I learned something from that tasting about Gustings’ Grasshopper. He dry shakes it, which makes some sense in a hot climate like New Orleans. Since the drink was cooler than the air around me at Tujague’s, it tasted cool enough. But, that same method, executed in colder New York, does not work. The drink was room temperature and just came off as odd.
The recipe Gustings provided was the one from his second tenure at Tujague’s.