The Stinger is two ingredients — brandy and white crème de menthe — shaken with ice and strained into a chilled glass. It takes five minutes, uses things you can keep on a shelf, and comes out tasting clean and cool without being fussy. If you want a short, strong drink that works before dinner or after dessert, this is a reliable one to know.
What makes this version work
Two things matter here. First, shake hard for the full 15–20 seconds. You want the shaker to frost on the outside — that tells you the liquid is cold enough to mellow the brandy’s bite and integrate the two ingredients properly. A quick shake leaves the drink tasting sharp and slightly boozy rather than smooth. Second, the 2:1 ratio of brandy to crème de menthe keeps the mint from taking over. Crème de menthe is sweet and strong; tip the balance toward it and the drink turns cloying. Stick with 60 ml brandy to 30 ml crème de menthe and the brandy stays in charge. Skip the garnish — a mint sprig adds nothing once the drink is in a cold glass, and it’s just one more thing to wash.
Storage and reheating
This cocktail is actually well-suited to batching ahead. Combine the brandy and crème de menthe in a sealed jar or bottle in the correct ratio and store it in the fridge for up to two weeks — the alcohol preserves both ingredients easily. When you’re ready to serve, measure out 90 ml of the pre-mixed batch per drink, shake it with ice as usual, and strain. For a party, you can batch up to a full bottle’s worth the night before. Do not pre-dilute by adding water or shake in advance and refrigerate — the ice dilution is part of the texture, so always shake to order from the cold batch.
If something goes sideways
- Drink tastes too sweet: Your crème de menthe may be on the sweeter end of the spectrum. Next time, pull the crème de menthe back to 20 ml and see if that fixes it. You can also try a drier brandy — a VS Cognac tends to run leaner than many American brandies.
- Drink tastes harsh or boozy: The shaker didn’t get cold enough. Shake longer, or make sure your ice is fresh and not partially melted before you start. Watery ice chills less efficiently.
- Cloudy or milky appearance: This is normal when the drink is very cold and happens briefly as you pour. It clears within a minute. If it stays cloudy, your glass wasn’t clean — residual soap film does this.
- Mint flavor is barely there: Crème de menthe varies a lot by brand. If yours tastes flat, check the bottle — some budget brands are very mild. A small pour of a better-quality bottle goes further than a large pour of a weak one.
- Glass isn’t cold enough: A warm martini glass heats the drink fast. Fill it with ice water for two minutes while you prep, then dump and pour. If you’re batching for guests, put the glasses in the freezer 30 minutes ahead.
Stinger Cocktail
Equipment
- Cocktail shaker
- Strainer
- Martini glass
Ingredients
- 60 ml brandy preferably an aged variety
- 30 ml white crème de menthe quality brand recommended
- 5 ml fresh mint leaves for garnish
Instructions
- Fill a cocktail shaker with ice cubes.
- Pour in the brandy and white crème de menthe over the ice.
- Shake well until the mixture is chilled and has a slight frosting on the outside of the shaker, about 15-20 seconds.
- Strain the cocktail into a chilled martini glass.
- Garnish with a sprig of fresh mint for a refreshing aroma.
Notes
- For a sweeter twist, add a splash of simple syrup or use green crème de menthe for a slightly different flavor profile and vibrant color.
Nutrition
FAQ
Can I use green crème de menthe instead of white?
Yes, and the drink will taste nearly the same — green crème de menthe just turns the cocktail a pale jade color and is sometimes slightly sweeter. If appearance matters to you, stick with white for a cleaner look; otherwise either works fine.
What kind of brandy should I use?
A mid-range VS Cognac or a decent American brandy both work well. You don’t need anything expensive — the crème de menthe is assertive enough that a very fine aged brandy would be wasted here, but avoid the cheapest options since harsh brandy will show through.
Can I make a big batch for a party?
Yes — mix the brandy and crème de menthe in ratio ahead of time and refrigerate in a sealed container for up to two weeks. Shake individual portions with ice as guests arrive rather than shaking the whole batch at once, since you need fresh ice dilution for the right texture.
