What spirit is added to white creme de menthe to make a stinger cocktail?
"alcohol. In January 2012, the company announced plans to be available at pools in Las Vegas by the summer. SnöBar has three types of ice-pops, Margarita, Cosmopolitan, and Mojito. Each replicate the flavor of the traditional cocktails of the same name. The Margarita ice-pop is made with tequila, lime and triple sec and the Cosmopolitan ice-pop is made with vodka, triple sec and cranberry. The ice cream is available in the following flavors: Grasshopper, Pink Squirrel, Brandy Alexander and Brandy Alexander with Chocolate Chips. The Grasshopper includes all of the traditional ingredients of brandy, creme de menthe and creme de"
"Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint leaves, or by added coloring if made from extract instead of leaves). Both varieties have similar flavor and are interchangeable in recipes, except where color is important. It has 25% alcohol by volume. Crème de menthe is an ingredient in several cocktails, such as the Grasshopper and the Stinger. It is also served as a"
"digestif and used in cooking as a flavoring (see Mint chocolate). It is also a primary component of the popular South African shooter known as the Springbokkie. The traditional formula steeps dried peppermint or Corsican mint leaves in grain alcohol for several weeks (creating a naturally green color), followed by filtration and addition of sugar. Crème de menthe Crème de menthe (, French for ""mint cream"") is a sweet, mint-flavored alcoholic beverage. Its flavor primarily derives from Corsican mint or dried peppermint. It is available commercially in a colorless version (called ""white"") and a green version (colored by the mint"
"cinnamon, toasted coffee beans, saffron, mint, lemon leaves, mandarin leaves, thyme blossoms, and marjoram in a bottle. 'White Unsweetened Centerbe' is an ingredient in the forgotten (presumably French) Coup de Foudre ['Love Struck'] cocktail, included in the United Kingdom Bartenders Guild's '1700 Cocktails' (1934). Verbatim, the recipe is: 1/3 White Unsweetened Centerbe', 1/3 Red Curaçao, 1/3 Coates Plymouth Gin. Serve with a small piece of candied orange peel. 'Unsweetened' suggests that, at that time, a strictly medicinal version of Centerbe was available, perhaps similar to the homemade recipe above without the sugar syrup. Alternatively, many of the 18th century sweet"
"also includes additional ingredients, for example egg white, sugar, or cream. The classic concoction is most commonly served in a Martini cocktail glass. When an egg white is added a champagne coupe is preferable; the silky foam clings more pleasingly to the curved glass. It is disputed who originally invented the drink. There are at least two different opinions: first that it was devised by Harry MacElhone in 1919 at Ciro's Club in London. He originally used crème de menthe, but replaced it with gin at Harry's New York Bar in Paris in 1929. But The Savoy's Harry Craddock also"
"crème de menthe. Grasshopper (cocktail) A Grasshopper is a sweet, mint-flavored, after-dinner drink. The name of the drink derives from its green color, which comes from crème de menthe. The drink reputedly originated at Tujague's, a bar in the French Quarter of New Orleans, Louisiana in 1918, and was invented by its owner, Philip Guichet. The drink gained popularity during the 1950s and 1960s throughout the American South. A typical Grasshopper cocktail consists of equal parts green crème de menthe, white crème de cacao, and cream shaken with ice and strained into a chilled cocktail glass. A ""Vodka"" or ""Flying"""
"julep and the mojito. ""Crème de menthe"" is a mint-flavored liqueur used in drinks such as the grasshopper. Mint essential oil and menthol are extensively used as flavorings in breath fresheners, drinks, antiseptic mouth rinses, toothpaste, chewing gum, desserts, and candies, such as mint (candy) and mint chocolate. The substances that give the mints their characteristic aromas and flavors are menthol (the main aroma of peppermint and Japanese peppermint) and pulegone (in pennyroyal and Corsican mint). The compound primarily responsible for the aroma and flavor of spearmint is ""L""-carvone. Mints are used as food plants by the larvae of some"
"Metaxa Metaxa () is a Greek spirit invented by Spyros Metaxas in 1888. It is exported to over 65 countries and it is among the 100 strongest spirit brands worldwide. It is a blend of brandy and wine made from sun-dried Savatiano, Sultana and Black Corinth grape varieties. It is then blended with an aged Muscat wine from the Aegean islands of Samos and Lemnos. Metaxa is traditionally served neat, on the rocks, with tonic or mixed (usually with sours) and it is used as a basic ingredient in several cocktails such as Alexander or the ""Greek Mojito"". The House"
