The Stinger Heads to Times Square With Local Honey Cocktails

You know Chef Todd English as the guy behind many restaurants all around the country, his TV appearances and cookbook. But now, it’s time to check out his latest: The Stinger Cocktail Bar & Kitchen, English’s first ever cocktail focused concept, in collaboration with world-renowned mixologist, Francesco Lafranconi.

Opening on October 17th inside of the InterContinental Hotel in Times Square, The Stinger will feature a beverage program curated by Lafranconi to pair with English’s dishes and utilizing the honey produced from the hotel rooftop’s very own beehives. Talk about locally sourced.

Honey Cocktails at Stinger

The craft cocktails are available in three sizes: Beehave (2 oz.), Buzz (6 oz.), and Sting (12 oz.),a nd guests can choose from a variety of Lafranconi’s riff on classic drinks including The Stinger (details below) and the Jetsetter with Pavan French liqueur and Aperol, shaken with fresh lemon juice and served over passion fruit sorbet.

Punchbowl cocktails are also offered for parties of four to eight people – try the Honeyed Rum Punch, a blend of Bacardi 8-year rum, homemade black tea demarara syrup, fresh lime juice, Stinger honey and Peychaud’s bitters.

Hungry? English’s menu includes Avocado-Salmon Poke, Buffalo Chicken Lollipops and Truffle Mac ‘N’ Cheese. And of course, a New York State Cheese plate served with The Stinger honey.

The Stinger Cocktail

Ingredients: Grey Goose Le Citron Vodka shaken with Yellow Chartreuse Herbal Liqueur & fresh squeezed lemon, finished with light housemade demi-sec mead foam.

Stinger Details