Welcome back to Booze On The Rocks, where we make cocktails for everyone.
My name is David Edwards, and it's great to have you here today.
We are going to make a Midnight Stinger.
Now this was created by Sam Ross, who is a co-owner of Attaboy and was a
former bartender at Milk and Honey, and has such great cocktail behind him,
such as the Paper Airplane, and the Penicillin, which is one of my favorites.
Having said that the original Stinger was created using Cognac and Creme de Menthe.
Now what Sam has done as he's actually taken bourbon and Fernet-Branca, and given
it a twist, kind of like a, a combination of that stinger and an old fashioned.
So let's see if it's any good.
Now this is a simple four ingredient cocktail that has shaken.
So grab your shaking glass and then what we're going to.
Is grab a lemon because what we're going to do is cut this in half and
then squeeze it three quarters of an ounce or 22 and a half milliliters.
Awesome.
So the next thing that we're going to use is a one-to-one simple syrup,
but we'll use this same amount, which is three quarters of an
ounce or 22 and a half milliliters.
Okay.
The third ingredient that we are going to use for today's cocktail is bourbon.
Now I'm using Four Roses Bourbon.
It is a 50% or a hundred proof bourbon use, whatever you
want, but you want something.
That's going to be able to work well with the Fernet.
And we're going to use a full one ounce or 30 milliliters.
The fourth ingredient that we're going to use today is our Fernet-Branca.
Now the Fernet Bronca itself, if you're unused to it or have never
tried it, it is very mentholy eucalyptus, like, and it's, uh, the
Italian aperitif, uh, And I haven't had a lot of things to use this with.
So this is a great way to test some things out, but we'll use the same
amount of one ounce or 30 milliliters.
Our next step in the process is we're going to shake this for a good.
10 to 15 seconds with some ice and you don't want to overstate this,
but you want to make sure that the glass is full of some mice.
And what you'll do is flip your lid on there and make sure it's on
tight and shake it with a smile.
Yeah.
Pop that off with the strength of a thousand lemons throws that off to this.
So, what we're going to do is we are going to serve this in a rocks glass,
and we're going to fill this up three quarters of the way with some crushed or
pebbled ice, whenever you happen to have worst case scenario, if you don't have
either, you know, a little bit of regular ice, we'll do, it's totally up to you.
So we'll just strain us using our Hawthorne strainer and like, so.
Oh, yeah.
Look at this.
Now what we are going to do is we are going to fill this up
with a little bit more fresh.
You don't have to overfill it, but put it in as much as you want.
Look at that looking really sharp.
I have, I have some issues.
I liked my crush dice.
Anyways, what we're going to do now is we're going to garnish
this with a little bit of mint.
We'll just slide this right back in here.
Like, so it's looking a little limp today, but absolutely fantastic.
Look at this.
Let's just give it a.
So immediately we have a little bit of that mint that goes along with a mentee,
um, mass mental illness of the, uh,
Okay, that's good.
It's better than I thought it would be.
The bourbon, the lemon and the simple syrup worked really, really well with the
Fernet actually much better than I thought it would if you don't like for net, bruh.
Cause this may not be for you, but I do actually enjoy the flavors
and the way that works out.
Oh yeah.
Hmm.
What I'll do is I'll put.
And a method of how to make this doubt in the description down below for you.
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