Stinger

Difford’s Guide
Discerning Drinkers (44 ratings)

Serve in an Old-fashioned glass

Ingredients:
2 oz Rémy Martin V.S.O.P. cognac
34 oz Giffard Menthe Pastille white crème de menthe
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill an Old-fashioned glass.
  2. Prepare garnish of mint sprigs bouquet.
  3. SHAKE all ingredients with ice.
  4. STRAIN into glass filled with crushed ice.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 7/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
Cocktail of the day:

14th July 2025 is Bastille Day (La Fete Nationale)

Review:

Classically the Stinger is shaken and served straight-up in a chilled coupe. However, I think it makes for a more refreshing peppermint and brandy digestif when served over crushed ice.

View readers' comments

Variant:

In his 1948 The Fine art of Mixing Drinks, David A. Embury writes of the Stinger, "The usual recipe for this drink calls for brandy and white crème de menthe in equal parts. If green crème de menthe is used it is known as the Emerald. The Emerald with a dash of red pepper added is called the Devil. Embury goes on to say that the Stinger can "easily be transformed into a dry and very palatable cocktail" with the following recipe:
"Dry Stinger
1 part Lime juice
2 parts White crème de menthe
6 parts Brandy
Shake with finely crushed ice and strain into chilled and frosted glass.
"

Midnight Stinger
Vodka Stinger
Chocolate Stinger
Chocolate Bourbon Stinger
White Stinger

History:

In the 1956 American musical comedy film High Society, Bing Crosby explains to Grace Kelly how the Stinger gained its name. "It's a Stinger. It removes the sting."

The Stinger appears in Jacques Straub's 1913 Straub's Manual of Mixed Drinks but owes its popularity during the 1920's to Reginald "Reggie" Vanderbilt, an American millionaire and father of fashion designer Gloria Vanderbilt.

In his 2015 Updated & Revised Imbibe David Wondrich recounts a 1923 newspaper gossip page story crediting the invention of The Stinger to Reggie, a keen cocktail maker who "was observed in all its pomp and glory in the bar of [his] home, and he himself was the high priest, the host, the mixer." The bar in his Fifth Avenue mansion was apparently modelled after the one in the William the Conqueror tavern in Normandy. The article claims "the 'Stinger' was his own invention, a short drink with a long reach, a subtle blending of ardent nectars, a boon to friendship, a dispeller of care."

Reggie's enthusiasm for cocktails, particularly the Stinger helped contribute to his death from liver failure on 4th September 1925.

Similar cocktails, under various names, date back to 1890 when Reggie was only ten. That said, the name Stinger, after the boxing term for a jab to the head, only emerged in 1913 and although a bartender named James B. Regan at New York's Knickerbocker Hotel is implicated, I like to believe that Reggie didn't just adopt the Stinger as his own but also christened it.

STINGER
½ Jigger Brandy.
½ Jigger Creme de Menthe White.
1 Lemon Peel.
Shake, strain into Cocktail Glass.

Jacques Straub, 1913

Alcohol content:

  • 1.5 standard drinks
  • 26.2% alc./vol. (26.2° proof)
  • 21.6 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Robert Arnold’s Avatar Robert Arnold
24th March at 17:57
History note: The classic film "The Philadelphia Story" from 1940 has Carey Grant delivering the line. A much better film and a more boozy storyline.
G. M. Genovese’s Avatar G. M. Genovese
24th September 2024 at 17:11
I originally made this in 2020 using a 2:1 ratio and thought the creme de menthe was just too much. Just made the above recipe, essentially serving up and thought it was decent, and probably better over more ice. Tried it again at a 3:1 then 4:1 ratio, and the former turned out to be perfect for an up serving. 4:1 the mint is there, but the harmony is dissonant.
Alexander Timofeyev’s Avatar Alexander Timofeyev
31st May 2023 at 14:28
I think this modernized version is much better than the equal parts original - I would even increase the cognac slightly to 2.25 oz / 67.5 ml - but it's still an intensely minty cocktail that bares for me an unfortunate association with toothpaste. My favorite version dials the Creme de Menthe way down - 2 oz / 60 ml cognac with 0.25 oz / 7.5 ml creme de menthe - for more of a minty cognac Old Fashioned feel.
Giulio Motta’s Avatar Giulio Motta
18th April 2023 at 07:28
I like this, but preferred it served straight up.
G. M. Genovese’s Avatar G. M. Genovese
24th September 2024 at 17:07
I usually test drinks served up, but I did this one over two ice cubes in a rocks glass. Not too far off from up.
Chris Dimal’s Avatar Chris Dimal
31st March 2023 at 07:36
Definitely a sweet, yet potent digestif, doubling as a dessert drink, in my opinion.
David M.’s Avatar David M.
19th December 2021 at 04:28
Way too minty for me. But my mother-in-law loves it. Takes her back to the ‘60s.
John Hinojos’ Avatar John Hinojos
22nd September 2021 at 03:28
Great classic. Perfect after dinner and with the ice. Simply a great way to end an evening.