Flying Grasshopper
Vodka takes the wheel in this leaner, boozier cousin of the Grasshopper. No cream, just clear emerald spirit: mint and chocolate, stripped down and potent.
- 1 ozvodka
- 1 ozgreen creme de menthe
- 1 ozwhite creme de cacao
- Fresh mint sprig or lemon twistgarnish
- 1Chill a martini glass in the freezer for at least 10 minutes.
- 2Add all ingredients to a cocktail shaker filled with ice.
- 3Shake vigorously for 12 seconds until well chilled.
- 4Strain into the chilled martini glass.
- 5Garnish with a fresh mint sprig or lemon twist and serve immediately.
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The Flying Grasshopper emerged as a more spirit-forward variation of the classic Grasshopper cocktail, itself dating to around 1918 at Tujague's restaurant in New Orleans. Where the original IBA-recognised Grasshopper balances equal parts green creme de menthe, white creme de cacao, and heavy cream, the Flying Grasshopper swaps the cream entirely for vodka. The result is a crisper, boozier drink with a vivid emerald color and the same mint-chocolate flavor profile, but without the dairy richness. The variation likely developed during the cocktail's resurgence in the 1970s and 1980s, when vodka-based drinks dominated bar menus. Difford's Guide documented the recipe, citing Stan Jones' 1977 bar guide as an early printed source.
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