Stinger

The Ideal Bartender by Tom Bullock (1917, p.53) — Country Club Style

1. Use a large mixing glass filled with lump ice.
2. Shake well, strain into a cocktail glass, and serve.

Ice: Lump ice

This matters because Bullock gives us an early clean checkpoint for the now-canonical Stinger line.

The simplicity is the point; preserving the exact two-part structure matters here.

Harry of Ciro's ABC of Mixing Cocktails by Harry of Ciro's (1923, p.79) — Harry of Ciro's 1923

1. Shake well and strain into cocktail glass.

This matters because it captures the fully stabilized Stinger formula in a 1923 London hotel-bar source.

Barflies and Cocktails by Harry McElhone and Wynn (1927, p.76) — Barflies 1927

1. Mix and serve in a cocktail glass.

This matters because it preserves a compact late after-dinner branch that becomes highly durable later on.

Cheerio! A Book of Punches and Cocktails by Charles (1928, p.14)

1. Add the brandy and white creme de menthe to ice.
2. Shake well and serve in a cocktail glass.

Ice: Ice

Cocktails Bar La Florida by Constante Ribalaigua Vert (1934, p.173)

1. Shake well and strain.

Ice: Cracked ice

The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.121)

1. Shake, frappé, and serve in a cocktail glass.

The Artistry of Mixing Drinks by Frank Meier (1936, p.40)

1. Shake well and serve.

Café Royal Cocktail Book by W. J. Tarling (1937, p.200)

1. Shake.