Gage & Tollner’s Stinger

St. John Frizell and Jelani Johnson | Brooklyn

photo: Lizzie Munro

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.

Ingredients

Serving: 1

  • 1 1/2 ounces Cognac, preferably Hennessy
  • 1 1/2 ounces Cognac, preferably Hennessy
  • 1/2 ounce white crème de menthe, preferably Giffard
  • 1/2 ounce white crème de menthe, preferably Giffard
  • 1/4 ounce Branca Menta
  • 1/4 ounce Branca Menta
  • 1 teaspoon rich Demerara syrup (2:1, sugar to water)
  • 1 teaspoon rich Demerara syrup (2:1, sugar to water)
  • 8 to 10 mint leaves
  • 8 to 10 mint leaves
  • 1/4 ounce rum, preferably Smith & Cross rum, for float
  • 1/4 ounce rum, preferably Smith & Cross rum, for float

Garnish: mint bouquet, straw

Directions
  1. Combine all but rum in a cocktail shaker.
  2. Add ice and shake to chill.
  3. Strain into a brandy snifter over crushed ice.
  4. Float rum on top.
  5. Garnish with a mint bouquet and serve with a straw.

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