Maybe Another Vodka Stinger after All

The recipes in my calendar haven't been exciting the last few days, so I continued my exploration of the wonderful world of stingers. Bumble bees, hornets, yellow jackets, carpenter bees ...

The next one that I made after my last batch was a rum stinger. I used Tommy Bahama white rum. The drink was OK, nothing special - it tastes like fortified creme de menthe. You don't get much from the rum except the added kick. Not that there's anything wrong with that.

Next one was a brandy stinger, which I made with Korbel. This was the best of the bunch. I didn't have much hope after my disappointment with the Courvoisier, but this cocktail tastes really smooth. The brandy and the creme de menthe blend perfectly. I'd make this one again - and how often do I say that?

Last, the ubiquitous vodka stinger. But which one to use? I figured Absolut Raspberry probably wouldn't be too great. I haven't done much with my bottle of Absolut Vanilla since I bought it a few months ago, so I pulled it out of the back of the freezer.

This one is surprisingly good: it tastes like a spiked mint milkshake. If this tastes like licking the center of a mint Oreo, I wondered how it'd be with chocolate.

I pulled out my Godiva, and shook up half ounce of it and creme de menthe and an ounce and a half of Absolut Vanilla. Good, but maybe not as good as I'd hoped. Upping the Godiva to 3/4 ounce or even an ounce (maybe the Absolut up a little smidge too) would make it a more chocolately cocktail. A nice drink after dinner.

And now I'm all stingered out.