The Stinger
The Stinger cocktail is definitely one of those drinks designed to be a digestif. The sweet mintiness of the Crème de Menthe meets the boozy blast of Cognac in this classic cocktail, which, after a hearty meal, serves as the pièce de résistance, bringing one more smile to the faces of your dinner guests!
There are mentions of similar recipes to the Stinger dating back to the end of the 19th century, but the popularity of the drink in the USA is often attributed to millionaire financier Reginald Vanderbilt. Ol’ Reggie, as he was known to his friends, claimed to have created the Stinger in the bar of his Manhattan mansion, where it was mixed and served so often that he might as well have created it.
The Stinger cocktail uses clear (white) Crème de Menthe. Apparently, the use of green Crème de Menthe results in an “Emerald” cocktail, which is nice to know. However, I tend to steer clear of green cocktails, thanks to a teenage rendezvous with a bottle of Midori—but that’s another story!
Traditionally, the Stinger is mixed in a shaker with ice and strained into a chilled coupé glass. But of course, tastes evolve, and today’s palate leans more toward cocktails served on ice, rather than the slightly syrupy cocktails traditionally served straight up. I have no preference—I enjoy both variations. However, for a classic digestif, it should be served the traditional way.
The Stinger cocktail Ingredients:
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60 ml Cognac/Armagnac
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25 ml Crème de Menthe
Instructions:
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Mix all ingredients with ice.
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Strain into an Old Fashioned glass over ice.
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Garnish with a bouquet of mint leaves.
