Gourmet Veggie Mama

The Stinger

I have been reading, and thoroughly enjoying, Boozehound: On the Trail of the Rare, the Obscure and the Overrated in Spirits, written by spirits columnist Jason Wilson. I have learned way more about booze, both conventional and obscure, and cocktails than I ever possibly needed to know, and I’m only halfway through! It’s an absolutely enthralling read for anyone who enjoys a nice drink now and then, and I highly recommend it.

The book includes a “cocktail interlude” at the end of every chapter featuring several drinks centering around a common theme. The first chapter serves up a recipe for a Stinger Royale, which is a variation on the classic Stinger cocktail including a dash of absinthe. Since I’ve never tried a Stinger — and, in fact, like many cocktails in this book, I had never even heard of it before — I ditched the absinthe and tried the classic. Also, I have no real desire to pony up for a bottle of absinthe, especially since its mystique is pretty thoroughly bashed in that same chapter. But, a chilly night calls for a classic winter cocktail, which the Stinger surely is.

Stinger cocktail

Brrr… and cheers!

I decided to try an experiment, since Wilson suggests serving the Stinger over ice, while it’s traditionally served straight up. I took my drink straight up, and the hubby had his on the rocks,* so we could compare notes (and share sips).

*Er… on the rock. He is a big fan of giant spherical ice balls that he makes with a tray like this one.

The verdict? The on-the-rocks version was much better. The Stinger served straight up was way too minty, and, in fact, so was the rocks version until the ice melted a little bit and took it down a notch. Hat tip to Wilson — he knows his stuff. On the rocks it is!

The Stinger
Recipe type: cocktail
 
Ingredients
  • 2 oz cognac
  • ½ oz white creme de menthe
  • Lemon twist, for garnish
Instructions
  1. Fill a cocktail shaker with ice and add the cognac and creme de menthe. Shake well and strain into an old-fashioned glass filled with ice.
  2. Garnish with a lemon twist and serve fireside.

 

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3 Thoughts on “The Stinger

  1. You do know I have to buy Scott and Ice ball tray now, right? He does rum and coke, and having a big piece of ice, rather than lots of little melty ones, would tickle him
    Jester Queen recently posted..Let it SnowMy Profile

  2. You had me at “white creme de menthe”. No, really! Sounds yummy and added to my bookmark list! Would you mind checking out my blog? 🙂
    Jessica @ Jessiker Bakes recently posted..Thursday Things – Features, TV Shows & MoreMy Profile

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