Stinger
The Stinger is a wonderful minty brandy-based nightcap that is incredibly easy to throw together. This pre-prohibition era cocktail is traditionally comprised of merely two ingredients: cognac and crème de menthe. The inherent challenge of a cocktail recipe with such a short list of ingredients is finding the right balance between the flavors. Crème de menthe by far and away the stand-out ingredient of the Stinger, however, be aware that it comes in two colors: white and green. The more commonly used white variant purely provides flavor, whereas the green variant often used for the visual impact. When it comes to preparing the Stinger, I prefer to build it directly in the rocks glass (in lieu of a mixing glass) before adding crushed ice and garnishing with a bouquet of mint. Not only is the bouquet of mint an aesthetically pleasing garnish, but it also provides an aromatic quality that elevates the overall experience. Although it is not traditional, I enjoy the addition of cocoa bitters to add some additional semi-sweet flavor notes. But don’t take my word for it, make one and try it yourself!
Stinger
In your rocks glass, combine the cocoa bitters, crème de menthe, and cognac.
4 dashes / 0.5 tsp of Cocoa Bitters
0.75 oz of Crème de Menthe
2 oz of Cognac
Fill halfway with crushed ice. Stir and finish topping with ice until a small mound has formed on top. Garnish with a bouquet of mint.
TIP(S):
Making your own crushed ice — place your ice cubes in either a lewis bag or dish towel and breaking it up with a mallet until reduced to hunks and shards.
