- 2 fl oz Cognac
- 3/4 fl oz white crème de menthe
- Mint bouquet, to garnish
Build all ingredients in a frozen double rocks glass with crushed ice. Give a little swizzle and top up the crushed ice. Garnish with a mint bouquet.
Switch Cognac for Port and you have the Port Stinger.
With the simple but spicy addition of a sprinkling of cayenne pepper on top, the classic Stinger becomes the Devil Cocktail.
Add a dash of absinthe to get the Midnight Stinger.
Throw that Midnight Stinger on the rocks and you have the Stinger Royal.
About this recipe
“A pre-prohibition drink indeed. Story goes this one was a firm favourite among the flyboys of World War II and aristocracy of the time. At The Everleigh we serve ours on crushed ice, garnished with a big bouquet of fresh mint.” -- from A Spot at the Bar by Michael Madrusan and Zara Young.
Excerpted with permission from A Spot at the Bar by Michael Madrusan and Zara Young, Illustrated by Adam Nickel.