Grasshopper (cocktail)

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Grasshopper

Grasshopper ( English grasshopper ) is a creamy, sweet, alcoholic cocktail of cream , clear ( "white") cocoa liquor ( Crème de cacao ) and green peppermint liqueur ( Crème de menthe ). Due to its substantial ingredients, it is one of the dessert or after-dinner cocktails, although its alcohol content is comparatively low, as it only contains liqueurs , but no high-percentage base spirits .

history

The cocktail is mostly attributed to Philibert Guichet, the owner of Tujaque's Bar in New Orleans , although the information on the time of origin varies greatly. A restaurant guide from Roy. According to F. Guste, Guichet took second place with the drink in a cocktail competition between 1928 and 1930. This means that the competition must have taken place during the alcohol prohibition , which seems doubtful. While researching a book about Tujaque's Bar , which opened in 1856, Poppy Tooker allegedly came across newspaper reports that the drink was made in 1919, before Prohibition, and is certain that Grasshopper cocktails were served in New Orleans as early as the 1920s were. However , the cocktail does not yet appear in popular recipe collections from the 1930s, for example the Savoy Cocktail Book (1930) or the Café Royal Cocktail Book . In the Pocket Recipe Guide of the Museum of the American Cocktail (2007), its origin is not suspected until the 1950s; This is also the time when the first newspaper reports mention the cocktail. David Embury mentions the Grasshopper in passing in his standard work The Fine Art of Mixing Drinks (which appeared in various editions between 1948 and 1958) ; According to him, the cocktail was originally a pousse café , that is, the ingredients were layered in the glass and not mixed. The cocktail has probably only gained greater popularity since it was advertised as a signature drink for liqueurs by the US spirits manufacturer Hiram Walker and Sons in the late 1950s .

The International Bartenders Association (IBA) had the cocktail in their list of Official Cocktails in the After-Dinner Cocktail category until 2011 ; The current version can be found under Contemporary Classics (as of June 2017).

Because of its green color, the cocktail is particularly popular in the USA on St. Patrick's Day , but is also sometimes considered a "grandma's drink" and a reminiscence of the 1950s and 1960s.

preparation

Most recipes common today either use the same parts of all three ingredients or two parts of cream and one part each of the crème de cacao (white, i.e. clear) and crème de menthe (green) liqueurs . Sometimes the amount of peppermint liquor is slightly reduced and / or some of the cream is replaced with milk, although Dale DeGroff advises against the latter:

"What's enjoyable about this drink is its silken, ropy texture, which you can get only from the cream."

"What is fun about this drink is its silky, chewy texture, which can only be achieved with cream."

- Dale DeGroff : The Essential Cocktail (2008)

In general, all ingredients are cocktail shaker with ice cubes or crushed ice ( crushed ice shaken) and "straight up", without ice in a chilled cocktail glass strained . In the United States in particular, there are variations in which the cream is replaced by (vanilla) ice cream ; the drink is then prepared in the blender ( stand mixer ).

Web links

Wikibooks: Grasshopper  - learning and teaching materials

Individual evidence

  1. ↑ a b Robert Hess: Grasshopper Cocktail. In: smallscreennetwork.com. October 11, 2012, accessed February 7, 2016 .
  2. ↑ a b c Erin De Jesus: It's Not Easy Being Green: The Weird History of The Grasshopper. In: eater.com. October 23, 2014, accessed February 7, 2016 .
  3. ↑ Harry Craddock: The Savoy Cocktail Book . Facsimile reprint of the original 1930 edition: Pavillon Books, London 2009, ISBN 978-1-86205-296-3 .
  4. ↑ WJ Tarling, Frederick Carter: The Cafe Royal Cocktail Book . Pall Mall Ltd., Coronation Edition, London 1937.
  5. ^ A b Robert Hess, Anistatia Miller: The Museum of the American Cocktail Pocket Recipe Guide . Second edition. Mixellany, USA 2007, ISBN 978-0-9760937-3-2 , p. 65.
  6. ↑ Barry Popik: The Big Apple: Grasshopper (cocktail). In: barrypopik.com. October 17, 1931, accessed February 7, 2016 .
  7. ^ David Embury: The Fine Art of Mixing Drinks . First (US) edition: Doubleday & Company, 1948; Version cited here: Reprint taking into account the second (1952) and third (1958) US and the British edition published by Faber & Faber in 1953: Mud Puddle Books, New York 2008, ISBN 978-1-60311-164-5 , P. 253.
  8. ↑ Hiram Walker advertisement ( Google Books ) in: LIVE magazine from February 17, 1958, last inside cover page.
  9. ↑ Hiram Walker advertisement ( Google Books ) in: LIVE magazine of October 27, 1958, p. 138.
  10. ↑ Hiram Walker advertisement ( Google Books ) in: LIVE magazine of October 26, 1959, p. 16.
  11. ↑ IBA Official Cocktails. (No longer available online.) Archived from the original on November 9, 2011 ; accessed on January 12, 2015 .
  12. ↑ Contemporary Classics | International Bartenders Association. Retrieved June 25, 2017 .
  13. ↑ a b Dale DeGroff : The Essential Cocktail. The Art of Mixing Perfect Drinks. New York 2008, ISBN 978-0-307-40573-9 , pp. 224f.
  14. ^ Charles Schumann : Schumann's Bar . Collection Rolf Heyne, Munich 2011, ISBN 978-3-89910-416-5 , p. 110.