Stinger
The Stinger: The 1890s Upper-Class Cocktail That New York Society Loved
The Stinger originated about 1890 and may have been derived from The Judge, a cocktail made with brandy, crème de menthe, and simple syrup found in William Schmidt's 1892 cocktail book "The Flowing Bowl" Wikipedia. It was immediately popular in New York City and quickly became known as a "society" drink for the upper classes Wikipedia.
The Stinger name emerged in 1913, likely after the boxing term for a jab to the head The Drunkard's Almanac. Before that, similar drinks appeared under various names including the Bartholdi, the Brant, and the Judge. According to bartender Jere Sullivan in his 1930 volume "The Drinks of Yesteryear: A Mixology," the Stinger remained a critical component of the bartender's repertoire until Prohibition Wikipedia.
The drink became particularly associated with millionaire Reginald Vanderbilt during the 1920s, who reportedly mixed them for guests at his Fifth Avenue mansion. The Stinger was not initially seen as a cocktail served before dinner, but rather a digestif or after-dinner drink Wikipedia.
The classic recipe uses three parts brandy and one part white crème de menthe, though original recipes called for equal parts Wikipedia. Early recipes required it be served straight up, but since Prohibition it became more common to serve over crushed ice Wikipedia. The cocktail remained popular through the 1970s before falling from favor.
RECIPE:
2 oz cognac or brandy
½ oz white crème de menthe
Method:
Add cognac and crème de menthe to shaker with ice
Shake well until chilled
Strain into chilled cocktail glass or serve over crushed ice in rocks glass