I remember the first time I tried a Stone Sour at a friend’s backyard barbecue. The sun was starting to set, everything had that golden summer glow, and someone handed me a glass that looked almost too pretty to drink. My first sip was a perfect balance – tangy, just sweet enough, and with a gentle warmth from the whiskey. It didn’t overpower the moment or the food, just made everything feel a little more celebratory.
Stone Sours are sort of the rebellious cousin of the classic whiskey sour. They get a boost from fresh orange juice and a splash of apricot brandy, which gives them more personality and a deeper flavor. I learned they grew popular during Prohibition, when bartenders needed clever ways to hide the rough edges of bootleg liquor. Even today, that ingenuity carries through – this isn’t a drink that takes itself too seriously, but it definitely delivers.
Strength & Profile
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What I love is how the stone fruit flavors and bright citrus cut through the whiskey’s richness. An actual Stone Sour tastes refreshing and vibrant – not cloying or heavy. That means even people who “don’t like whiskey” usually change their minds after a sip. And honestly, who can resist that amber-orange color? It photographs almost as well as it tastes.
Ingredients
For one Stone Sour:
- 2 oz bourbon or rye whiskey
- 1 oz apricot brandy
- 1 oz fresh lemon juice
- 1 oz fresh orange juice
- 1/2 oz simple syrup
- Ice
- Orange slice and maraschino cherry for garnish
Directions
- Fill a shaker with ice – more ice means better chilling and dilution.
- Add the whiskey, apricot brandy, lemon juice, orange juice, and simple syrup.
- Shake hard for about 15 seconds. The goal is to get it really cold and a little frothy.
- Strain into a rocks glass filled with ice.
- Garnish with an orange slice and cherry.
Seriously, don’t skimp on the fresh citrus. I used bottled juice once and regretted it – the zing just isn’t there. Those fresh-squeezed flavors are what make the drink pop.
If you’re having people over, you can mix a big batch (everything but the ice) a few hours ahead and keep it in the fridge. Then just shake individual servings with ice – makes you look like a pro bartender without any stress.
For anyone skipping alcohol, I’ve swapped the whiskey for strong, cooled black tea and the apricot brandy for peach nectar. It’s not exactly the same, but especially with the citrus, it’s still bright and flavorful.
I’ve also noticed just how great these pair with food. Grilled chicken, pork, something a little spicy – they all play well with the drink’s sweetness. At brunch, they’re a fun alternative to mimosas.
If you want to experiment: try peach schnapps instead of apricot brandy, or add a tiny splash of ginger liqueur for a bit of a kick. Using honey instead of simple syrup changes things up too – if you have an interesting honey, it adds a nice layer of flavor.
I think what makes Stone Sours a favorite for me is their flexibility. They feel polished if you want to impress someone, but never stuffy or complicated. Even friends who usually just drink beer have told me, “Wait, make me another one of those.” Give the Stone Sour a shot next time you want to shake up your routine – it might surprise you.
