshopper into the shaken cocktail we know today. According to legend, Philibert Guichet won second prize at a prestigious New York cocktail competition in 1919 (or possibly during Prohibition in the 1920s) for his version of the Grasshopper.

Tujague's, a restaurant in New Orleans that was opened by Guillaume Tujague in 1856, has a special connection to the Grasshopper. The restaurant claims to serve the signature cocktail, which is said to have been created by Philibert Guichet. After Guillaume Tujague's death in 1912, his sister took over the running of the restaurant, and later, it was sold to Jean-Dominic Castet and Philip Guichet Sr.

Despite the debate over its origins, one thing is certain – the Grasshopper has become a beloved cocktail that continues to delight palates around the world. Whether you're sipping on one at Tujague's or creating your own version at home, the Grasshopper remains a timeless classic in the world of mixology.

Ingredients in a grasshopper drink