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Crème de menthe, crème de cacao, cream: bright green, uncompromisingly sweet, and from a New Orleans Prohibition bar.
Typical way it's made: 1 oz green crème de menthe, 1 oz white crème de cacao, 1 oz heavy cream
Tujague's, the French Quarter restaurant open since 1856, claims it: owner Philip Guichet is said to have devised the mint-and-cacao cream drink around 1918, and family lore adds a New York cocktail contest where it took second place. Prohibition made sweet drinks that hide their liquor a growth market, and the green survivor never left New Orleans menus.
Did you know
Wisconsin rebuilt it as dessert: across the upper Midwest, and especially in supper-club country, the Grasshopper is blended with ice cream standing in for the cream.