Spearmint, dried fruit, caramel
A postprandial breath-freshener. It’s divine with chocolate.
The Stinger’s combination of brandy and crème de menthe may appear to be an acquired taste, but as Dale DeGroff notes in The Craft of the Cocktail, “In the nineteenth century, many woke up to the brandy-based cocktail and went to bed with the Stinger.” Interestingly, this combination of ingredients appears as early as 1892 (when it was called the Judge), but it had a second honeymoon in the late ’40s and ’50s, when brandy was all the rage. Today gin is also commonly used. Note that this is one of those idiosyncratic drinks that bartenders often shake instead of stir, despite the lack of eggs, fruit juice, or dairy. Shaking gives it a nice froth.
2 ounces (60 ml) brandy (Paul Masson Grande Amber VSOP)
1 ounce (30 ml) white crème de menthe (or Death’s Door Wondermint)
Sprig of mint, for garnish
Shake ingredients with ice and strain into a brandy snifter or rocks glass filled with crushed ice. Garnish with mint.