Stinger Cocktail: A Sharp, Smooth Classic with Cool Mint Elegance

The Stinger Cocktail is one of those rare vintage gems that manages to be both elegant and slightly indulgent, delivering a two-ingredient combination of Cognac and crème de menthe that’s as surprising as it is satisfying. Known for its icy coolness and silky texture, the Stinger walks a fine line between aperitif and digestif, offering a bold spirit base mellowed by the gentle sweetness and minty freshness of its liqueur partner.

While the Stinger enjoyed peak popularity in the mid-20th century—especially among high society types and post-dinner cigar smokers—it’s one of those cocktails that’s overdue for a revival. Sip it chilled and neat, or pour it over crushed ice for a more relaxed feel. Either way, the Stinger brings a polished Old Hollywood vibe to your glass.

I was first introduced to the Stinger through a black-and-white movie marathon. Cary Grant, Bette Davis, and Joan Crawford all drank them on screen—and when I finally made one for myself, I got it. It’s simple, classy, and a little mysterious. Like a cocktail with a secret.

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Quick Facts: Stinger Cocktail

Method: shaken or stirred (your choice)
Flavor profile: smooth, minty, warming
How to serve it: up or over crushed ice
Glassware: coupe or rocks glass
Alcohol content: ~26–30% ABV, ~22–24 grams of alcohol per serving

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Ingredients

• 2 oz Cognac or brandy (Hennessy V.S recommended)
• ¾ oz white crème de menthe
• Garnish: optional mint sprig or no garnish
• Ice (for shaking or serving)

Ingredient Notes:

Cognac or Brandy:
Traditionally made with Cognac, but American versions often used domestic brandy. Choose a smooth, oaky Cognac like Hennessy V.S or V.S.O.P for richness. For a slightly less intense version, use a good-quality American brandy like E&J XO or Christian Brothers.

White Crème de Menthe:
Use white (clear) crème de menthe—not green—unless you want a dramatic (and untraditional) twist. The white version provides cool mint flavor without altering the drink’s color, keeping it clear and elegant.

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Equipment Needed

• Mixing glass or shaker
• Bar spoon (if stirring) or cocktail shaker
• Hawthorne strainer
• Jigger
• Coupe or rocks glass
• Ice (cubed or crushed)

Unlike many cocktails of its era, the Stinger offers flexibility in technique: it can be shaken or stirred, depending on your texture preference.

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Step-by-Step Instructions

1. Chill your glass.
If serving up, place a coupe or Nick & Nora glass in the freezer. For a more casual feel, use a rocks glass filled with crushed ice.

2. Combine ingredients.
In a shaker or mixing glass, add:

• 2 oz Cognac or brandy
• ¾ oz white crème de menthe

3. Shake or stir.

• Stir with ice for a smooth, silky finish.
• Shake with ice for a slightly frothy texture and colder sip.

Shake or stir for about 20 seconds until well chilled.

4. Strain and serve.

• Up: Strain into a chilled coupe or Nick & Nora glass.
• On ice: Strain into a rocks glass over crushed ice.

5. Optional garnish.
Though not traditional, a small mint sprig adds aromatic lift and a modern touch.

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Flavor Profile and Tasting Notes

The Stinger is minty and warming, with a refreshing top note and a velvety, boozy undercurrent from the Cognac.

Tasting notes include:

• Soft, cooling mint on the nose
• Rich caramel, spice, and wood from the Cognac
• A smooth, almost chocolatey mid-palate
• Crisp, minty finish that lingers lightly

It’s a cocktail that feels like an after-dinner mint in cocktail form, with enough complexity to satisfy serious sippers.

Pairs well with:

• After-dinner chocolate truffles or mints
• Salted caramels
• Cheese plates (especially blue cheese or aged gouda)
• Coffee or espresso-based desserts
• Cigar hour or late-night reading sessions

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Garnishing and Presentation

The Stinger is typically served ungarnished, in keeping with its refined, minimalist roots, but feel free to add a modern twist.

