I first discovered the Stinger cocktail on a whim at a cozy speakeasy tucked away downtown. I’d been hemming and hawing over the menu, when the bartender slid a glass my way and said, “Trust me – try this.” One sip, and I was a convert. The cool snap of mint, mellowed by the warmth of brandy, felt both nostalgic and entirely new – like I’d just stumbled on a quiet tradition passed down through generations.
Digging into its backstory later, I learned the Stinger has roots in the Prohibition era, but really hit its stride in midcentury America. It was a favorite among old Hollywood types – shows up in “The Thin Man” movies, and supposedly Cary Grant ended his evenings with one. There’s something about the drink’s simple magic: just two ingredients that, together, become so much more than the sum of their parts.
Strength & Profile
Note: You can tap on flavors, occasions, and feels to view more similar cocktail recipes.
Unlike most minty cocktails that scream summertime, the Stinger feels at home in any season. The sweet richness of brandy is tailor-made for winter nights, but that hint of mint keeps things bright enough for a warm evening on the porch. I’ve actually started bottling up a batch to bring along to dinners with friends; turns out, it makes a pretty memorable host gift.
Ingredients & Glassware
For one classic Stinger, here’s all you need:
- 2 oz brandy (Cognac is a nice splurge if you’re feeling it, but any good brandy works)
- ¾ oz white crème de menthe (the clear kind – not green – unless you’re committed to a retro vibe)
- Ice (big cubes are best)
- Fresh mint leaf for garnish, if you’re feeling fancy
Traditionally, it goes into a coupe glass if you’re serving it straight up, or a rocks glass if you want yours over ice. For me, a coupe just feels right, especially if you give it a quick chill in the freezer first.
How to Make a Great Stinger
- Start by chilling your glass – really makes a difference.
- Fill a shaker with ice.
- Pour in the brandy and crème de menthe.
- Shake thoroughly for about 15 seconds – it should be icy cold.
- Strain into your chilled glass.
- Add a mint leaf on top for a little flourish, though tradition says it’s not required.
This is one drink where the proportions matter – a lot. I once overdid the crème de menthe and ended up with something that tasted suspiciously like mouthwash. Stick to the recipe and you’ll be golden.
I’ve tried out a few twists, too. Around the holidays, a pinch of cinnamon or even a bit of orange peel adds festive flavor. In the summer, muddling a couple of mint leaves before shaking makes things extra fresh. I’ve used green crème de menthe in a pinch, but fair warning: it turns the drink a funky color.
Food pairings? The Stinger shines with anything chocolaty. The mint echoes those rich, dark flavors, and the brandy keeps it from getting too sweet. I also love it after a hearty dinner – it’s like a little reset for your palate.
A small caution: this drink goes down smoother than you’d expect. The brandy’s kick is tucked away behind the mint’s sweetness, so don’t be fooled. I learned that the hard way at my sister’s rehearsal dinner; let’s just say I’m now banned from making the first toast at family events.
What keeps me coming back to the Stinger is its old-school vibe – there’s no fuss or fanfare, just straightforward ingredients coming together in perfect balance. In a world of over-the-top cocktails with mile-long ingredient lists, the Stinger is proof that sometimes, less really is more.
