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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:


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