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Stinger

The Washington Post, November 28, 2007
  • Course: Beverage
  • Features: Fast

Summary:

"The Stinger has always been considered a Society drink," writes David Wondrich in his entertaining new cocktail history, "Imbibe!", noting that it was the favorite drink of Reginald Vanderbilt. A 1923 profile of Vanderbilt described the Stinger as "a short drink with a long reach, a subtle blending of ardent nectars, a boon to friendship, a dispeller of care." This classic is a perfect drink for after dinner.

There are many ways to make a Stinger, which traditionally is served straight up. Spirits columnist Jason Wilson likes his on the rocks; he usually makes it with 1 1/2 ounces of fine (read: expensive) VSOP cognac.

When using the better-value Pierre Ferrand Ambre, Wilson prefers a ratio of 2 parts cognac to 1 part creme de menthe.

1 serving

Ingredients:

  • Ice
  • 2 ounces cognac
  • 1 ounce white creme de menthe
  • Twist of lemon peel

Directions:

Fill a mixing glass two-thirds full with ice. Add the cognac and white creme de menthe. Shake well, then strain into an old-fashioned glass filled with three or four ice cubes (not crushed ice). Garnish with a lemon twist.

Recipe Source:

From Spirits columnist Jason Wilson.

Tested by Michael Taylor for The Washington Post.
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(Bill O'Leary)
Nutrition Facts
Information per serving
Calories: 251
% Daily Values*
Total Fat: n/a 0
Saturated Fat: n/a 0
Cholesterol: n/a 0
Sodium: 2mg0
Total Carbohydrates: 12g 4
Dietary Fiber: n/a 0
Sugar: n/a
Protein: n/a
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g

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