Amaretto Stinger

Pro tips

• Chill your glass with ice water or in the freezer 5 minutes before serving; the cold glass keeps the drink smooth longer.
• Measure precisely with a jigger—the 2:1 amaretto-to-crème de menthe ratio is key to balance; freelouring makes it too sweet or too minty.
• Stir, don't shake, to preserve the silky mouthfeel; vigorous shaking introduces unwanted air bubbles.
• Use fresh ice each time you stir; old or cloudy ice will melt faster and dilute the drink unevenly.

Substitutions

• Amaretto → Frangelico or hazelnut liqueur (nutty depth shift)
• White crème de menthe → peppermint schnapps (drier, less sweet)
• White crème de menthe → fresh mint simple syrup (herbal, less cloying)

Storage & make-ahead

This cocktail is best served immediately after stirring. If batch-mixing ahead, store in a sealed bottle in the refrigerator for up to 2 days and re-stir with fresh ice before serving.

Equipment

bar jigger · mixing glass or cocktail pitcher · bar spoon · strainer (Hawthorne or julep) · coupe or cocktail glass

What's the difference between a Stinger and an Amaretto Stinger?

A classic Stinger uses brandy and white crème de menthe; the Amaretto Stinger substitutes amaretto for a sweeter, nuttier profile instead of brandy's warmth.

Should I serve it shaken or stirred?

Stir gently with ice for 15–20 seconds to chill and dilute slightly, then strain into a coupe or cocktail glass. Shaking works but can over-aerate the drink.

Can I make this ahead?

Mix and chill in a bottle in the refrigerator for up to 2 days, but stir with fresh ice and strain just before serving for best flavor and texture.

What if I don't have white crème de menthe?

Green crème de menthe works but will deepen the color and mint flavor; peppermint schnapps is a drier alternative that shifts the sweetness balance.

What glassware should I use?

A coupe glass or small cocktail glass (4–5 oz) is traditional; a rocks glass with one large ice cube is also acceptable for a longer serve.