Ingredients
- 1.5 oz Brandy
- .5 oz White Creme De Menthe
Instructions
Shake Ingredients:
- In a cocktail shaker filled with ice, add 1.5 oz brandy and 0.5 oz white crème de menthe.
Strain:
- Shake well and strain into a cocktail glass.
Serve:
- Serve immediately and enjoy your Stinger Cocktail.
Notes
Estimated Nutrition:
Where it came from
This two-ingredient wonder likely emerged in the early 20th century, a staple of New York's pre-Prohibition bar scene. It quickly became a popular digestif, a strong, minty finish to a hearty meal, often enjoyed by the city's elite.
The Stinger belongs to a family of simple spirit-and-liqueur cocktails. It is essentially a Brandy Alexander without the cream, or a more direct version of a Grasshopper if you swap the base. Its defining characteristic is the bold interplay between the warmth of brandy and the coolness of mint.
You would order a Stinger at a classic cocktail bar, a dimly lit lounge, or after dinner at a good restaurant. It is a confident choice that signals you know your way around a drink list, a nod to the enduring elegance of old school cocktails.
What it tastes like
Expect a robust, warming embrace from the brandy, often with notes of dried fruit, oak, and a hint of spice. This is immediately followed by a powerful, clean wave of peppermint from the crème de menthe, which cuts through the brandy's richness and leaves a cool, sweet finish. It is like a boozy mint after-dinner chocolate, without the chocolate.
With two ounces of 40% ABV brandy and one ounce of 25% ABV crème de menthe, a Stinger clocks in around 35% ABV. That is about seven times the alcohol content of a standard beer, so treat it with the respect it deserves. This is not a session drink, it is a statement.
The technique
To build a Stinger, combine 2 ounces of brandy and 1 ounce of white crème de menthe in a shaker with plenty of ice. Shake well until thoroughly chilled, about 15 seconds. Double strain the mixture into a pre-chilled coupe or cocktail glass. Serve immediately, no garnish necessary.
The most important technique is chilling. Not just the drink, but your glass too. A frosty cold glass keeps this potent cocktail crisp and refreshing, preventing the mint from becoming cloying and ensuring the drink maintains its bite from start to finish.
Ingredient Spotlight
The bottles that make or break this drink.
Brandy
- Use
- VSOP Cognac, Armagnac, or a good quality domestic brandy. Look for something smooth with a good balance of fruit and oak. E&J XO, St-Remy VSOP, or Hennessy VSOP are solid choices.
- Skip
- Cheap rail brandy or overly sweet, flavored brandies. Do not use applejack or other fruit brandies unless you are intentionally making a variation.
Crème de Menthe
- Use
- White crème de menthe. Bols, Marie Brizard, or Tempus Fugit are good options. Choose one that tastes like fresh peppermint, not just sugar and artificial flavoring.
- Skip
- Green crème de menthe if you want the classic look, or peppermint schnapps. Schnapps often has a harsher, less refined mint flavor and can throw off the balance.
Three Variations
Three real ways bartenders riff on this drink.
White Stinger
- The classic, visually clean
- This is the standard Stinger, using white crème de menthe for a clear, elegant drink that showcases the brandy's hue.
Green Stinger
- A verdant twist
- Swaps white crème de menthe for green, adding a distinct emerald hue to the drink without changing the fundamental flavor profile. A fun visual change.
Vodka Stinger
- When you want something lighter
- Replaces the brandy with vodka, resulting in a cleaner, more spirit-forward mint profile. It lacks the depth of the original but offers a different kind of kick.
What if I don't have…
Quick substitutions for when the bottle shop is closed.
Use a good quality aged rum for a similar richness, or a robust gin for a more botanical, but still interesting, take.
Peppermint schnapps can work in a pinch, but use about half the amount and taste as you go, as it is often much stronger and sweeter.
A chilled small rocks glass or even a martini glass will do the job. The key is that it is cold and allows for neat sipping.
Stir the ingredients with ice in a mixing glass or any sturdy glass for about 30 seconds, then strain. It will not be as aerated, but it will still be cold and mixed.
Frequently Asked Questions
Direct answers to what people search for after Googling this drink.
What is in a Stinger?
A classic Stinger contains brandy, usually Cognac, and white crème de menthe.
Is a Stinger a strong drink?
Yes, it is a spirit-forward cocktail, typically around 35% ABV, making it comparable in potency to an Old Fashioned.
What does a Stinger taste like?
It tastes like rich, warming brandy balanced by a strong, sweet, and cooling peppermint finish.
Is the Stinger an old cocktail?
Yes, it is considered a classic, with origins dating back to the early 20th century, pre-Prohibition.
Should I use white or green Crème de Menthe?
White crème de menthe is traditional for a visually clean drink. Green crème de menthe can be used if you prefer the color, it will not change the flavor.
Can I make a Stinger less sweet?
Yes, you can slightly reduce the amount of crème de menthe or choose a drier, less sweet brandy to adjust the sweetness level.
Is a Stinger a digestif?
It is often served as a digestif due to its potent, minty profile, which can be refreshing and aid digestion after a heavy meal.
What glass do you serve a Stinger in?
It is typically served in a chilled coupe or cocktail glass, allowing for elegant sipping.
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