![]() ![]() ![]() Try NOT to feel rich and cool while ordering one of these, much less drinking one. It was a favorite of Reginald Vanderbilt and hotshot fighter pilots alike, according to Wondrich. In a column for Esquire, he states that this drink definitely goes back well past Prohibition (creme de menthe to cover up the cheap hooch, anyone?) and was well-established as the drink of choice of the upper crust by the early 20th century. It goes back so far that we don’t actually know where the drink came from! As always when I run aground, I look to David Wondrich. Now let’s move on to the “Stinger.” Is there any drink that’s more “Roaring ’20s” than this? This is an all-timer for me. Try adding Fernet or Chartreuse-or the combination of which that we cheeky bar types call “fartreuse”-to add a little more pop! You can always blend it, or strain it, and it will be a real crowd-pleaser at your next holiday function. (As always, not sponsored I just love the product.) The problem with using natural products is that you won’t get the green color, but a couple of drops of green food coloring will fix that, if you care. Nowadays, I don’t use Bols, although I used to instead, I use something more craft, like Tempus Fugit. I shake it over crushed ice dump it into a cool stemmed glass or a brandy snifter and top with a slapped bit of mint. I have always just used green creme de menthe, creme de cacao and cream (all equal parts), sometimes with a splash of brandy. I have a feeling the Bols brand might have something to do with making this formula use four different cordials when two would do. I haven’t tried the drink with this exact recipe. Shake with ice and strain into Champagne flute top with 1/8 of an ounce of brandy. 1/2 ounce of Bols white creme de menthe.1/2 ounce of Bols green creme de menthe.The grasshopper came in second (leaving me wondering what came in first!), and has been on the menu at Tujague’s ever since. Good times.ĭon’t let the cheesy green color and sugar content fool you: This is a real, old-school drink! According to the “home of the original,” Tujague’s in New Orleans, the grasshopper was invented by owner Philibert Guichet for a New York cocktail competition in 1918. We’d get two of those fishbowl glasses usually only found in margarita joints and ice cream parlors, and fill them up with minty-green goodness. The boss and I decided to not end the night with a half-bottle of Jagermeister each anymore (I was young, and it was a ski town don’t judge!) and instead would fill the blender with cheap creme de menthe, creme de cacao, ice and cream. This creamy and irresistible cocktail always takes me back to my first “real” bar job. I can’t think of this drink without remembering this scene from the 1998 car commercial-cum-heist movie Ronin-and I couldn’t remember how to make this drink correctly for years because of it. Sorry, Robert De Niro you got the recipe wrong. Two parts gin, two parts brandy, one part creme de menthe …” ![]()
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