1 oz Green Chartreuse
1/2 oz Simple Syrup (Jaggery Syrup)
3 healthy shakes Cocoa Powder (1/2 tsp Ghirardelli Unsweetened)
1 Egg White
Shake without ice, add ice, and shake again. Strain into a short Collins glass with ice. Top with soda water (2 oz) and garnish with a dusting of more cocoa powder. Note: 3/4 - 1 tsp of cocoa powder would work well for the 3 "shakes" too.
On Friday night, I decided to make a drink I had spotted on the 1022 South blog for MxMo: Niche Spirits last month. The drink, the Grasshopper Lies Heavy, appears on the Spring/Summer cocktail menu of this Tacoma, Washington, establishment, and it struck me as a wonderful modern mixology take on the classic Grasshopper. The classic is best known as the following:
GrasshopperThe oldest Grasshopper recipe I found in my collection was from the 1940 The How and When which is equal parts of both liqueurs with a cocoa dusting but no dairy at all; indeed, I was surprised that this drink was that old! For some reason I wanted to place it in the disco 1970's and no earlier than the synthetic 1950's. After finding this reference, I told Andrea, and she somehow expected it even older; she envisioned Victorian ladies in the late 19th century to be drinking this. Perhaps, with 2 dashes of crème de rose, I could almost envision it in William Schmidt's The Flowing Bowl (*)
• 1 oz Green Crème de Menthe
• 1 oz Crème de Cacao
• 1 oz Cream
Shake with ice and strain into a cocktail or coupe glass. Recipe from Masson & Boehm's Big Bartender's Book. Gary Regan calls for 1 1/2 oz of each liqueur and 1 oz of cream in The Joy of Mixology, and 1972's Trader Vic for 1 oz of crème de menthe and 1/2 oz each of the other two (1947's Trader Vic lacks the dairy).
(*) While many sources trace the drink back to Philibert Guichet Jr., the owner of Tujaque's bar in New Orleans, Robert Hess provides a little more history and places the drink's creation during Prohibition around 1928.