Stingers Recipes

A long-standing tradition of The Richardson Trophy has been to fill the cup with Stingers immediately following the award ceremony with the winners sipping from the trophy and then sharing the wealth with the other crews.

A 1930's Stinger -

As a mixer, it is worth noting - but not serving - that a Stinger made with green crème de menthe is called an Emerald and tastes no different than one made with the clear liqueur.

When purchasing clear crème de menthe, opt for the label with the smallest number of ingredients.   Whenever possible, avoid sugars and syrups.   Historically, crème de menthe was much drier than it is today.   In fact, during the '30s and '40s, most Stinger recipes called for equal parts brandy and crème de menthe, an afflicting dose nowadays.   The proportions must be altered to 1/4 ounce crème de menthe and 1 1/2 ounces brandy.

The intensity of crème de menthe brands varies, so experiment with the modern-day Stinger recipe, though never in front of guests, which could raise doubts about your mixing skills.   In a well-balanced Stinger, the peppermint flavor should be evident but not overpowering.   The brandy's smoothness should subdue the crème de menthe, keeping it from becoming too cloying.   You may need to use less than 1/4 ounce crème de menthe, depending on the strength of the cordial.

A 2000's Stinger -

1-1/2 oz. Vodka

1-1/2 oz. Creme de Menthe


In a rocks glass, add ice ingedients.
Gently stir and enjoy.

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