The Stinger: A Complete History & Classic Recipe

Few cocktails capture the polished swagger of mid-century America like the Stinger. It’s a drink with a tuxedo’s sharpness and a whisper of mischief—cool, minty, urbane, and unmistakably old-school. Once favored by high society, Hollywood stars, and men who closed deals over mahogany tables, the Stinger is a rare cocktail that delivers both elegance and indulgence in two ingredients.

Some drinks fight for attention; the Stinger doesn’t have to. It glides into the room knowing it belongs there.

I. Origins

The Stinger’s Unexpected Simplicity

At its heart, the Stinger is a two-ingredient cocktail:

• Cognac

• White crème de menthe

This minimalist structure is misleading. Behind its simplicity lies a deep well of cultural associations—high society, post-war glamour, supper-club dining, and the peculiar American tradition of digestif-style cocktails.

Early Parentage

The earliest known Stingers appear in the late 1890s to early 1900s, just as America began embracing French spirits and liqueurs. Cognac had become a symbol of class and refinement; crème de menthe was fashionable in both Europe and America, frequently consumed socially and medicinally.

This marriage of luxury brandy and cooling mint made intuitive sense: smooth, warming sophistication on one side, bright wintergreen on the other.

A Drink of the Elite

The Stinger gained early popularity among America’s affluent set:

• The “Four Hundred” of New York high society

• Lawyers and financiers in club lounges

• Theatre-goers enjoying post-show nightcaps

It was consumed not as an aperitif, but as a digestif—a cocktail meant to soothe the stomach after heavy meals.

Importantly, the Stinger emerged during a transitional era in American drinking culture, when cocktails were becoming symbols of urbanity and identity rather than simple refreshment.

II. Historical Evolution

Pre-Prohibition Refinement

By the early 20th century, the Stinger was formalized: equal parts cognac and white crème de menthe, shaken or stirred (both methods appeared in print).

Its reputation grew as a polite after-dinner indulgence.

Prohibition: Survival and Reinvention

Prohibition (1920–1933) nearly extinguished many brandy cocktails, but the Stinger survived—largely due to its minty freshness masking low-quality spirits. Many bootleggers relied on crème de menthe to soften the harshness of rough, smuggled brandy.

It was during this period that the Stinger became more accessible and lost some of its aristocratic edge.

Mid-Century Zenith

The Stinger’s golden age came from the 1940s through the 1960s, when:

• Hollywood celebrities ordered it on screen and off

• The supper club era institutionalized it as an after-dinner drink

• High-end restaurants featured it in “solid two-ingredient classics” lineups

• It became a symbol of classic masculine sophistication

Notable cultural moments include:

• Cary Grant’s character ordering Stingers in Kiss and Make-Up

• Mentions in Noël Coward’s writings

• The drink appearing in 1960s New York and Chicago supper-club menus

The Decline

By the 1980s and 1990s, tastes had shifted:

• Cognac consumption fell

• Mint liqueurs were viewed as passé

• Bartenders embraced fruitier, flashier creations

But as cocktail culture revived in the 2000s and beyond, the Stinger resurfaced as an intriguing relic—a minimalist time capsule of another drinking era.

Today, it stands as a cocktail historian’s delight and a staple of any menu featuring mid-century revival drinks.

III. Ingredients & Technique

Cognac

Cognac is the backbone. Use VSOP when possible; its balance of fruit, spice, and oak stands up well to mint liqueur. Key components:

• Floral aromatics

• Rancio (aged fruit and spice nuance)

• Soft vanilla-oak structure

White Crème de Menthe

White crème de menthe must be:

• Clear (not green)

• Peppermint-driven

• Subtly sweet

• Stored cold

Quality matters—a refined bottle prevents the drink from becoming candy-like.

Texture

The Stinger should feel velvety. Shaking adds aeration; stirring keeps it silky. Both traditions are authentic.

Balance

The goal is harmony between dryness (cognac) and sweetness (crème de menthe). Ratios have evolved, but modern palates generally prefer:

• Cognac-forward builds

• Controlled sweetness

• Crisp mint finish rather than sugary heaviness

IV. Cultural Significance

An Icon of American Sophistication

During its heyday, the Stinger symbolized an educated palate and a certain social pedigree. Ordering one communicated:

• Confidence

• Familiarity with French spirits

• A taste for post-meal rituals

It was a “club drink”—beloved in lounges with panelled walls and leather chairs.

A Digestif Tradition

Before amaro culture entered the U.S., the Stinger served that role. It was:

• Cooling

• Comforting

• Slightly medicinal

• Perfect after steakhouse dinners

Cinematic Presence

The Stinger’s minty sophistication made it popular in film dialogue, often used to convey:

• Wealth

• A sense of the old-fashioned

• European-American cosmopolitanism

It was never a rowdy drink—it was a finishing move.

Modern Relevance

Today, the Stinger has renewed appeal because:

• Minimalist cocktails are back in vogue

• Cognac is rising in global popularity

• Vintage glamour is an attractive aesthetic

• The drink photographs beautifully in moody, speakeasy environments

It is a perfect example of a forgotten classic ripe for revival.

V. How to Make the Classic Version Today

Recipe — The Classic Stinger

Ingredients

• 2 oz (60 ml) cognac (VS or VSOP preferred)

• 0.75 oz (22 ml) white crème de menthe

• Optional: 1 dash Angostura bitters (modern twist)

Method

1. Add cognac and crème de menthe to a mixing glass.

2. Fill with ice.

3. Stir until chilled and silky.

4. Strain into a chilled coupe or Nick & Nora.

5. Garnish optionally with a small mint leaf or expressed lemon peel (minimal).

Specs

• Glass: Coupe or Nick & Nora

• Ice: None (served up)

• Garnish: Minimal; optional mint leaf

• Style: Classic brandy digestif cocktail

Technique Notes

• Stirring preserves texture; shaking creates a frothier vintage style.

• Use high-quality crème de menthe to avoid overwhelming sweetness.

• Cognac temperature matters—slightly warm spirits soften mint intensity.

• Avoid green crème de menthe unless intentionally riffing.

Variations & Lineage

• Vodka Stinger: A 1960s low-flavor version popular in supper clubs.

• White Stinger: Over ice in a rocks glass (a more casual variant).

• Brandy-Mint Royale: Topped with Champagne for a sparkling digestif.

• Holiday Stinger: Add a dash of cacao or coffee liqueur.

• Stinger Frappe: Blended with crushed ice for a vintage decadent riff.

Service & Pairing Tip

• Ideal after dinner with chocolate desserts, mint truffles, or espresso.

• Pairs beautifully with cigars or nightcap rituals.

• Works as an elegant final drink at gatherings with dim lights and jazz.

VI. Modern Variations & Legacy

The Stinger’s Return

As the craft cocktail world grows increasingly interested in:

• forgotten classics

• French spirits

• mint aromatics

• mid-century glamour

…the Stinger has reemerged as a must-study cocktail.

Why It Endures

• Timeless simplicity: just two ingredients.

• Luxurious flavor: cognac richness + mint clarity.

• Digestif balance: refreshing yet warming.

• Aesthetic drama: fits perfectly in modern speakeasy design.

The Stinger is poised for a proper renaissance. It’s sophisticated, nostalgic, and infinitely photogenic—a cocktail that whispers rather than shouts, and is all the more powerful for it.