Recommended Difford's Guide modern web export by Difford's Guide (2017) — Difford's Guide modern source record
| 22.5 ml | Vodka — {"raw_name": "Vodka", "raw_measure": "22.5 ml Vodka", "parse_status": "parsed", "mapping_status": "exact_existing"} | base |
| 22.5 ml | green creme de menthe — {"raw_name": "Green crème de menthe", "raw_measure": "22.5 ml Green crème de menthe", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 22.5 ml | White creme de cacao — {"raw_name": "White crème de cacao", "raw_measure": "22.5 ml White crème de cacao", "parse_status": "parsed", "mapping_status": "exact_existing"} | modifier |
| 30 ml | Whipping cream — {"raw_name": "Whipping cream", "raw_measure": "30 ml Whipping cream", "parse_status": "parsed", "mapping_status": "exact_existing"} | other |
- Select and pre-chill a COUPE GLASS.
- RIM glass with cocoa powder and sugar (moisten outside of rim with sugar syrup and dip into cocoa powder and sugar mix).
- Prepare garnish of mint sprig tip.
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
- Garnish with mint sprig tip floated in the centre of the cocktail.
Garnish: Prepare garnish of mint sprig tip. Garnish with mint sprig tip floated in the centre of the cocktail.
Ice: ice
{"date_published": "2017-08-25 09:12:54", "source_url": "https://www.diffordsguide.com/cocktails/recipe/775/flying-grasshopper", "image_url": "https://cdn.diffordsguide.com/cocktail/7AQnNr/square/0/512x512.webp?v=1737701574"}
Modern provenance preserved separately; do not merge with historical recipes on name alone.