Among the abundance of drinks made by bartendersspecial attention is worth cocktail "Grasshopper". Delicate color and soft taste made it popular among connoisseurs of sophistication, and not a very high fortress allows you to slowly sip the drink all evening without losing memory and the human kind. Cocktail "Grasshopper" refers to the category of digestives. This means that it is necessary to drink it after a meal, when the feast can be considered complete, and it's time to socialize, dance and other cultural activities.
Intriguing story
It is clear that the name of the cocktail is "Green Grasshopper"Received because of the light green color, given to the drink by mint liqueur called Creme de Menthe. He was “born” two centuries ago, and began to take part in cocktails often - from the beginning of the 20th century. The very first version of the "Grasshopper" included only two components: peppermint and cocoa liqueur - and was not particularly remarkable. But the transformation into a modern drink is a controversial thing, which has two versions. According to the first one, the Grasshopper cocktail was one of several interpretations of the most popular Alexander cocktail in those days (according to other versions, the Sister of Alexander is based). According to another, the “father” of the cocktail is Guillam Tudzek, who held a bar in New Orleans and composed the drink in the year 1856. Before his death, Tudzek sold the place to Philbert Guyche, who had already won in 1919 with a cocktail at the tournament of these drinks in New York, after which he began the triumphant march through all the bars in the world. The first bout of popularity falls on the 40s of the last century: the Philadelphia company Leroux took up its promotion. The “Grasshopper” cocktail was counted among the classics in the 1950s and 1960s, and the peak of its glory falls on the days of hippies, which gave an impetus to the fashion for creamy cocktails.
Cocktail "Grasshopper": a classic recipe
So, to get the legendary drink, you need:
- A light version of Creme de Cocoa liqueur.
- Liquor "Creme de ment".
- Low-fat cream, optimally - 10 percent.
- Naturally, ice.
- Orange slice and fresh mint leaves, whichwill go for decoration. In some bars, strawberries are used for decoration, side by side mounted on the edge of the glass; in others - chocolate chips sprinkling, so in this respect it is possible to dream up.
Liquid components are taken in equal shares, usually20 or 30 milliliters. There are two cooking options: either ice is placed on the bottom of the glass, and liquids are poured in layers, neatly, or all ingredients (except decorating) are put into a shaker and shaken for a few seconds. Most often the second method is used.
"Frozen Grasshopper"
The more popular the drink, the more variedbecome its modifications. The Grasshopper cocktail was not an exception to this rule (photo). Among the ladies, for example, the version with ice cream is very popular: the ice from the list of components is removed, the cream too. In a shaker are 25 milliliters of both liqueurs and 120 grams of ice cream. Vanilla or mint is recommended, but there are no strict rules on this topic, you can try to beat it with any other. With brown (coffee or cocoa) it should definitely turn out well.
"Flying Grasshopper"
This drink is suitable for those who like cocktails.stronger It combines both traditional liquor and vodka, all at 30 grams. The components are shaken in a shaker with two spoons of ice and poured into a regular, faceted, glass. Drink, however, put through a straw. If you take hemp vodka, Green dragon, then the cocktail will turn into a "High Grasshopper".
"Dead Grasshopper"
Another strong version, but more exotic andless degree. Ice is whipped in a shaker with 30 ml of milk and poured into a martini glass. A similar amount of mint liqueur is poured over carefully, an equal amount of Creme de Cocoa on it, so that the layers are not mixed. The final touch will be a spoonful of brown schnapps; it should be distributed on the surface, so again, you can not shake.
"Coffee Grasshopper"
This option bartenders cook in different ways.Some use the traditional grasshopper cocktail as a base, only adding to it another liqueur, Kalua. Others are removed from the classic "Creme de Cocoa", replacing it with a new component.
All modifications of the cocktail are quite worthy of attention.But connoisseurs of the cocktail culture are advised to begin their acquaintance with the traditional version in order to know what to compare with and what taste should be originally.
