A winter time riff on the Stinger from Seattle’s Bateau that has intriguing notes of mint, green tea, and a hint of citrus 🍵 The green tea-infused cognac is imbued with a floral note that works nicely with the mint/sugar notes in the Creme de menthe (produces a flavor reminiscent of Moroccan mint tea) while the touch of orange adds a bright citrus accent. A delicious cocktail with a small, but flavorful set of ingredients! 1.75 oz Green Tea-Infused Cognac (steep pinch of loose leaves or one tea bag in Cognac for 30 minutes with occasional agitation before straining) .5 oz Creme de Menthe (Tempus Fugit or Giffard Menthe Pastille; try to avoid the artificial green colored options) 1 dash Orange Bitters (can also use orange flower water) Stir with ice and strain into a chilled double rocks glass with a large ice cube. Garnish with a sprig of fresh mint (if handy)