Stinger
brandy and crème de menthe
Brandy and crème de menthe was an after-dinner drink mixture as early as 1890, but it became fashionable as the Stinger in 1913.
The recipe shown, above, is from Robert Vermeire’s 1922 book “Cocktails: How to Mix Them”. The basic procedure:
Stinger
Shake with ice:
- 2 oz cognac
- 1 oz crème de menthe
Strain into a cocktail glass
A modern, commendable variation substitutes Branca Menta for the crème de menthe.
Oxford Companion to Spirits and Cocktails, p. 689–90; barware icons courtesy of Haus Alpenz