Dale describes the Stinger as "the classic New York nightcap" but doesn't explain why. According to Gary Regan, the combination of brandy and creme de menthe dates back at least as far as the Judge cocktail mentioned in William Schmidt's The Flowing Bowl (1892).
I made two versions of this drink, both of which I drank happily. The Dale version consists of two ounces of brandy/cognac and one ounce of creme de menthe, shaken and strained over crushed ice. Gary Regan's recipe calls for three ounces of Cognac to 1/4 oz-1/2oz creme de menthe. Obviously the Dale version is more menthey. The Regan version, with 3+ oz of booze, is a hell of a "nightcap," but I have to say I like it.
Comments (1)
My mother claims that all of my three siblings and I owe our existences to the effects of Stingers.
Try adding Cointreau to the mix, (3-1-1, Cognac-Creme-Coin).
A splash of Fee's Mint Bitters adds interest, but makes it a bit green.
Posted by Doug Winship | October 14, 2008 7:53 AM
Posted on October 14, 2008 07:53