Drink · 3 min · Amounts not specified
Grasshopper
Crème de menthe, crème de cacao and cream. Dessert in a coupe, and much better made with real cream than the version most people remember.
The sheet · 1 coupe · 3 min
easyWhy tonight. Crème de menthe, crème de cacao and cream. Dessert in a coupe, and much better made with real cream than the version most people remember.
What it needs
Nothing confirmed on your shelf yet — this list is the whole ask.
- creme de menthe
- creme de cacao
- cream
Method
- 1 oz crème de menthe, 1 oz crème de cacao, 1 oz cream. Shake very hard with ice — harder than a sour, because cream needs the work.
- Double-strain up into a chilled glass.
- Green crème de menthe makes it look like a novelty; white makes it look like a drink. The flavor is identical.
- Grate dark chocolate or nutmeg over the top. It is a pudding and should arrive after one.
Technique coach
What the method is trying to make happen
Sequence, correction, heat and texture, equipment workarounds, scaling, and component reuse are available with this cook sheet.
An educational pour, not a reprint of a licensed spec. No allergen or alcohol-safety claim.
Cook or pour it, then edit the shelf if you emptied a bottle or used the last of something.
Going wrong while you cook it? Say what it is doing and the triage will tell you what is happening, the smallest move, and the instinct to resist.
Watch the technique behind this one
Third-party video. Opens in a new tab — nothing is embedded and nothing is fetched from a video platform until you click.
Reviewed video matched to this method, not to the cuisine. Opens in a new tab.
- Cocktail structureBasic Cocktails - How To Make A DaiquiriCocktail ChemistryThe plainest sour there is, which makes base-acid-sweet balance easy to taste rather than merely read.197K+ views at the September 2026 review. · Link checked 2026-09-08
- Cocktail structure5 x Classic Sour Cocktail Recipes (Whiskey, Aperol, Midori, Amaretto & Pisco Sour!)Steve the BartenderFive sours with the same skeleton and different spirits, which is the fastest way to see the family.Link checked 2026-09-08
- Cocktail structureHow to make a great Whiskey Sour - MasterclassBehind the BarA whiskey sour with egg white, including the dry shake that the foam depends on.Link checked 2026-09-08
Why each of these is on the list
What the ingredients are actually doing
- creme de menthe
- Aggressive, cold and sweet, and it is very easy to make a drink taste like toothpaste.
- creme de cacao
- Chocolate as a sweetener, and the clear version tastes the same as the brown one.
- cream
- Fat that carries flavor and will not split the way milk does, which is why it can be reduced hard.
Missing one of them? The substitutions are written against those jobs rather than against a chart, so they say what each replacement costs this dish in particular.
Cooks from the same box
If you bought for this, you can already make these
Shares creme de cacao, cream
Brandy Alexander
Cognac, cacao and cream, which is dessert rather than an aperitif. Nutmeg over the top and a very small glass.
Shares creme de cacao, cream
Cacao flip
Chocolate liqueur, whole egg, cream. Dry shake, then ice. Nutmeg. Dessert, cold.
Shares cream
B-52
Coffee liqueur, amaretto and cream layered by density. Pour each over the back of a spoon and it stacks in three visible bands.
Shares creme de menthe
Menthe frappé
Crème de menthe, soda, lime, crushed ice if you have it. A café drink. This is the green highball, not a grasshopper — no cream.
Next
Cook it, then tell the shelf what you used.
The ranking is only as honest as the shelf behind it. Empty the cream, and everything that leaned on cream should stop being offered.