Stinger

History of Stinger

The Stinger emerged in American high society around the turn of the twentieth century, though exact origins are hazy. Early printed references show it as a simple blend of brandy and crème de menthe, sometimes in equal parts and sometimes favouring the spirit. It quickly became a fashionable after-dinner order, appreciated for its polish and brevity. During Prohibition, the Stinger’s mint character helped soften rougher spirits and mask flaws, which likely kept it in circulation. It was often served up in a chilled stem, though crushed-ice versions also appeared in clubs and private homes. Its reputation as a suave, urbane drink settled in during this period. Post-war tastes drifted and the Stinger waned, but it never vanished. Modern bartenders have revived it by tightening ratios and prioritising white crème de menthe to keep the colour bright. Today it reads as a crisp, grown-up closer: minimal, minty, and unmistakably classic.

Why the Stinger Works

Cognac’s dried fruit, vanilla and oak tones set a warm, structured base for mint to glide over. Using white crème de menthe preserves colour and offers a cleaner flavour than the green version, which can read heavier and more confectionary. Stirring on cold, dense ice creates a silky texture with measured dilution, keeping the finish crisp rather than cloying. The 2 to 0.75 ratio steers sweetness into balance while letting the brandy speak. A chilled coupe helps narrow the aroma and focus the mint, while a light lemon twist can lift the nose without turning the drink citrusy. Control of water is key: too much and the mint fades; too little and the drink becomes sticky. Small adjustments let you tune the drink. For a drier profile, reduce the liqueur to half an ounce; for a softer, longer serve, pour over crushed ice. Across styles, clarity, cold glassware and clean ice keep the Stinger poised.

Should You Mix Ahead?

The Stinger batches neatly because it contains only spirits. Combine cognac and white crème de menthe in your preferred ratio and store in the fridge or freezer. For ready-to-serve texture, pre-dilute by adding 15–20 percent chilled water by volume, then bottle and keep very cold. If you prefer to dilute to order, keep the batch undiluted in the freezer and stir individual portions over ice. This ensures a freshly aerated texture while still saving time. Always chill glassware so the drink stays tight and mint-forward. Avoid batching with citrus or dairy; they are not needed here and would reduce shelf life. Label bottles with the ratio and date, and aim to use within a few weeks for best aroma. Garnish to order with a light lemon twist for consistency.

Food & Snack Pairings

Dark chocolate shines with a Stinger; the mint brightens cocoa while cognac adds warmth. Try thin shards of high-cacao chocolate, chocolate truffles, or a flourless chocolate cake. The drink’s cool finish resets the palate between bites. Cheese boards work well, especially aged cheddar, nutty Alpine styles, or a mild blue. Add roasted nuts and dried apricots to echo the spirit’s fruit and oak notes. The cocktail’s sweetness is measured enough not to crowd the cheeses. For a simple finish, pair with butter biscuits or mint wafers. A small espresso alongside offers a pleasant temperature and flavour contrast. Keep portions modest so the drink remains the focus of the close.

How to Make Stinger

Chill a coupe thoroughly and prepare a thin lemon twist. Measure cognac and white crème de menthe into a mixing glass. Fill the mixing glass with cold, dense ice. Stir until very cold and slightly silky, about 20–30 seconds depending on your ice. You are aiming for noticeable chill and a touch of dilution that lifts the mint without washing it out. Taste a drop from the spoon if unsure. Strain into the chilled coupe. Express a small lemon twist over the surface and discard or drop in, depending on your preference. Serve immediately while frost lingers on the glass.

When to Serve

Serve the Stinger as a digestif after dinner when you want something crisp rather than creamy. It settles beautifully at the end of a rich meal. The mint leaves the palate fresh without feeling perfumed. It is excellent in winter when oak-driven spirits feel comforting, yet it remains light enough for autumn and spring. The chilled, up presentation suits quiet evenings and small gatherings. It reads elegant without being fussy. Offer it as a final round before coffee or alongside a small sweet. Because it mixes quickly, it is ideal when hosting and time is tight. The drink’s simplicity makes it reliable for late-night service.

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Frequently Asked Questions