Glassware:

• Coupe or Nick & Nora for a classic, elegant look
• Rocks glass with crushed ice for a relaxed, vintage supper club vibe

Garnish ideas (optional):

• Mint sprig – adds fresh aroma and contrast
• Grated chocolate or cocoa powder rim – for dessert-style service
• No garnish – clean and traditional

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Pairing Suggestions

Because of its digestif-style profile, the Stinger pairs best with rich desserts or end-of-evening moments.

Savory options:

• Prosciutto and fig crostini
• Duck pâté with toast
• Sharp cheeses with mint jelly or fig jam
• Roasted nuts with sea salt

Sweet pairings:

• Chocolate mousse or flourless chocolate cake
• Mint-chocolate brownies
• Espresso panna cotta
• Candied orange peel
• Classic crème de menthe candies

It also works beautifully on its own as a nightcap—strong enough to close the evening, smooth enough to do it in style.

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Cocktail History and Trivia

The Stinger originated in the early 20th century, becoming especially popular during the Prohibition era when people masked poor-quality spirits with sweet liqueurs. By the 1940s and ’50s, it had become a favorite among the upper class—a “gentleman’s cocktail,” often enjoyed after dinner instead of a dessert.

Reginald Vanderbilt, socialite and father of Gloria Vanderbilt, was famously known to drink only Stingers. They also appear throughout classic American cinema and literature as a symbol of wealth and ease.

Though it fell out of fashion during the vodka craze of the late 20th century, the Stinger is now finding a home again among lovers of minimalist, two-ingredient cocktails that don’t compromise on flavor or character.

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Serving Suggestions

Serve the Stinger:

• As a digestif, after dinner, with or without dessert
• At formal gatherings, served up in a chilled coupe
• During holiday evenings, paired with rich sweets or warming fires
• At vintage-themed parties, where classic elegance is the goal
• For one, as the final word on a long day

Batching tip:
Pre-batch equal parts Cognac and crème de menthe and store in the freezer. Serve in chilled glasses or over crushed ice with no fuss.

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Alcohol Content and Alternatives

This cocktail is strong and spirit-forward, typically around 26–30% ABV depending on the proof of your Cognac.

To lower the strength:

• Use a 3:2 ratio (1½ oz Cognac to 1 oz crème de menthe)
• Serve over crushed ice to dilute gradually
• Stir longer for a smoother, more diluted finish

Mocktail version:

• 2 oz brewed mint tea, chilled
• ½ oz honey syrup or white grape juice
• Dash of vanilla extract (optional)
  Shake with ice and strain into a coupe. Garnish with mint.

Fun variations:

• Frozen Stinger: Blend with crushed ice for a slushy-style dessert drink
• Stinger Royale: Top with Champagne for a sparkling digestif
• Chocolate Stinger: Add ½ oz crème de cacao for a mint-chocolate twist

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Frequently Asked Questions (FAQ)

Is the Stinger shaken or stirred?
Historically, both methods have been used. Stir if you prefer a silkier texture; shake if you like it frothy and extra cold.

Can I use green crème de menthe?
Technically yes, but it will change the look dramatically. White crème de menthe is traditional and keeps the drink crystal-clear.

What’s the best Cognac for a Stinger?
Hennessy V.S or V.S.O.P are great choices. You can also use a good domestic brandy if you prefer a sweeter or more affordable version.

Is it too minty?
Not at all—crème de menthe provides a soft, cooling mint, not an overpowering punch. The Cognac balances it out beautifully.

Can I make it lighter?
Yes! Serve over crushed ice and use a lighter hand with the Cognac for a lower-proof version.

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Conclusion

The Stinger Cocktail is a true classic—deceptively simple, subtly luxurious, and always in good taste. With just two ingredients, it proves that elegance doesn’t have to be complicated. Whether you’re sipping it fireside, serving it with dessert, or channeling Old Hollywood glamour, this minty Cognac classic will leave a lasting impression.