If you love the classic Grasshopper cocktail, The Chapuline is a must-try. This inventive twist keeps the signature ingredients—crème de menthe, crème de cacao, and heavy cream—but adds a bold South American touch with pisco, a smooth brandy from Peru and Chile.
Created by Toby Maloney, head mixologist at The Violet Hour in Chicago and author of The Bartender's Manifesto, The Chapuline takes inspiration from the Grasshopper, which became popular in the American South in the 1950s and 60s. While it maintains the vibrant green color and minty flavor, the addition of pisco helps balance the sweetness, offering a more complex, less cloying profile. Not to be confused with El Chapulín, another riff that features tequila (chapulín is the Spanish word for both a small child and a grasshopper).
Shaken with ice until frothy and served chilled, The Chapuline delivers a refreshing, luxurious sip—perfect for skipping dessert and going straight for the cocktail.
There are many modern-day takes on the Grasshopper featuring ingredients like fernet, peppermint schnapps, vodka, tequila or mezcal, and even ice cream. If you're interested in more ways to enjoy this classic, you can find additional Grasshopper riffs here.
