Stinger

The exact origins of the Stinger are murky, but it appeared in print at least as far back as 1914, when Jacques Straub included it in his book “Drinks.” In the book “Imbibe!,” drinks historian and author David Wondrich reports that the Stinger is most famously associated with Reginald Vanderbilt—yes, of the Vanderbilts. A 1923 Ohio newspaper article even credited him with the invention, noting that he was fond of serving them to guests at his home beginning two decades prior. So, it seems we can thank ol’ Reggie for giving us this classic.

Vanderbilt’s taste for the Stinger solidified its high-society bonafides, and for decades the drink was associated with the upper class. It even appeared in the 1956 movie “High Society” starring Frank Sinatra and Bing Crosby, and James Bond drinks one in the 1956 novel “Diamonds Are Forever.” The Stinger remained popular in the United States, inside and outside of pop culture, until about the 1970s when it fell out of favor.

Stinger recipes vary in proportion, with some drinkers preferring a drier version made with less crème de menthe. Stinger recipes also typically call for the drink to be shaken, an anomaly for cocktails comprising all spirits. This recipe hews classic, in proportion and technique, stirring two parts cognac with one part crème de menthe before straining it into a rocks glass. Serve the drink over crushed ice for an extra dose of refreshment, and you will render the perfect digestif.

• 2 ounces cognac
• 1 ounce white creme de menthe

1. Add the cognac and white crème de menthe into a mixing glass with ice and stir until well-chilled.
2. Strain into a rocks glass over crushed ice.

A useful guide turns confusion into a repeatable process. Stinger should leave you with measurements, shopping rules, and a short practice plan — not vague inspiration.

• Balance: spirit, sugar, acid, dilution.
• Temperature: cold glassware and solid ice.
• Freshness: citrus, herbs, and vermouth age in real time.
• Seasoning: salt, bitters, and peels change aroma dramatically.

1. Day 1–2: master one base recipe for Stinger.
2. Day 3–4: change only one variable at a time.
3. Day 5: batch a small pitcher for guests.
4. Day 6–7: write your house ratio on a card and stick it inside the bar cabinet.

You need a jigger, shaker or mixing glass, strainer, and peeler. You do not need twelve obscure tinctures on day one. Spend on ice trays and fresh produce before collectible glassware.

Too hot? Dilute longer or lower the proof. Too flat? Add citrus oils or a pinch of salt. Too sweet? Cut syrup and extend stir time. These micro-fixes keep Stinger consistent across nights.

Revisit this guide after a dozen serves. Your palate will change, and so will your preferred ratio. That loop — taste, note, adjust — is the real skill behind every confident pour.

• Primary bottle for Stinger
• Fresh citrus
• Simple syrup or quality liqueur
• Solid ice
• One reliable garnish