Uploaded June 2024 | Updated September 2026, 1 week ago
Make BETTER cocktails in less than 90 mins: bit.ly/cocktail-workshops
The Stone Fruit Sour originates from Pacific Standard in Portland Oregon. It's a subtle variation on a classic whiskey sour, calling for a higher proof bonded whiskey and a barspoon of apricot brandy which pairs perfectly with the bourbon. The texture is amped up with the addition of egg white and the use of rich syrup to ever so slightly reduce the dilution.
STONE FRUIT SOUR
Jeffrey Morgenthaler, Pacific Standard
- 1.5 oz (45 ml) bonded bourbon, preferably Evan Williams Bottled-in-Bond
- 0.75 oz (22.5 ml) lemon juice
- 0.75 oz (22.5 ml) rich syrup
- 1 barspoon apricot brandy
- 0.5 oz (15 ml) egg white
Make BETTER cocktails in less than 90 mins: bit.ly/cocktail-workshops
The Stone Fruit Sour originates from Pacific Standard in Portland Oregon. It's a subtle variation on a classic whiskey sour, calling for a higher proof bonded whiskey and a barspoon of apricot brandy which pairs perfectly with the bourbon. The texture is amped up with the addition of egg white and the use of rich syrup to ever so slightly reduce the dilution.
STONE FRUIT SOUR
Jeffrey Morgenthaler, Pacific Standard
- 1.5 oz (45 ml) bonded bourbon, preferably Evan Williams Bottled-in-Bond
- 0.75 oz (22.5 ml) lemon juice
- 0.75 oz (22.5 ml) rich syrup
- 1 barspoon apricot brandy
- 0.5 oz (15 ml) egg white
