Drink Donnybrook: Grasshopper & Stinger
by David Klemt
You won’t believe this…but this isn’t a photo, it’s an AI image *gasp*
The Grasshopper and Stinger are two classic cocktails that seem worlds apart from one another, but they share a common ingredient.
That ingredient is crème de menthe. Like many of the cocktails I break down in Drink Donnybrook features, this legendary liqueur’s origins are up for debate.
So, this Donnybrook goes beyond the well-known twofer; it’s a threefer. Crème de menthe and it’s two best-known cocktail appearances—the Grasshopper and Stinger—each have nebulous geneses.
Really, though, this Donnybrook is about crème de menthe. And why am I focusing on this liqueur? To give operators and their bar teams time to prepare LTO menus for Sunday, September 15, which is National Crème de Menthe Day.
Cheers!
Mint Cream
Despite the crème in its name, this liqueur doesn’t contain any dairy. In fact, “mint cream” is said to be vegan by some sources: it contains no animal products unless otherwise specified.
The term “crème” on French labels indicates that there’s a lot of sugar in a product.
All you need to make crème de menthe is grain alcohol, mint or peppermint, and sugar. One simply steeps the mint in the alcohol for several days, adds sugar, and can opt to age the liquid (usually about a month).
This sweet, minty liqueur tends to weigh in at 15- to 20-percent ABV. However, there are 30-percent ABV versions on the market. So, this seemingly harmless drink can pack quite a wallop.
Producing crème de menthe may be simple, but nailing down its origin story? Not quite as easy.
It’s possible that one of this liqueur’s ancestors dates as far back as the early 1500s. A book from 1512 about distillation, written by a German botanist and surgeon, touches on a water infused with “red mint.” If one could time travel to Boston in 1712, they’d be able to visit a tavern that sold a drink made of rum and water infused with mint.
That time traveler could then jump ahead 63 years, heading to France in 1775. It’s at this time that a pharmacist created what could possibly be the first known recipe for crème de menthe. However, another recipe, one that we could consider a “commercial” version, became available in France in 1796.
Nearly a century later, Emile Giffard would bring his crème de menthe to market. If that name sounds familiar, there’s good reason: he’s the namesake of La Maison Giffard. The brand has been making liqueurs and syrups for generations.
The Stinger
Alright, now that we’ve basically settled nothing regarding the origins of crème de menthe (other than Emile Giffard getting most of the credit for its creation as we know it today), let’s dive into cocktails.
Two classics are perhaps best-known for the inclusion of crème de menthe in their recipes. One of these is the Stinger.
I’m starting with the Stinger because it predates the other famous crème de menthe cocktail by five years. Or maybe 16 years. Or maybe even longer. We think.
We can choose to believe Stinger was first crafted in 1914. That would require us to accept as evidence that the recipe was first published that year in the book Drinks. Possible, but the recipe could’ve been floating around before that book came out.
Another option is to give Reginald Vanderbilt—father of Gloria Vanderbilt, and grandfather to Anderson Cooper—credit as the creator. David Wondrich, cocktail historian extraordinaire, has mentioned that Reginald helped make the Stinger famous. It’s said that he would serve what was apparently his favorite tipple to guests.
Going further, an Ohio newspaper supposedly named Reginald as the drink’s inventor in the 1920s.
What I can say is this: the Stinger may date back to the 1890s, and nobody can tell us definitively who deserves the credit for creating the recipe.
The Grasshopper
It’s possible that the Grasshopper was invented in New Orleans in 1918.
Tujague’s Restaurant, located in the French Quarter, first opened its doors in 1856. Around 1914, the restaurant was sold to Philip Guichet, Sr. To this day, Tujague’s gives credit to Guichet for inventing the Grasshopper.
Anyone who has read previous Drink Donnybrooks probably isn’t surprised to learn that we aren’t sure who actually invented the Grasshopper. By the way, Tujague’s also appears to take credit for creating the Whiskey Punch.
What drink historians do appear to agree on is that it took around four decades for the Grasshopper to become popular. And when it did, the American South appeared to lead the charge.
The original recipe—possibly from Philip Guichet, Sr.—calls for three ingredients in equal parts: green crème de menthe, white crème de cacao, and heavy cream. (Oh, did I mention that crème de menthe comes in either colorless or green versions? Well, now I have done.)
However, bartenders have been playing around with Grasshopper build specs for many years.
One simple variant comes from Dale DeGroff. Shake one part green crème de menthe, one part white crème de cacao, and two parts heavy cream with ice. Strain into a chilled glass, then dust with grated nutmeg.
Original (maybe?) Stinger
- 3 parts Brandy
- 1 part White/Colorless crème de menthe
Add ingredients and ice to a mixing glass, and stir. Strain into a rocks glass, as the original was served neat before Prohibition. After Prohibition, serving Stingers over cracked ice became common practice. Further, modern bartenders tend to use Fine Cognac, premium crème de menthe (like Giffard’s), and serve Stingers over large ice cubes.
Original (could be?) Grasshopper
Add equal parts of green crème de menthe, crème de cacao, and heavy cream to a shaker with ice. Shake well, then strain into a glass.
Image: Microsoft Designer
