Apricot Brandy Stone Sour - Bourbon, Apricot & Citrus

The Apricot Brandy Stone Sour is a bourbon sour variation with Apricot Brandy, Orange Juice, Lemon Juice, and Simple Syrup. The reduced syrup lets the stone fruit and citrus do more of the balancing.

Background

Stone Sours are Whiskey Sour relatives that add orange juice. This apricot variation is best treated as a modern fruit-forward extension of that family rather than a single canonical historic formula.

What You'll Need

Ingredients

• Bourbon - warm whiskey backbone.
• Apricot Brandy - stone-fruit sweetness.
• Orange Juice - soft citrus fruit.
• Lemon Juice - sharper acidity.
• Simple Syrup - restrained sweetness.

Equipment

• Shaker
• Jigger
• Whiskey Sour Glass

Less Syrup, Clearer Fruit

A quarter-ounce of syrup is enough because apricot brandy and orange juice already bring sweetness. Lemon keeps the finish crisp.

Substitutions & Variations

• Use rye for more spice.
• Replace Apricot Brandy with peach liqueur.
• Add egg white for foam.

Helpful Tips

• Use fresh citrus.
• Shake firmly with ice.
• Strain over fresh ice.
• Do not increase syrup until tasting the finished balance.