Name: Midnight Stinger
Total time: 3 min
Cuisine: Cocktail
Ingredients: 30 ml Bourbon whiskey; 30 ml Fernet liqueur; 22.5 ml Lemon juice; 12.5 ml Sugar syrup (2:1)

Midnight Stinger
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Glass:

Serve in an Old-fashioned glass

Ingredients:
1 fl oz	Bourbon whiskey
1 fl oz	Fernet Branca liqueur
³⁄₄ fl oz	Lemon juice (freshly squeezed)
⁵⁄₁₂ fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)

Read about cocktail measures and measuring

Prepare:

Select and pre-chill an OLD-FASHIONED GLASS.
Prepare garnish of mint sprigs.

How to make:

SHAKE all ingredients with ice.
STRAIN into glass filled with crushed ice.

Garnish:

Garnish with mint sprigs bouquet.

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

Just enjoyed a hearty meal? Well, this digestivo is just the ticket. If you're not accustomed to the taste of fernet then the first couple of sips may be challenging, but then this very refreshing cocktail becomes eminently sippable, quaffable even, and certainly stomach-settling – well, I think so.

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Variations/similar cocktails:

Stinger
Vodka Stinger
Chocolate Stinger
Chocolate Bourbon Stinger
White Stinger

History:

Adapted from a drink created by Sam Ross at Attaboy in New York City, USA. Sam's original recipe calls for equal parts (¾oz each) lemon juice and 1:1 sugar syrup – I've adjusted to use richer 2:1 sugar syrup.

More cocktails by Sam Ross

Nutrition:

One serving of Midnight Stinger contains 183 calories

Alcohol content:

1.4 standard drinks
19.5% alc./vol. (39.01° proof)
19.9 grams of pure alcohol

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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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Showing 10 of 40 comments for Midnight Stinger.
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Carolyn Rush

20th July at 23:12

This is the drink that made me do a 180° on both whiskey and Fernet (though our local called it Livin' After Midnight).
Never liked either ingredient before and now I love them both!!
We typically make it with rye, and use a little more than the recipe calls for.

OK, a lot more ;)

Calvin Grant

21st July at 02:53

Totally agree. Favorite Fernet cocktail. Now must try it with rye. Cheers!

Scott Gardner

20th July at 19:22

Just tried Fernet for the first time, only used 1 barspoon and it dominated the drink. I can't imagine enjoying a full ounce, but I will give it a shot!

BRUSH

23rd June at 07:54

Personal favorite of mine. The go-to when I'm too tired to think what to drink.

Ryan Madden

23rd December 2025 at 07:29

I tried the drink with the 12.5ml of simple but it was too dry for my liking. I found it much better with the original 3/4oz of simple; in my case I use 2:1 simple.

Caitlin Eisner

21st November 2025 at 01:31

The mint garnish isn't necessary, the fernet is minty enough.

Justin Aniello

9th November 2025 at 18:00

Not super exciting but still good, certainly need to enjoy Fernet as that is the dominate flavor. I used half the lemon juice which was the right amount for me.

Bocman

1st November 2025 at 15:09

That was something good! 😊
Initially, I was thinking it would be strange, but this is truly great. I don’t know any other cocktail with such a high amount of fernet that doesn’t taste off. Fernet dominates everything, but in this cocktail, it’s all good. 👍
Thanks for sharing 🤝

Tony Jones

25th October 2025 at 14:47

I used 35/25 bourbon(101)/Fernet and poured into a frozen glass with ice.
My favourite cocktails are those which seem to create a whole new taste, and this certainly delivers. The lemon and Fernet combine and dominate with a unique buzz.

Matt Musick

12th August 2025 at 23:19

One of my favorites, though I find rye more suiting here. Has always been a crowd pleaser.

Jared Lindenberger

19th June 2025 at 02:10

My ratios have come to 1.5 bourbon (I've found a higher proof is nicer since it cuts through the fernet. I use Rittenhouse rye), 1 fernet branca, .5 lemon, .5 simple syrup. This is a great recipe that I think anyone who enjoys the ingredients will love.

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