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4
out of 5
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Stinger,
September 4, 2008
By BigMikee
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"I recall my dad making these stingers at faculty parties back in early 1960s. I recall him using green creme de menthe though. Later, I asked dad how to make one, and as I recall he said it was two parts brandy and one part creme de menthe, close to your recipe.
Just for kicks, years later I asked the bar maid at the legion to make one for me and told her the ingredients. I was disappointed that the legion bar did not stock straight brandy, only the flavored variety.
I found the stinger to be an interesting and memorable change from the routine. The bitter brandy is well complimented by the creme de menthe.
I have one now and then and agree everyone should try one."
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19 of 20 people found this review helpful.
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