Double Deuce Lounge gives the Stinger an upgrade

Sydney cocktail bar, Double Deuce Lounge, is known for its somewhat 70s-inspired aesthetic. But beneath the laidback and convivial service, there’s some serious bartending chops here.

And they’ve applied their skills to this here recipe for a Stinger.

What’s a Stinger you ask? A drink that dates back to before the 1920s, the Stinger is equal parts brandy and creme de menthe. Made well, using top quality ingredients — no bottom shelf brandy here, please — it’s an enjoyable after dinner drink. You’ll want a real creme de menthe — something like the Tempus Fugit Creme de Menthe — to see this drink sing.

Oliver Churcher at Double Deuce Lounge has taken things a few steps further with his take on the Stinger. He uses quality ingredients, yes — Martell VS Cognac for the brandy, and the aforementioned Tempus Fugit Creme de Menthe — but makes a few crucial tweaks of his own: 5ml each of Fernet Branca and Branca Menta give the palate a little structure, and a dash of absinthe a little extra character. A drop of peppermint and avocado oil on top for aromatics rounds it all off.

(Churcher makes the oil for the drink using 35 parts of avocado oil, to 1 part of peppermint essential oil).

It all makes for a more nuanced, less cloyingly sweet take on a classic after dinner drink.

Double Deuce Lounge’s Stinger

Double Deuce Lounge’s Stinger

Get the recipe for the reworked Stinger from Sydney bar, Double Deuce Lounge.


  • 50ml Martell VS cognac
  • 10ml Tempus Fugit creme de menthe
  • 5ml Fernet Branca
  • 5ml Branca Menta
  • Dash of absinthe
  • Lemon zest
  • Peppermint & Avocado Oil


  1. Stir down all ingredients with ice, including the lemon zest (but not the oil for garnish).
  2. Strain into a chilled cocktail glass. Garnish with a drop of peppermint and avocado oil.