Stone Sour
Ingredients
- 1 1⁄2 oz Bulleit Bourbon
- 1⁄6 oz Luxardo Apricot Albicocca Liqueur
- 3⁄4 oz Lemon juice
- 3⁄4 oz Orange juice
- 1⁄2 oz Sugar syrup 'rich'
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glass:
Photographed in a Libbey Old Fashioned 11oz
Prepare:
- Select and pre-chill a SOUR OR MARTINI/COUPETTE GLASS.
- Prepare garnish of orange zest twist and skewered Luxardo Maraschino Cherry.
Method:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS orange zest twist over cocktail and discard.
- Garnish with skewered cherry.
Nutrition:
One serving of Stone Sour contains 193 calories
Allergens:
Recipe contains the following allergens:
History:
The first known recipe for a "Stone Sour" appears in Jacques Straub's 1914 book Drinks, but that first iteration is a gin-based Stone Sour without the orange juice that in later decades became part of this cocktail's DNA. Straub's Stone Sour is also differentiated from later renditions by its being frappé.
Review:
This Whisky Sour with a splash of orange juice is often also served over ice. It's uncommon to see stone fruit in a Stone Sour in the form of apricot liqueur, and regrettably, I didn't note where I discovered this version. However, its addition benefits this orange-influenced bourbon sour. This was my original recipe:
45ml (1½oz) Bourbon
15ml (½oz) Apricot brandy liqueur
22.5ml (¾oz) Lemon juice
15ml (½oz) Orange juice
10ml (⅓oz) Sugar syrup
3 drop Saline solution
