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Photo: Brasted/Eater A SECOND-PLACE COCKTAIL New Orleans is the birthplace of cocktails boozy and bourbon-y, from Hurricanes to Sazeracs to Vieux Carrés.But French Quarter icon Tujague's, which opened in 1856, is the unlikely origin of the sweet and minty Grasshopper."Sir David has a personal interest in amber, and also he was one of my childhood heroes and still is one of my heroes and so I decided to name the species in his honour.” "Fossil insects can provide lots of insight into the evolution of specific traits and behaviours, and they also tell us about the history of the time period.Sam Heads, a Ph D research student, was examining fossils from a German museum labelled as 'stick insects'.Or conversely, many regard the Grasshopper as Grandma's go-to drink, slowly sipped as she fondly reminisces about cocktail parties in the 1950s.
Tujague's bartender David Suazo pours a brandy floater into the Grasshopper.(The ultimate guilty pleasure: a famous version of the blended Grasshopper served at Benedetti's Supper Club in Beloit, Wisconsin uses 3/4 a gallon of ice cream to create one drink.) But remove the cocktail from the maligned category, and the combination of crème de menthe, crème de cacao, and cream emerges as simply a mix of historical liqueurs.The Corsican-mint flavored crème de menthe (French for "mint cream") originated in the late-19th century; crème de cacao, as a style of chocolate liqueur, dates hundreds of years earlier. The combination of equal parts crème de menthe, crème de cacao, and cream known as the Grasshopper generates an unnaturally verdant green that hints at the cocktail's unapologetic sweetness.The Grasshopper's sugary punch means it's often the cocktail of choice among teenagers surreptitiously learning how to drink — the flavors already familiar thanks to all-ages slices of Oreo-crusted Grasshopper pie.