The Grasshopper cocktail traces its origins to the United States in the early 20th century, most commonly credited to the 1918 to bartender Philibert Guichet of New Orleans French Quarter icon Tujague’s, which opened in 1856. It gained particular fame in the 1920s and 1930s, flourishing in the post Prohibition cocktail revival and in Southern supper clubs where sweet, minty after dinner drinks were fashionable. He invented the cocktail while in New York City for a cocktail competition, with Guichet’s combination taking second prize in the contest.

The classic recipe is a creamy, pastel green dessert cocktail made of equal parts crème de menthe (green), crème de cacao (white or dark depending on variation), and fresh cream, shaken with ice and strained into a chilled cocktail or coupe glass. The balance of sweet mint and chocolate, smoothed by the cream, gives it that unmistakable confectionery character, think an after mint chocolate but in a cocktail glass.

Today the Grasshopper still enjoys periodic popularity as a nostalgic, dessert style cocktail, particularly in bars that celebrate retro or tiki inspired menus, at themed parties, and among home bartenders who favour sweet classics. Modern takes sometimes lighten it with vanilla vodka or ice cream blends, make it dairy free with coconut cream, or present it as a boozy milkshake.