The 1918 Grasshopper Recipe

Chill and whip

Place a mixing bowl and beaters in the freezer for 5–10 minutes to chill. Pour the cold heavy cream into the chilled bowl, add the powdered sugar and vanilla. Whip on medium-high speed until soft peaks form (about 2–3 minutes). Do not overbeat — you want a light, billowy cream that will float on the cocktail. Transfer to the refrigerator while you prepare the cocktails.

Measure and combine

In a cocktail shaker, combine the crème de cacao (light and dark) and crème de menthe (light and dark). The combined volumes here are intended to yield multiple servings; for a single serving scale down proportionally (see servings). Add ice to the shaker.

Shake

Secure the shaker lid and shake vigorously for 12–15 seconds until the outside of the shaker feels very cold and the liqueurs are well-chilled and slightly diluted.

Strain

Strain the chilled green-hued liqueur mixture into chilled coupe glasses or martini glasses, filling each glass about three-quarters full to leave room for the whipped cream and brandy float.

Top with whipped cream

Spoon or gently pipe a generous dollop (about 1–2 tablespoons per serving) of the prepared whipped cream onto the surface of each cocktail so it floats and creates a creamy cap.

Brandy float

Using the back of a bar spoon, slowly pour approximately 1/2 tablespoon (about 7–8 ml) of brandy over the back of the spoon so it gently floats on top of the whipped cream. This creates the signature brandy float; adjust amount to taste but do not saturate the cream.

Garnish and serve

Sprinkle a small pinch of grated dark chocolate over the whipped cream and add a mint sprig alongside (or rest it on the rim). Serve immediately with a small cocktail spoon or straw. If desired, light the brandy briefly for a warmed aromatic effect — exercise caution if doing so.