Stinger
Cognac and white crème de menthe, stirred very cold. A two-ingredient after-dinner drink that tastes cleaner than it sounds.
- MethodStirred
- GlassCoupe
- IceNone (served up)
- Strengthabout 24.8% ABV
- BaseBrandy
- Tastestrong, sweet, herbal
Recipe
| 60 ml 2 oz | Cognac (VSOP) |
| 22.5 ml ¾ oz | White crème de menthe |
Garnish. A small sprig of mint, or nothing; the drink is fragrant enough on its own.
Method
- Chill a coupe.
- Put the cognac and crème de menthe in a mixing glass and fill with ice.
- Stir for about 25 seconds, until very cold.
- Strain into the coupe, or pour over crushed ice in a rocks glass.
About the Stinger
The Stinger is cognac with a smaller measure of white crème de menthe, chilled until icy. The mint does not dominate; it gives the brandy a cool, clean finish, like a digestif and an after-dinner mint at once. It is strong, and best small and very cold.
History
Earliest record 1914: Jacques Straub, Drinks
Documented
Brandy and crème de menthe were being mixed together as an after-dinner drink in the late 19th century. The name Stinger appears in print in Jacques Straub's Drinks (1914), and the drink was a fashion of New York society before Prohibition. It stayed a standard into the 1950s and 1960s, when it turns up in films and novels as a sophisticated nightcap, before falling out of favour.
Legend and lore
The New York millionaire Reginald Vanderbilt is often said to have invented or popularised it in his home bar. He was a famous drinker of the era, but there is no firm evidence that he created it.
Disputed or unclear: Some sources give 1913 for Straub's book or name other early bar manuals; the precise first printing is not settled.
Variations
- Stinger on crushed ice. Served over crushed ice in a rocks glass, as many mid-century bars did; more dilute and refreshing.
- Vodka Stinger. Vodka for brandy, making a cleaner, mint-led drink.
- Grasshopper. Crème de menthe again, but with crème de cacao and cream.
Bartender's notes
- Use white crème de menthe, not green; the green colour has no extra flavour and makes the drink look odd.
- Too much crème de menthe turns it into mouthwash; start at 15 ml if your liqueur is sweet.
