The Washington Post, November 28, 2007
"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:
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.
From Spirits columnist Jason Wilson.
251 calories, n/a fat, n/a saturated fat, n/a cholesterol, 2mg sodium, 12g carbohydrates, n/a dietary fiber, n/a sugar, n/a protein.
