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Typically made with white creme de menthe, the Stinger cocktail is a wonderful dessert drink that pairs very well with rich chocolate. In this version, Robert substitutes green creme de menthe for the white for a more festive look.
Instructions
stir ingredients with ice
strain into a cocktail glass
garnish with a cherry
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Robert Hess
The Cocktail Spirit with Robert Hess is dedicated to the creation of quality classic cocktails. Watch as he mixes up cocktail recipes from the past using the best ingredients.
7 Comments
This is a new post if I’m not mistaken. Great to see you back in “Cocktail Spirit” action!
I shall pick up some Green Creme de Menthe for this weekend.
Thanks.
Yes, this is a new post, just in time for the holidays! :->... I should make sure to point out that the drink presented here difffers from a “real” stinger in several ways. A real stinger would typically be served on crushed ice, use white creme de menthe (as mentioned), and not be garnished with a cherry. I rarely order a regular stinger, but I try to order this variation at least once each holiday season!
I don’t have my copy of “The Fine Art of Mixing Drinks” handy (shameful, I know) but I think I remember Mr. Embury calling this variation an Emerald. If anyone is an authority on that book I’m sure it’s you, Robert! Am I mistaken?
The Stinger is Ray Milland’s drink of choice after he gets fired in “The Big Clock,” and when he orders a second round with green mint he gets an awfully funny look from the bartender, who if I recall even exclaims, “Green Mint? Oh, no!”
perhaps a mistake of the old bartender from Argentina,
But here is always cocktail made with crème de menthe green.
It is also a reality that never saw a bottle of creme de menthe from another class (white or transparent). I my city.
Many serve this cocktail over crushed ice here “frappe"in the same way you usually drink, mint liqueur in argentina.
I’ll try one soon thank you very much
Okay, so I’ve never had a stinger in any form before. I made one last night, as instructed above, and find the creme de menthe way overpowering. It’s like drinking mouth wash. It took all I could to commit to drinking the rest, but I must say it was much more enjoyable towards the end. I want this to be the digestif at my family christmas get-together, but I’m afraid in these proportions they may have the same wincing reaction as me. I’m going to try making the next one with only a 1/4 oz of creme de menthe to see if it is more palatable. Robert, can you tell me if the green variety is perhaps stronger (mintier) than the clear variety? I have nothing against minty or super herbal liqueurs, but I must say this one’s rather strong and medicinal.
Okay, so I went back the drawing board on this drink. I took a few liberties and mades some mighty tasty improvements. First I tried to up the cognac to 2 oz, still too minty. Then the menthe down to 1/4oz, better but still too toothpasty. Here’s what I just mixed up, and now the drink is much more balanced and complex. Though it may no longer be a stinger, it is nonetheless a delicious digestif. The recipe:
1.5 oz brandy
1/4 oz green creme de menthe
1 barspoon simple syrup
dash Fernet Branca
dash fee’s aromatic bitters
dash angostura orange bitters
Mix together with ice and serve in chilled cocktail glass.
This also produces a nice chartreuse color as opposed to the dark green food color look of the drink above. If any body tries this variation, let me know what you think. cheers!