While you may have heard of the classic Stinger cocktail, made with Cognac and Creme de Menthe, this twist is something I had read about nearly a year ago, but was unable to try due to local unavailability of Branca Menta, the mint version of Fernet Branca. While in NYC this past weekend I was able to pick up a bottle of the coveted Branca Menta at Astor Wine and Spirits and today I made a long-awaited, much-heralded Menta Stinger. I can no longer locate the original recipe, but decided to split the difference between Drink Boy's 4:1 ratio and the typical 2:1 ratio I found elsewhere for the classic Stinger, and go with the following:
2 oz Cognac (I used Caymus VS)
3/4 oz Branca Menta
Shake over ice and strain into a chilled cocktail glass.
The taste is savory, slightly minty (which grows in the back of your throat as you consume the drink), black-tea-like, and nicely herbal (think horehound, anise, baking spice, and subtle citrus). This is a very complex drink, not at all "sweet", and one that would be great to sip in front of a roaring fire during a snow storm. In fact, I may just consider it my official 2010 Winter cocktail!
Cheers! ~Dr. Cocktation
Cocktails + Libations = Cocktations
If you are wondering what a cocktation is, yours is a valid question. Cocktation is in fact a made-up word that tumbled from my mouth one day when I was trying to say the word concoction. That nifty little neologism was the seed idea for this blog, and here we both are today.