Stone Fruit Whiskey Sour cocktail recipe
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- Опубліковано 4 чер 2024
- Learn how to master the essential classic cocktails, faster and easier: bit.ly/classic-cocktail-workshop
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 - Навчання та стиль
Learn how to master the essential classic cocktails, faster and easier: bit.ly/classic-cocktail-workshop
Will be trying this weekend. Bet peach liqueur would work just as well since peach and bourbon are a great pairing. 😋
Yes agreed!👍
This is one of those subtle changes that's like the difference in seasoning used between a restaurant and a home cook. The apricot plays nicely with everything, and adds just a little something that's easy to miss but makes a difference even if you don't know it's there.
A 750ml bottle of Evan Williams Bonded, is only about $20-$25 USD here in Kentucky. It's one of my go to budget whiskeys. That and bullet rye.
Shhh, don't say it too loud. The price will go up! 😂
@@christophertitanium8424 you're not kidding! Henry McKenna bottled in bond was one of my favorites when i could pick it up for $35/bottle, now its around $70-$90.
Wild Turkey 101 is my go to for Whiskey Sour! The flavor profile matches so well with the cocktaul
Aw man i saw this and immediately made it with some mods to allow for what i had in hand. Ended up with a super nice may i call refined sour!
1.5 oz woodford reserve
1/2 tbspoon apricot liquor
3/4 oz simple syrup
3/4 lemon juice
1/2 oz Fee foam (egg alternative)
Thanks Steve for the inspiration!
Looks delicious. Thanks for sharing all those helpful tips. The only thing better than enjoying a delicious cocktail is enjoying a delicious cocktail with Steve and his patented STB smile - guaranteed to put a smile in one's heart. Cheers!
my favourite twist on a whiskey sour at the moment is with using a ginger syrup instead of simple syrup. Adds a lovely little bit of spice and flavour
A few drops of bitters makes and excellent garnish and accent to sours.
became big fan of 101 after watching your videos
LOVE the 101. Pound for pound the best value bourbon.
Will also need to try as I happen to have some apricot brandy from Austria!
Always love the smile, makes my day
Lovely job as always
I like the bar spoon of brandy
For those who don't care for (or can't use) egg white, aquafaba is a great substitute. Can't wait to try this cocktail! Cheers!
Hope you enjoy
I've never had the Evan Williams Bottled and Bond, but their normal stuff was the bottom shelf bourbon we drank in college. At the time it was probably $15 or less for a handle.
Cherrryy Cocktails pleeeeaasseeeee
Does anyone else get momentarily disappointed when it looks like steve isn't gonna smile during the shake? 😂 (cocktail looks brilliant btw)
100%. It’s the trademark
I will stick with my dad's recipe...frozen lemonade concentrate instead of lemon juice and simple syrup, in a blender 🙂
Nice drink.
Absolutely adore 🥰 this Whiskey stone fruit 🍑 drink 🥤 thank you. Thank you.
We can get evan williams bottled in bond but only online, found a couple store's interstate that stock it, over $100 a bottle though
It’s tough to say for sure what’s the most sold bourbon in the States, I think a lot of it depends on where you are. I believe the best known bourbon’s are Jim Beam, Buffalo Trace, and Four Roses. At the Liquor Store I worked at a good portion of those who came looking for Bourbon bought a bottle of Buffalo Trace. I feel like you’d need to send out a survey to get an accurate answer.
Buffalo Trace & Four Roses, for sure. To be fair, Basil Hayden is also popular.
@@joshuamiller8533 I think, at least where I live, Basil Hayden is more expensive then Buffalo Trace and some Four Roses whiskies
Steve, his bar is called Pacific Standard here in Portland. You did a mashup in your attribution. :)
Whoops! How did I miss that!?
@@StevetheBartender_ If you’re ever in Portland I’ll buy you a drink there. It’s a very cool spot.
