Stinger (cocktail)
A brandy and crème de menthe duo cocktail from the 1890s.
The stinger is a two-ingredient cocktail that combines brandy with crème de menthe, though the exact proportions are not set in stone. It first appeared in the United States around 1890 and stayed a staple of American drinking culture until the late 1970s. The drink was considered a mark of high social status and left a notable mark on popular culture.
The cocktail likely evolved from an earlier drink called The Judge, which mixed brandy, crème de menthe, and simple syrup, as recorded in William Schmidt's 1892 book *The Flowing Bowl*. It caught on quickly in New York City and became known as a "society" drink, reserved for the wealthy. According to bartender Jere Sullivan's 1930 book *The Drinks of Yesteryear: A Mixology*, the stinger remained a key part of a bartender's skills until Prohibition began.
Originally, the stinger was not considered a cocktail—meaning a pre-dinner drink—but a digestif, meant to be enjoyed after a meal. In the 1910s and 1920s, humorist Don Marquis's fictional character Hermione, a scatterbrained socialite, refused to call it a cocktail, highlighting its elite status. Over time, however, people began drinking it like any other cocktail.
During Prohibition, the stinger gained popularity because crème de menthe could hide the poor taste of cheap, bootleg brandies. Its decline started in the late 1970s, and by the early 2000s, it was no longer widely known.
The classic recipe calls for three parts brandy to one part white crème de menthe, but some versions use equal parts of each. Early recipes were stirred, while modern ones are shaken with cracked ice. Originally served straight up, it became more common after Prohibition to serve it over crushed ice. Cognac was noted as the base spirit as early as 1905 in William "Cocktail" Boothby's supplement to his 1900 book *American Bar-Tender*, and today cognac is the most common brandy used. Cocktail guides recommend a cocktail glass for a straight-up serving and a rocks glass for one with ice.
Several variations exist. The amaretto stinger uses a 3-to-1 ratio of amaretto to white crème de menthe, while an Irish stinger uses equal parts Irish cream liqueur and white crème de menthe. A Mexican stinger substitutes tequila for brandy, and a vodka stinger—also called a white spider—uses vodka instead. The white way cocktail, celebrating Broadway theatre, swaps gin for brandy. Mixologists Ol
- origin
- United States, 1890s
- type
- Duo cocktail (spirit and liqueur)
- base spirit
- Brandy (often cognac in the 21st century)
- key ingredient
- White crème de menthe
- peak popularity
- Until the 1970s in America
- cultural status
- Upper-class 'society' drink
Quick Facts
- Base
- Cognac
- Ingredients
- 50 ml cognac / 20 ml white crème de menthe
- Served
- Straight up: chilled, without ice
- Garnish
- Optional mint leaf
- Prep
- Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into chilled martini cocktail glass.
- Drinkware
- Cocktail glass
Facts from the source article.
Lore & Background
The stinger originated about 1890, possibly derived from The Judge cocktail found in William Schmidt's 1892 book The Flowing Bowl. It was immediately popular in New York City and became known as a 'society' drink for the upper classes. Bartender Jere Sullivan noted in his 1930 volume that the stinger remained a critical component of the bartender's repertoire until Prohibition. Initially considered a digestif rather than a cocktail, humorist Don Marquis's fictional character Hermione refused to call it a cocktail, reflecting its upper-class status. Over time, it came to be consumed like a cocktail.
During Prohibition, the stinger was popular because crème de menthe could mask the taste of inferior brandies. The classic recipe uses three parts brandy to one part white crème de menthe, though some call for equal parts. Originally stirred and served straight up, after Prohibition it became more common to serve it over crushed ice. Cognac was identified as the basis as early as 1905, and by the 21st century it was the most commonly cited brandy. The stinger began to lose favor in the late 1970s and was not well-known in the early 21st century.
Reader's Guide
The stinger's significance lies in its long history as a symbol of upper-class American drinking culture from the 1890s through the 1970s. Its simplicity—a duo of brandy and crème de menthe—belies its cultural reach. The drink appears in novels by Ian Fleming (Diamonds Are Forever), John le Carré (The Spy Who Came in from the Cold), and Lawrence Block, as well as in films such as The Bishop's Wife, The Big Clock, In a Lonely Place, High Society, Kiss Them for Me, The Apartment, and Shampoo. It also features in the musical Company and the television series Mad Men. Variations include the amaretto stinger, Irish stinger, Mexican stinger (with tequila), vodka stinger (white spider), and white way cocktail (with gin). The stinger sour, made with bourbon, peppermint schnapps, and lemon juice, is not technically a stinger as it omits crème de menthe. Urban legends attributed the cocktail's genesis to millionaire Reginald Vanderbilt, who was said to make them with a dash of absinthe.
Did You Know?
- The stinger may have been derived from The Judge, a cocktail with brandy, crème de menthe, and simple syrup in William Schmidt's 1892 book.
- During Prohibition, crème de menthe masked the taste of inferior brandies, boosting the stinger's popularity.
- Urban legends attributed the stinger's creation to millionaire Reginald Vanderbilt, who supposedly added a dash of absinthe.
- The vodka stinger is also known as a white spider.
More in Two-ingredient cocktails 1-18
Spotted an error? Know more?
This is a living reference — every entry is fact-audited, and reader corrections feed straight into our audit queue. Suggest an edit · See this site's audit record