A perfectly balanced blend of cognac and white crème de menthe, the Stinger cocktail boasts a vibrant, mildly sweet, minty, and potent flavor palette. This simple yet elegant cocktail, created in a mixing glass and served over crushed ice in a rocks glass without any garnish, nudges the senses in just the right way.

A documentation of the Stinger cocktail can be traced back to Jacques Straub's 1914 book, Drinks. Straub directed his readers to blend equal measures of brandy and white creme de menthe, shake it diligently, and garnish it with a sliver of lemon peel. Over time, cocktails evolved from equal parts to favoring a drier concoction. An apt example is the martini, which began as equal portions of gin and vermouth, and morphed into a 2:1 ratio to cater to consumers' increasing taste for spirit-forward drinks.

The evolution of the Stinger cocktail didn't stop there. Various iterations of this classic drink have surfaced throughout history, some including bourbon instead of cognac and some with more than two ingredients. David Embury, in his 1948 classic, The Fine Art of Mixing Drinks, documented that the Stinger traditionally used equal measures of its two ingredients but admitted that his preferred version is a "Dry Stinger", which includes lime juice and a 3:1 mix of brandy to white crème de menthe.

Throughout the decades following the prohibition era up to the 1970s, the Stinger remained a beloved post-dinner drink. Back in the early 20th century, it was a real hit among New York's high-society crowd, including Reginald Vanderbilt, the father of Gloria Vanderbilt. According to cocktail historian David Wondrich, Reginald ended many an evening mixing Stingers at his home bar until his passing in 1925.

For modern tastes, cognac and white crème de menthe may come across as an unexpected match, but they musically harmonize to birth a magnificent cocktail. For maximal flavor, it’s recommended to go for a young and mellow cognac carrying a blend of sweet, spicy, and citrus tones that elevate the cocktail's brightness.

The most widely accepted Stinger recipe, endorsed by the International Bartenders Association, suggests a 2:1 ratio of cognac to white crème de menthe. Nonetheless, a slight tweak down to 3/4 ounce of white crème de menthe, as opposed to a full ounce, can help manage the sweetness, ensuring an enhanced balance and maintaining the cognac's prominence.

The white crème de menthe, a sweet liqueur with a fresh minty flavor, is colorless in contrast to its green counterparts. Sporting a relatively lower ABV at around 25% compared to cognac's 40%, it mellows down the brandy's robust kick.

Serving the Stinger over cracked ice guarantees a super-chilled and rejuvenating drink and spurs gradual dilution as the ice melts into the cocktail. To create this classic cocktail, add 2 ounces of cognac and 3/4 ounce of white crème de menthe to a mixing glass filled with ice. Stir until well-chilled, approximately for 20 seconds, and strain into a rocks glass over crushed ice. And there you have it, a classic Stinger cocktail, rich in history and taste alike!