The Stinger is a two-ingredient cocktail that feels like an after-dinner mint dressed up in evening wear. Cognac and creme de menthe, stirred cold and served straight up. It was the nightcap of choice for old-money types in the mid-twentieth century, and the combination still works. The warmth of the brandy and the cool of the mint create a push-and-pull that keeps the drink interesting.

The simplicity is the point

Two ingredients and a stir. That’s it. The Stinger doesn’t need anything else. The cognac alternative brings warmth, oak, and dried fruit. The creme de menthe brings cool sweetness and a bright green color (or clear, depending on the syrup you use). Together they balance each other without any help from citrus, bitters, or garnish. The mint sprig is there for aroma, not flavor.

This is a stirred drink. Shaking would cloud it and change the texture. Stir it with ice for 20 to 30 seconds in a mixing glass, then strain into a chilled coupe. Serve it cold enough that the glass frosts slightly.

Choosing the mint component

Torani Creme de Menthe syrup is easy to find and gives a clean, sweet mint flavor. The green version turns the drink an appealing pale green. The white (clear) version tastes the same but keeps the drink amber. Either works. Adjust the amount to your taste. Three-quarters of an ounce gives a balanced drink where you taste both the brandy and the mint. More syrup pushes it toward dessert territory.

After dinner

The Stinger is best served after a meal, the same way you’d serve a digestif. It’s light enough not to overwhelm a full stomach but flavorful enough to feel like a proper ending to dinner. Pair it with dark chocolate, coffee, or both. For a cognac-forward evening, serve it alongside the French 75 as a pre-dinner sparkler and close with the Stinger.