Steve I adore Jeff Morgenthaler and I love his ideas for cocktails!! This is a terrific Bourbon although usually I prefer less corn in a mash bill. But for this cocktail I want to use the kind of mash bill that Jeff is recommending! This beauty sounds spectacular!! Fabulous video!! I hope u r doing well in heart recovery. I have to do a stint with a Holter monitor again. We aren’t sure what’s happening heart-wise. I’m a bit concerned. I already have angina from chemo in the past. It’s very cardio toxic. Cardiac issues aren’t fun. Cheers!!🥂
He makes great easy drinks! My style of cocktails :)
I hope all goes well with the tests.. 100% agree.. heart issues aren’t fun. Thinking of you!
@@StevetheBartender_ I am in hospital via ambulance. Killing time with social media. Hooked up to machines. Thanks Steve.
This looks great. I wonder what it would be like using an apricot jam instead of brandy (and potentially dropping the syrup down/out) and passing it through a fines strainer on the out?
Only one way to find out 😂
Absolutely! Great idea.. that would be awesome... as you said, just need to adjust the syrup. Let me know how it goes!
Such a simple twist to add that little something. This also has got the gears turning for me, doing something with Redbreast 12 and plum brandy, maybe not a sour but some sort of cocktail. Maybe an old fashioned that replaces some of the simple with the brandy
Love this idea! Is it a sweetened plum brandy ie a liqueur? Or is it higher proof and unsweetened?
@@StevetheBartender_ If I was going to replace the simple then a sweeter liqueur, on the other hand if I wanted to keep the simple then something higherproof I think. There is a distillery near me that makes some different bitters like a blueberry or current bitters that may I havent had a chance to try that I may have just found a use for
That sounds delish!
This sounds like a great basic recipe where I could change out the liqueur or brandy to any stone fruit flavor - peach with bourbon is probably lay my favorite but also nectarine, cherry, and the plum @onehopeofthedoomed mentioned above. My wheels are turning….
We don't have a large liquor store here and I'm going to see if they have apricot brandy, if not I'm hoping they can order it. As I am from The States, I can't order liquor online, wish we had the same lax law as New Zealand.
Hi Steve I like whiskey but I hate test any idea?can drink it without test I know it’s funny question👍
How does the apricot brandy liqueur compare to an apricot snapps in the cocktail?
Yes, 38th view. Haha. Good job Steve. Nice way to start the morning in Kansas. Look forward to your next workshop. Cheers.
Hi Steve, I am one of those people who cringe when any drink uses raw eggs… gross🤮. Hahaha. I wanted to take your class but I've missed it!
Greetings from Florida. Been drinking whiskey sours since the 1970's. May I offer a couple observations. 1) WT 101, in my opinion, a superior whiskey to the EW Bottled in Bond. Good choice! 2) A classic whiskey sour has no egg white. With the egg white it is a Boston Sour. So your title should have been "Is this the GREATEST riff on a Boston Sour?" Forgive my orneriness, just bothers me when the whiskey sour and the Boston sour get mixed up. Cheers. 🥃😎
I'm aware of the difference between a whiskey sour and a Boston sour.... adding apricot liqueur to a Boston sour makes the resulting drink a riff on a Boston sour... just as much as adding apricot liqueur and egg white to a whiskey sour makes the resulting drink a riff on a whiskey sour. It's exactly the same thing but it can be seen as a riff on either...
@@StevetheBartender_ Fair enough. Wasn't questioning your knowledge. I appreciate your point of view.
@@piperjon sorry, didn't mean to come across as abrupt.. but it could be seen as a riff on either 😀😀
@@StevetheBartender_ Absolutely!
“If egg whites gross you out, there is foaming agents that you can use” 😂 Yeah, that sure is so much better.
if it's just for texture, can we just leave the egg white out? I have made whisky sours without the egg white and they were great. raw egg anything just irks me out. totally gross.
Of course, you can leave it out.. but it makes such an improvement and only 1/2 an oz means it’s not noticeable.
@@StevetheBartender_ thanks Steve. BTW, you look great and hope you are feeling much better.
Oh just get over it. If you don’t like don’t use it. You’re likes and dislikes are of no interest to anyone, except your own narcissistic obsession.
If you're nervous about using an actual egg, you can buy the bottled egg white in the store that has been pasteurized.
@@andrewduncan4908 thank you for your unsolicited opinion!!