"the 2015 Tales of the Cocktail Spirited Awards. Rieger’s Midwestern Dry Gin is a London Dry style gin made from a wheat spirit base and incorporates five botanicals: Juniper, Licorice root, Cardamom, Coriander, and Orange Peel. The recipe for Midwestern Dry Gin was developed by Tom Nichol, former Master Distiller of Tanqueray. Caffè Amaro is blend of a traditional Amaro with cold brew coffee. , Caffè Amaro is characterized by its bitter, slightly sweet flavor which stems from the use of botanicals, herbs, and cane syrup. Caffè Amaro is a collaborative spirit with Kansas City-based coffee roasters, Thou Mayest, who"
"Sour. It is made with a 3-to-1-to-1 ratio of bourbon, peppermint schnapps, and lemon juice. This cocktail is not technically a Stinger, since it omits the crème de menthe. The Stinger's popularity in New York City was so great that urban legends attributed the cocktail's genesis to famous millionaire Reginald Vanderbilt. It was further claimed that the Stinger was Vanderbilt's favorite cocktail, and he spent hours making them for his guests. The Stinger's reputation as a high-society drink led to its appearance in several famous novels. James Bond and Tiffany Case each have a Stinger in the 1956 Ian Fleming"
"Sortilège Cream. As with all alcoholic beverages, maple liqueur can often be mixed with other beverages for cocktails, and also goes well in coffee. This shooter consists of equal portions of Kahlúa, butterscotch liqueur, and maple liqueur. Usually, these ingredients are mixed in a large shooter glass, and then chased with warm maple syrup. This cocktail was made famous by the Sortilège brand of maple liqueurs and is often called a Sortilège mojito, although other brands of maple whiskey can be used. The cocktail combines club soda, mint leaves, lime, brown sugar and ice with maple whiskey to give a"
"the first distilled spirit made in the new world. As there were no glass bottles in the 16th century, the brandy was shipped in ceramic (clay) containers sealed with beeswax. The drink originated in Lima, Perú in 2008; the cocktail gained popularity by the end of 2012, and is now enjoyed in most countries Peruvian pisco and elderflower liquor are available. In a cocktail glass filled with ice, pour in 45ml Pisco, 30ml elderflower liqueur (such as St Germain) and 20ml lime juice. The cocktail should not be confused with the brand of pisco. Although it can be made with"
"of south-east France and contains 11 different herbs and spices, including ""Artemisia absinthium"" (Grande Wormwood) and ""Artemisia pontica"" (Petite Wormwood). It is bottled at 53% ABV: The traditional strength for Blanche absinthe was 53% ABV - 55% ABV. La Fée Absinthe Blanche can be drunk in the traditional manner of adding 2-4 parts iced water, to one part absinthe (less dilution is required due to the lower alcoholic strength, and sugar is not usually required for Blanche Absinthe, but some prefer it with). It is also an ingredient in various classic and modern cocktails. La Fée X•S Suisse, officially released"
"followed by a ginger ale chaser. Fernet can be mixed into cocktails, though the strong taste can overwhelm other ingredients. It can replace bitters in recipes; for instance, the Fanciulli cocktail is a Manhattan with fernet instead of Angostura bitters. The chef Fergus Henderson offers a recipe, entitled both ""A Miracle"" and ""Dr. Henderson"" that approximates Branca Menta by combining two parts fernet with one part crème de menthe over ice. The recipe describes this cocktail as a cure for overindulgence. Fernet receives a mention in the novel ""Tender Is the Night"" by F. Scott Fitzgerald. ""Two Fernet please""—a drink"
"to soften the raw alcohol taste of the base while enhancing its natural flavor. Typical modifying agents are aromatic wines (such as vermouth) and spirits (such as Fernet Branca or Amer Picon), bitters, fruit juices and ""smoothing agents"" such as sugar, eggs, and cream. Special flavoring and coloring agents include liqueurs (such as Grand Marnier or Chartreuse), Cordials, Bitters like Angostura Bitters, etc. and non-alcoholic flavored syrups (such as Grenadine or Orgeat syrup). These are typically used in place of simple syrup, and are to be used sparingly. Embury breaks all cocktails down into two categories: Cocktails of the Aromatic"
"little champagne, and powdered sugar to taste."" Sam Meyer of Cocktailians.com puts the quantities at The drink is prepared by stirring sugar and bitters, adding whiskey and liqueur, then pineapple. These are shaken with crushed ice, the mix is strained into a cocktail glass, and then one adds the champagne. Some recipes use cognac or brandy instead of rye whiskey, Bénédictine or other liqueur in lieu of Maraschino, and orange in the place of pineapple. The methods of preparation also vary. Sam Meyer praises the cocktail saying that it's ""a marvelous drink with the spicy rye ... and the sweet"
