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  • Your Weekend Cocktail: The Stinger

    Posted on May 7th, 2011 "Tiki Chris" Pinto 3 comments
    Stinger, up

    Stinger, up

    Not usually found on the Tiki Bar, this drink is complex, tasty, sophisticated and strong. It comes from the golden era of cocktails, when a drink in hand was as common as bottled water today. Hell, it even has a great name. Yet it hasn’t received much popularity in the past few years of retromania.

    My drink of choice at Halloween and other special occasions,

    The Stinger

    remains one of my all time favorites. I first discovered this drink while working in a bar outside of Atlantic City, around 20 years ago. Someone asked me for a Couvossier and Creme de Menthe, and I had no idea what the hell he was talking about. The lead bartender was nice enough to educate me on the subject, and a favorite was born.

    • 2 ounces Brandy or Cognac (I prefer Courvoisier)
    • 1/2 to 3/4 ounce white crème de menthestinger-rocks

    There are two ways to serve this drink, the classic chilled “up” in a cocktail glass, or on the rocks. Combine ingredients with ice in a shaker and shake until the shaker is frosty, then strain into a cocktail glass. No garnish needed. This is the more traditional, sophisticated after-dinner variety. As for me, I like my drinks cold. Pour ingredients over the rocks in a large glass and stir with a glass rod. The trick (and the fun) is to finish the cocktail before the ice melts too much. The combination of sugary mint and straight brandy will knock you pleasantly on your ass.

    I might also add that this is a great drink to sip while listening to cool jazz, in a darkened basement club at one o’clock in the morning. Yeahhh.

    By the way, go easy on the creme de menthe, adding a little at a time to taste. Add too much and you’ll feel like you’re drinking a candy cane.

    Bottoms up!

    -Tiki Chris P., reporting from the Tiki Bar at Tiki Lounge Talk, your hot spot for cool cars, Tiki bars and movie stars.

     

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