Updated on: 6/3/2025
Midnight Stinger Cocktail: History, Recipe & Serving Guide
The Midnight Stinger is a bold, modern whiskey cocktail that bridges the gap between a classic sour and a minty refreshment. Developed by Sam Ross at New York’s Milk & Honey bar in the late 2000s, this drink quickly became an underground favorite for its bracing balance of bourbon, bitter liqueur, and fresh mint. Its distinctive dark-and-cool profile makes it an excellent alternative for whiskey lovers hunting for something crisp, refreshing, and just slightly mysterious.
Midnight Stinger: The Origin of a Modern Classic
Conceived by bartender Sam Ross—also responsible for the Paper Plane and Penicillin—the Midnight Stinger reflects contemporary cocktail thinking: simple builds, intense flavors, and perfect balance. The recipe leverages bourbon’s richness, Fernet-Branca’s herbal bitterness, citrus brightness, and gentle mint.
Although not found commonly on mainstream bar menus, the cocktail's reputation has spread among spirits enthusiasts who crave complexity without heavy sweetness. Its striking flavor delivers both depth and refreshment—often compared to a whiskey-based riff on a mint julep or a sour with a spiky herbal twist.
Midnight Stinger Cocktail Recipe
Balanced between boozy and refreshing, the Midnight Stinger uses only four main ingredients. Fernet-Branca, an intensely bitter Italian amaro, joins bourbon for a daring flavor profile, while fresh lemon juice and simple syrup round out the edges.
- 60 ml bourbon
- 22.5 ml Fernet-Branca
- 22.5 ml fresh lemon juice
- 15 ml simple syrup
- Fresh mint sprig, for garnish
- Fill a shaker with plenty of ice.
- Add 60 ml bourbon, 22.5 ml Fernet-Branca, 22.5 ml lemon juice, and 15 ml simple syrup.
- Shake hard for about 10 seconds.
- Strain into a rocks glass filled with cracked or cubed ice.
- Garnish with a fresh mint sprig, gently slapped to release aroma.
Serving Tips and Food Pairings
A Midnight Stinger works best when served crisp and ice-cold, always over fresh ice. Its herbal-mint backbone and prominent citrus make it flexible for year-round sipping—reviving on a hot night, but also excellent with rich winter snacks.
- Chill your glass before serving for extra refreshment.
- Use cracked or pebble ice for maximum chill and dilution.
- Smack the mint sprig gently before garnishing to release aromatic oils without bruising it.
- Serve immediately after mixing; this cocktail's brightness fades if it sits too long.
The Midnight Stinger's boldness makes it a standout aperitif but also a surprisingly versatile partner for snacks. The bitterness of Fernet and the whiskey’s caramel notes pair beautifully with savory, salty, or even slightly spicy foods. Here are a few suggestions:
- Sharp aged cheeses—like Pecorino, Gruyère, or mature Cheddar
- Charcuterie—salami, prosciutto, peppered sausages
- Salted almonds, spiced pecans, or crispy fried chickpeas
- Dark chocolate squares (especially with a touch of sea salt)
Why the Midnight Stinger Stands Out
Unlike most whiskey cocktails, the Midnight Stinger tucks bitter Fernet-Branca into a drink that remains approachable and incredibly refreshing. Its flavor unfolds in waves—caramel and vanilla from bourbon, an immediate zip of mint and herbs, rounded out by fresh lemon. For anyone eager to push beyond the typical Old Fashioned or Whiskey Sour, this recipe delivers a bracing, modern twist that’s sure to make a lasting impression.