#269 Cocktail: Stinger

    The Stinger originated about 1890. The cocktail may have been derived from The Judge, a cocktail made with brandy, crème de menthe, and simple syrup found in William Schmidt's 1892 cocktail book The Flowing Bowl. It was immediately popular in New York City, and quickly became known as a "society" drink (i.e. only for the upper-classes). According to bartender Jere Sullivan in his 1930 volume The Drinks of Yesteryear: A Mixology, the Stinger remained a critical component of the bartender's repertoire until Prohibition.
     The Stinger was not initially seen as a cocktail (i.e. a drink served before dinner), but rather a digestif (after-dinner drink). Writing in the 1910s and 1920s, humorist Don Marquis's "Hermione" (a fictional daffy society do-gooder) refused to refer to the Stinger as a cocktail, indicating its status in upper-class society. Over time, however, the Stinger came to be consumed like a cocktail.
     The Stinger was a popular drink during American Prohibition, for crème de menthe could mask the taste of the inferior-quality brandies then available. The Stinger began to lose favor with Americans in the late 1970s, and was not a well-known cocktail in the early 21st century.  (Wikipedia)

3 ounce Brandy

1/2 ounce white creme de menthe 

#141 Cocktail: Grasshopper

     Did you ever had a liquid mint chocolate? Well, this is it. This cocktail is freakin' brilliant!!
     The name of the drink derives from its green color, which comes from crème de menthe. The drink reputedly originated at Tujague's, a landmark bar in the French Quarter of New Orleans, Louisiana, and was invented by its owner, Philip Guichet. As the story goes, it was submitted as an entry to a New York cocktail contest which was held, amazingly enough, in 1928 just before Prohibition was repealed. It is reported to have won second place. (Source: Roy F. Guste, Jr. "The Restaurants of New Orleans") Some other sources refer to the contest happening in 1919 however, just prior to Prohibition. However since one of the reported judges was Walter Winchell, who's career didn't really start until 1920, it is more likely that the contest happened during Prohibition.

1 1/2 ounce creme de menthe

1 1/2 ounce white creme de cacao

1 ounce cream

     

#105, #106 & #107 Cocktail: Delmarva No.1, No.2 and No.3

   Today we will have three cocktails in one post. Why? You may ask. Because is basically 1 recipe with which, Gaz Reagan played by changing 1 component for each drink.
    The original recipe is, as you might figure, Delmarva No.1 or only Delmarva and it was created by Ted Haigh, Dr. Cocktail, in Los Angeles and it contained rye whiskey, dry vermouth, creme de menthe and fresh lemon juice. Gary Regan, found out that is the perfect recipe to play with and changed, twice, the flavor component, replacing creme de menthe with creme de cacao and amaretto. Both variations of the Delmarva cocktail are delicious

Delmarva

2 ounces rye whiskey

1/2 ounce dry vermouth

1/2 ounce creme de menthe

1/2 ounce fresh lemon juice

Delmarva No.2

2 ounces rye whiskey

1/2 ounce dry vermouth

1/2 ounce creme de cacao

1/2 ounce fresh lemon juice

Delmarva No.3

2 ounces rye whiskey

1/2 ounce dry vermouth

1/2 ounce amaretto

1/2 ounce fresh lemon juice

#95 Cocktail: Creme de Menthe Frappe

   The most simple cocktail (so they say) I ever made in my life. I put "so they say", because this drink contains only one ingredient......Creme de Menthe. I have no idea why is in this book or why is in the cocktail category, because, from my knowledge, a cocktail must contain at least 2 ingredients. This has only one.
     Nevertheless, the drink is freaking refreshing (of course, if it's made with menthe) and really tasty and is easy to make. You only need....you guessed....Creme de Menthe.
..........Oh, and crushed ice

2 1/2 ounce Creme de Menthe