This take on a Stinger from barman Dustin Newsome of Bar Clacson in Los Angeles (one of our favorite new bars of 2017) swaps out the standard Cognac for an American-made single malt whiskey, which adds a malty-richness to the classic Prohibition-era drink. In another smart move, Newsome substitutes standard crème de menthe with Giffard’s Menthe-Pastille, giving the cocktail a sublime, minty freshness. Balanced and bracing, this is an everyday, all day kind of cocktail.
American Single Malt Whiskey
1.5 oz American Single Malt Whiskey (Newsome likes Westward American Single Malt)
0.75 oz Giffard Menthe-Pastille
Mint bushel, for garnish
Confectioners sugar, for garnish
- In a mixing glass, stir the Giffard Menthe-Pastille and whiskey with cubed ice.
- Fill a rocks glass with pebble ice or crushed ice.
- Using a julep strainer, strain the cocktail over into the glass. Add more crushed ice if needed to fill the glass.
- Garnish with a mint bushel and dust with confectioners sugar.