Mixology: Stinger

Friday, February 8, 2008

By Samuel D. Peck and Michael R. DiBenedetto

2 jiggers brandy
1 jigger white crème de menthe
1 cup crushed ice or 4 whole ice cubes

Put all ingredients into a blender container. Cover and process on high for a few seconds. Strain into cocktail glasses.

As I trudged through the barren tundra with my Inuit guide, we came across a raucous group of vivacious natives. The chief welcomed us with open arms and we had a ceremonial feast. It was then that I was entranced by the pulchritude of this most majestic beverage. Upon imbibing said beverage, I could feel the spirits diffusing through my veins like the initial frost of winter. It was not long before I felt myself to be shrouded in a blanket of the sublime permafrost of this enigmatic beverage. Unfortunately, as I regained consciousness, the numbing sting of the snow bank upon which I had slept hurt almost as much as the fact that I was now forsaken by my loyal guide.

Mixology: Stinger

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