I've been watching "Kiss them for Me," a war movie about Navy Pilots in World War II. Cary Grant orders the drink all over San Francisco on his shore leave...the Stinger. I just had to know what is in a Stinger?
The base: Shake about 2 parts Cognac/Brandy with 1 part white creme de menthe and ice. Strain into a chilled cocktail glass.
Variations:
You can slightly vary the ratio of cognac to creme de menthe, I've seen different ratios all over the internet.
You can substitute rum for cognac or brandy.
You can serve the drink on the rocks in and old-fashioned glass with a short straw
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The mint julep is a classic summer cocktail that has become synonymous with the Kentucky Derby, perhaps because of its bourbon base. Recently my sister commented that one of her male friends likes to drink mint juleps on the porch during the summer, and added "Isn't that a girly drink?" I responded with a resounding NO! The mint julep is classic, and one should never be afraid to order one or mix up a batch on a sweltery summer night.
The base: Make up a small batch of minted simple syrup by adding 1 bunch chopped mint to hot simple syrup made by dissolving 1 cup of sugar in 1 cup of water of medium heat. Allow syrup to cool, you may strain out the mint if you choose. Pour a little less than 1 oz. minted simple syrup into a glass and fill glass with crushed ice. Pour 2-3 oz of Bourbon (I favor Markers Mark). Add just a touch of water if necessary to fill the glass. Garnish with fresh mint.
Variations:
If you do not have minted simple syrup, you can muddle fresh mint in the bottom of the glass with simple syrup.
For the most authentic presentation you should use a silver mint julep cup, as pictured above.
Mint juleps made with any sort of mix are vile, don't buy pre-made mix!
**Muddling means crushing/pulverizing into the bottom of the glass
The old-fashioned is a classic cocktail that every bourbon and whiskey lover should know how to make. It is one of my personal favorites, and requires little skill to prepare. There is a great deal of room to personalize the cocktail to suit your tastes. I like mine with extra cherries.
The base: Muddle a maraschino cherry with an orange slice in the bottom of a glass with a teaspoon of sugar and 2 dashes of bitters. Pour 2-3 oz of Bourbon (I favor Markers Mark).
Variations:
You may serve it neat or on the rocks, I prefer rocks
The drink is typically topped off with soda water. I find the amount of soda water preferred varies from person to person.
Some people add lemon.
Using an fruit infused bourbon adds a nice touch. To infuse bourbon, dice up fruit and add to bourbon. Let the mixture sit for a week or two in the fridge. Strain out the fruit and the bourbon should now taste like the fruit. I like peach infused bourbon.
*Angostura bitters is available from the grocer **Muddling means crushing/pulverizing into the bottom of the glass
Cognac is an excellent spirit to keep stocked in your liquor cabinet, it is a high quality brandy from a specific region in France. Cognac can be sipped straight up, as an excellent after dinner drink, however this is a little too strong for some palates. So, while you might sip your cognac, your friends could prefer a delicious sidecar.
The Base: Shake 1.5 oz. of Cognac with .5 oz of Cointreau and .5 oz of lemon juice. Strain into a cocktail glass with a cherry nestled at the bottom.
Variations:
I like to make my "sidecars" by mixing 2 oz of Cognac with 1 oz of a mixture of lemon and orange juice and a dash of simple syrup. I only use fresh juice to make mixed drinks, it makes a huge difference.
If you MUST, you can substitute triple sec for cointreau
