The Stone Fence cocktail blends rugged history with simple charm. This drink dates all the way back to colonial America, where it warmed settlers through harsh New England winters and, according to legend, even fueled Ethan Allen and his Green Mountain Boys before capturing Fort Ticonderoga. Back then, it was usually made with rum instead of whiskey – rum was simply what they had on hand. I’ve always thought the name probably comes from those old stone walls scattered across New England.
Personally, I love how versatile the Stone Fence is. Some evenings, it’s the ultimate cozy comfort – especially when the weather turns chilly. Other times, I’ll load up the glass with ice and it becomes instantly refreshing. There’s something special about the mix of whiskey’s warming bite and crisp apple cider; it can shift to whatever mood or season you’re in.
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One of my favorite things about the Stone Fence is how it distills a bit of American history into an everyday drink. It’s among the oldest cocktails out there, wildly popular among Revolutionary War soldiers, but the recipe couldn’t be simpler – all stuff you’re likely to have at home.
Ingredients and Glass:
- 2 ounces whiskey
- 4 ounces apple cider
- Ice cubes
- Cinnamon stick (optional, for garnish)
I usually serve it in a highball glass because it shows off the aromas best, but if I’m in a rustic mood, I’ll just reach for a mason jar – no fuss.
How to Make a Stone Fence:
- Fill a glass with ice cubes.
- Pour in the whiskey.
- Add the apple cider.
- Stir gently.
- If you want a little extra flair, garnish with a cinnamon stick.
My kids and friends who don’t drink alcohol aren’t left out, either. I’ll make a version swapping in ginger ale for the whiskey. It’s not quite the same, but it still hits that spicy-apple note and feels festive.
Cider can be very sweet, so if you’re watching your sugar, there are ways around it. Sometimes I’ll mix in a splash of soda water to cut the sweetness, or keep an eye out for low-sugar or unsweetened ciders – they’re getting easier to find these days.
When it comes to food, the Stone Fence is surprisingly adaptable. I’ve served it with cheese boards packed with sharp cheddar and smoky gouda, and the pairing is always a hit. It’s also great with roasted pork – hard to go wrong with apple and pork – and it even works alongside apple desserts, echoing the drink’s flavors.
After making this drink more times than I can count, I’ve picked up a few tricks: don’t use bottom-shelf whiskey, because you really taste it. Try ciders with different levels of sweetness or tartness until you find your favorite. And if you remember, chill your glass before pouring everything in – it just tastes fresher.
And don’t be afraid to try different twists. Sometimes I use rum instead of whiskey for a nod to the original, or swap in pear cider for a change of pace. Adding a splash of ginger ale also gives it a fizzy lift, which is great on a hot day.
The beauty of the Stone Fence is that it doesn’t take itself too seriously. It’s not elaborate, and it doesn’t need to be. It’s a cocktail with real history that still feels totally down-to-earth: uncomplicated, approachable, and equally enjoyable whether you’re sipping it by a winter fire or out on the porch on a summer night.
