Grasshopper Shot

Green crème de menthe and crème de cacao in a shot — Philip Guichet's Grasshopper at Tujague's New Orleans (c. 1918–1928) condensed into shooter form.

The Grasshopper Shot condenses the full Grasshopper cocktail — created at Tujague's restaurant in New Orleans around 1918-1928 by bartender Philip Guichet — into a shooter format that preserves the mint-chocolate combination in a quick-consumption form suited to casual bar and party service. The original Grasshopper combined green crème de menthe, white crème de cacao, and heavy cream in equal parts over ice, shaken and strained into a cocktail glass — a preparation whose cream volume and serving format made it more naturally a slow-sipping after-dinner dessert cocktail than a party shot. The shot version typically omits or minimizes the cream component, concentrating the crème de menthe and crème de cacao flavors in a two-ingredient combination that delivers the mint-chocolate profile more intensely and in a fraction of the volume. Green crème de menthe's artificial green coloring — peppermint oil infused into neutral spirit and sweetened, with green food coloring added — provides both the flavor and the visual identity. The mint-chocolate combination is one of the most universally recognized flavor pairings in Western confectionery, and the Grasshopper Shot's accessibility made it a standard offering on after-dinner shot menus at American casual restaurants and bars.