The Stinger

The Stinger is a very unfashionable, and in my humble opinion, under-appreciated cocktail.  Like many fine drinks, I first came across it in the pages of a James Bond novel. It shows up in Diamonds are Forever and in Thunderball. I would be surprised to come across it on a cocktail menu today, especially in any would be craft cocktail bar.  It 

It is a very simple recipe indeed but there are some variation. I mix one measure of creme de menthe (the white version) to two measures of brandy.  Cognac is traditional and what I used this evening. Courvoisier to be specific. But for the last year I've mainly been mixing the fierier Armagnac. I shake it as is traditional, but then I shake most cocktails.

This is my final stinger for a while. I finished the bottle of Giffard Menthe Pastille Creme clear, it is the last day of My Christmas break and 2021 was my year of reading all the bond novels in order. So all in all a fitting end. Cheers!

First we'll take Manahattan, then we'll take ...Lafayette

The best Manhattan I have ever drank was in Death & Company in the East Village. In fact it was so good I had to have two more and well, it gets blurry after that. It's true that the drink tastes better on the island. I wonder if a Rob Roy is at its best in the highlands.

I'm a fan of simple cocktails with a few ingredient. For me the most important things are that the drink is cold and not too sweet.

Whiskey wise I like Wild Turkey 101, Old Grand-Dad and Old Overholt but none of these are easy to source in the UK. Waitrose and other stocks Bulleit which isn't bad. But for everyday drinking Jim Beam works.

My favourite vermouth is Carpano Antica. It's delicious when added at a much higher ratio that usual, maybe 1:2. But today I have a bottle of Dubonnet that needs to be drank so I'm making a Lafayette.

I've made my own brandied cherries and the Luxado one are excellent, but Opies cherries in kirch are a good, and more readily available, option. The glow in the dark maraschino variety are great on a tres leech cake but terrible in a drink.

6 parts Jim Beam
1 part Dubonnet
1 part dry vermouth
A dash or more of Angostura bitters

Stir with lots of ice until cold. Garnish with a cherry or some orange peel. I've also made it with 2 part Dubonnet and no vermouth for something a little sweeter.

Drink with good company or while enjoying a good novel.

What to do with Van Der Hum

Van Der Hum is a South African liqueur made from the brandy and tangerines (or naartjies or as they are know locally.) It's sweeter, less alcoholic and considerably cheaper than Grand Marnier. Its also rather difficult to find. I managed to buy a bottle the last time I was in CapeTown.

I've tried it n a few different recipes. It makes a passable Sidecar and a decent sauce for  Duck à l'Orange but I was looking for something new.

Then I came across this article on the Opera cocktail. The recipe calls for gin, Dubonnet and orange curaçao, but suggest Grand Marnier as as an alternative. So I went with an alternative to an alternative.

The Opera

2 oz gin
1/2 oz Dubonnet Rouge
1/2 oz (or less) Van Der Hum

Stir until cold and serve in a chilled cocktail glass or champagne saucer. Garnish with orange peel if you like.







Rather tasty, the herbal, bitter Dubonnet cuts the sweetness of the brandy liquor.

That Gilded Hour or it's Always Five O'Clock Somewhere.

A simple blog about drinks and drinking and things to eat and do while making drinking or drinking the same.