2 ounces cognac or brandy
1/2 ounce white crème de menthe*
Pour ingredients into a cocktail shaker and fill with ice; shake well and strain into a chilled cocktail glass.**
Garnish with a fresh mint leaf.
* To avoid an unappetizing color, be sure to use the white (clear), rather than the green crème de menthe
** You can also pour it over shaved ice in an old fashioned glass, for an extra refreshing treat.
The Stinger seems to have originated sometime around 1890 and may have been a twist on another popular cocktail at the time called the Judge, which was made with brandy, crème de menthe, and simple syrup. It was immediately popular in New York City, and quickly became known as an upper class "society" drink, reportedly a favorite of Reginald Vanderbilt in the 1920s.
Strong, sweet, and minty, it makes a perfect after dinner night cap, and many people in high society saw the Stinger not as a cocktail, but rather a digestif, only to be served after dinner. Over time though, that changed, and people started drinking Stingers as a cocktail.
The Stinger remained popular during Prohibition because crème de menthe helped mask the flavor of the inferior-quality brandies that were available. It remained popular all through the 1960s, but eventually it begin to lose favor in the late 70s. Today many people have never even heard of it.
Stinger recipes can vary quite a bit in proportion, with some drinkers preferring a drier version made with less crème de menthe, and others preferring it sweeter. Stinger recipes also typically call for the drink to be shaken, which is a bit strange for cocktails made from all spirits. They’re usually served up in a small cocktail glass, but for an extra refreshing treat they can also be served over crushed ice like a julep.