"Absinthe Absinthe (; ) is historically described as a distilled, highly alcoholic beverage (45–74% ABV / 90–148 U.S. proof). It is an anise-flavoured spirit derived from botanicals, including the flowers and leaves of ""Artemisia absinthium"" (""grand wormwood""), together with green anise, sweet fennel, and other medicinal and culinary herbs. Absinthe traditionally has a natural green colour, but may also be colourless. It is commonly referred to in historical literature as """""""" (the green fairy). It is sometimes mistakenly referred to as a liqueur, but it is not traditionally bottled with added sugar and is, therefore, classified as a spirit. Absinthe"
"Le Tourment Vert Le Tourment Vert (translated as ""The Green Torment"") was an absinthe-like liqueur imported from the French Distillerie Vinet EGE, near the French ""commune"" of Cognac. The spirit was created in 2007. Le Tourment Vert was a mixed and macerated spirit containing the basic ingredients common to true absinthes - anise, fennel and grand wormwood (""Artemisia absinthium"") - and also contained a combination of herbs, including sage, rosemary, coriander, and eucalyptus and fitted within guidelines for thujone (10ppm) as specified by the U.S. Alcohol and Tobacco Tax and Trade Bureau. Le Tourment Vert provoked criticism among absinthe connoisseurs"
"pêche (peach), or framboise (raspberry). The International Bartenders Association gives a recipe using 1/10 crème de cassis, but French sources typically specify more; 19th-century recipes for blanc-cassis recommended 1/3 crème de cassis, which modern tastes find cloyingly sweet, and modern sources typically about 1/5. Replacing the crème de cassis with blackcurrant syrup is discouraged. Besides the basic Kir, a number of variations exist: Kir (cocktail) Kir is a popular French cocktail made with a measure of crème de cassis (blackcurrant liqueur) topped up with white wine. In France it is usually drunk as an apéritif before a meal or snack."
"grenadine or red currant syrup. Vocaloid Hatsune Miku has a song named after this cocktail, ""Clover Club"", in which she describes the recipe. Clover Club Cocktail The Clover Club Cocktail is a cocktail consisting of gin, lemon juice, raspberry syrup, and an egg white. The egg white is not added for the purpose of giving the drink flavor, but rather acts as an emulsifier. Thus when the drink is shaken a characteristic foamy head is formed. It was first made by Zlatko Roskos a Slovakian bartender in 1997 in Bratislava. The Clover Club Cocktail is a drink that pre-dates Prohibition"
"maceration. Crème de banane Crème de banane () is a sweet, banana-flavored liqueur, usually bottled at 17–25% ABV. It is mostly used in alcoholic drinks but also in cooking; it is an ingredient of various cocktails and desserts. Crème de banane can be used as a syrup on frozen desserts. In some baked dishes, it may be added to obtain a strong banana flavor. The Yellow Bird (cocktail) can be made with crème de banane. Companies such as Marie Brizard, Lucas Bols, and DeKuyper make this liqueur. It is based on neutral-tasting, unaged grape brandy flavored by means of infusion"
"cocktail, with two parts cognac, one part Calvados or equivalent apple brandy, and one part sweet vermouth. The Corpse Reviver #2 is the more popular of the corpse revivers, and consists of equal parts gin, lemon juice, curaçao (commonly Cointreau), Kina Lillet (now usually replaced with Cocchi Americano, as a closer match to Kina Lillet than modern Lillet Blanc), and a dash of absinthe. The dash of absinthe can either be added to the mix before shaking, or added to the cocktail glass and moved around until the glass has been coated with a layer of absinthe to give a"
"Lanique Lanique is a strong 39% spirit liqueur made with Attar of Rose that is created by steam distilling thousands of rose petals. Lanique is often used in classic cocktails to add a unique rose twist to them or due to its high alcohol strength as a drink in its own right with tonic or lemonade. It is now produced in the UK and owned by a Jersey based company. Lanique traces its roots back to the late 1700s in the Kingdom of Prussia and variations where drunk across parts of Europe including in The Kingdom of the Two Sicilies"
"drinks. It is an ingredient in a popular 19th century mixed drink called Gin Punch. Syrup of Maidenhair Syrup of Maidenhair, or Capillaire, is a beverage. It is a syrup made from ""adiantum"" (maidenhair fern) leaves. The concentrate is sweetened with sugar or honey and is mixed with a liquid, most commonly water or milk, before drinking. In Portugal a drink called Capilè is made of syrup of maidenhair with grated lemon zest and cold water. More modern versions uses orange flower water, water and sugar. In 17th century Bavaria, it was added to a hot drink made from eggs,"
"French 75 (cocktail) French 75 is a cocktail made from gin, Champagne, lemon juice, and sugar. It is also called a 75 Cocktail, or in French simply a ""Soixante Quinze"" (Seventy Five). The drink dates to World War I, and an early form was created in 1915 at the New York Bar in Paris—later Harry's New York Bar—by barman Harry MacElhone. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. The drink with its current name and recipe developed over the 1920s, though similar drinks date to"
