When offering the original Stinger (as opposed to its many progeny, e.g., the Italian Stinger, the Bourbon Stinger, etc.,) and serving it as an after-dinner drink rather than a pre-dinner cocktail, you’ll find this easy dessert a chewy, tasty snack to serve alongside. Sweetened whipped cream flavored with brandy and steaming cups of freshly brewed coffee round out the party menu.
After-Dinner Drinks, Card 19
Two drinks and one desserts.
Dessert makes about 6 servings.
1977 by Random House, Inc. All rights reserved. Printed in the USA
1 jigger white creme de menthe
2 jiggers brandy
Shake well with ice and strain into cocktail glass. For variations on Stinger, see index.
1 jigger bourbon
1/2 jigger amaretto
1 teaspoon lime juice
1 teaspoon lemon juice
Shake well with ice and strain into cocktail glass. Garnish with lime slice and lemon slice.
- 1 1/2 cups brown sugar packed
- 2 cups warm water
- 1 tablespoon butter
- 1/2 cup brown sugar packed
- 1/2 cup milk
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 cup dates chopped
- 1/2 cup walnuts chopped
Preheat oven to 350.
Soften 1 1/2 cups brown sugar and warm water in saucepan. Bring to boil and pour into loaf pan, 8"x5"x4." Set aside.
With fork, blend together 1 tablespoon butter and 1/2 cup brown sugar; add milk, flour, baking powder; blend thoroughly; add chopped dates and walnuts. Mix to form soft, slightly sticky dough. Do not roll out dough. Do not stir once mixed. Remove from mixing bowl and drop into loaf pan atop brown-sugar syrup.
Bake 45 minutes in 350 oven. Serve warm, removing from loaf pan at table and spooning into dessert dishes. Top with whipped cream, if desired or serve with ice cream.