St. John Frizell never developed a taste for the Stinger but, in an effort to revive the historical bar program at Gage & Tollner, he set about developing one with Jelani Johnson. Working off of Zac Overman’s rum-based version from Frizell’s bar Fort Defiance, in Red Hook, Brooklyn, the pair developed a spec that serves up mint three ways: the cooling, candied mint of the crème de menthe, the bitter mint of Branca Menta, and grassy notes from the fresh mint leaves that are shaken with the cocktail. A rum float adds a bit of funkiness.
- 1 1/2 ounces Cognac, preferably Hennessy
- 1/2 ounce white crème de menthe, preferably Giffard
- 1/4 ounce Branca Menta
- 1 teaspoon rich Demerara syrup (2:1, sugar to water)
- 8 to 10 mint leaves
- 1/4 ounce rum, preferably Smith & Cross rum, for float
Garnish: mint bouquet, straw
- Combine all but rum in a cocktail shaker.
- Add ice and shake to chill.
- Strain into a brandy snifter over crushed ice.
- Float rum on top.
- Garnish with a mint bouquet and serve with a straw.