"Crème de banane Crème de banane () is a sweet, banana-flavored liqueur, usually bottled at 17–25% ABV. It is mostly used in alcoholic drinks but also in cooking; it is an ingredient of various cocktails and desserts. Crème de banane can be used as a syrup on frozen desserts. In some baked dishes, it may be added to obtain a strong banana flavor. The Yellow Bird (cocktail) can be made with crème de banane. Companies such as Marie Brizard, Lucas Bols, and DeKuyper make this liqueur. It is based on neutral-tasting, unaged grape brandy flavored by means of infusion or"
"Alchermes Alchermes (from the Arabic ""al-qirmiz"", meaning cochineal, from Persian ""kirmist"": bloody, red, cochineal, carmine) is a type of Italian liqueur (especially in Tuscany, Emilia-Romagna and Sicily) prepared by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg and vanilla, and other herbs and flavoring agents. Its most striking characteristic is its scarlet color, obtained by the addition of Kermes, a small parasitic insect from which the drink derives its name. The drink fell out of favor around the turn of the 20th century because people discovered that its colour came from insects. Several proprietary variants are commercially available, where the"
"Crème de cassis Crème de cassis () (also known as Cassis liqueur) is a sweet, dark red liqueur made from blackcurrants. Several cocktails are made with crème de cassis, including the very popular wine cocktail, kir. It may also be served as an after-dinner liqueur or as a frappé. It is made from blackcurrants that are crushed and soaked in alcohol, with sugar subsequently added. The modern version of the beverage first appeared in 1841, when it displaced ""ratafia de cassis"", which had been produced in prior centuries. While crème de cassis is a specialty of Burgundy, it is also"
"Grasshopper (cocktail) A Grasshopper is a sweet, mint-flavored, after-dinner drink. The name of the drink derives from its green color, which comes from crème de menthe. The drink reputedly originated at Tujague's, a bar in the French Quarter of New Orleans, Louisiana in 1918, and was invented by its owner, Philip Guichet. The drink gained popularity during the 1950s and 1960s throughout the American South. A typical Grasshopper cocktail consists of equal parts green crème de menthe, white crème de cacao, and cream shaken with ice and strained into a chilled cocktail glass. A ""Vodka"" or ""Flying"" Grasshopper replaces the"
"of the Coca-Cola company. It is green in color. In South Africa, cream soda is often referred to as the ""green ambulance"" or ""creme sober"" (predominantly by students), as it is believed to alleviate the effects of hangovers. Cream soda is also used as a mixer with cane spirit (an inexpensive alcoholic beverage distilled from fermented sugarcane). This is commonly known as a ""John Deer"" (cf. John Deere and its green logo), ""the cane train"", ""scream soda"" or ""green mamba"". Cane spirit is chosen due its ability to go relatively unnoticed. Cream soda Cream soda (also known as creme soda)"
"Crème de Noyaux Creme de Noyaux () is an almond-flavored crème liqueur, although it is actually made from apricot kernels or the kernels of peach or cherry pits, which provide an almond-like flavor. Both Bols and Hiram Walker produce artificially colored red versions of the liqueur (either of which contribute the pink hue to Pink Squirrel cocktails) while Noyau de Poissy from France is available in both clear (""blanc"") and barrel-aged amber (""ambre"") versions. Through meticulous research over a period of several years, Tempus Fugit Spirits recreated in 2013 a 19th-century-style Crème de Noyaux, distilling both apricot and cherry pit"
"novel ""Diamonds are Forever"". The spy Alec Leamas drinks Stingers in John le Carré's 1963 novel ""The Spy Who Came in from the Cold"". The Vodka Stinger was the drink of choice for Joanne in the play ""Company"" by Stephen Sondheim, with her calling for one in the song ""The Ladies Who Lunch"". The drink is also featured in the 2007 ""Mad Men"" season one episode ""Nixon v. Kennedy"", set in 1960. The episode features Stingers made with Bacardi rum, as Bacardi was a series sponsor. The Stinger was widely mentioned in American motion pictures. Dudley the angel orders a"
"Domaine de Canton (liqueur) Domaine de Canton is a ginger-flavored liqueur made in France since 2007. Its earlier formulation (called Canton) was made in China from 1992-1997. Under the name The Original Canton Delicate Ginger Liqueur the liqueur was produced until 1997 in Doumen, a district of the city of Zhuhai in the Pearl River Delta of China's southern Guangdong province, near Macau. It was sold in limited quantity in the United States before high-end Asian fusion cuisine became popular. In its original formulation, the liqueur's ingredients were advertised to include six varieties of ginger, ginseng, ""gentle herbs,"" ""finest spirits,"""