Stone Fruit Sour
A bonded-bourbon sour with a quiet hint of apricot and a thick, silky foam. Served up in a stemmed Irish coffee glass with nothing on top to get in the way.
- Time
- 5 min
- Difficulty
- Medium
- Method
- Shaken
- Glass
- Irish coffee glass
Ingredients
- Bourbon — bottled-in-bond (100 proof)1 ½ oz
- Lemon juice¾ oz
- Rich simple syrup (2:1)¾ oz
- Apricot brandy — 1 barspoon1 tsp
- Egg white½ oz
How to make it
- 1
Add everything to a shaker with no ice.
- 2
Dry shake hard for 15–20 seconds until the egg white is fully whipped.
- 3
Add ice and shake again for 10–15 seconds to chill.
- 4
Strain into an Irish coffee glass. No garnish.
Swap it: Use 15 ml aquafaba for a vegan foam. Any 100-proof bourbon works; a standard bourbon makes a softer drink.
Bar gear
Equipment for this drink
Tools you'll need
- Cocktail shakerChills, mixes and dilutes shaken drinks in about 12 seconds. A two-piece Boston shaker is the bartender standard.
- JiggerA double-sided measure so every drink comes out the same. Look for one marked in ½ and ¼ oz.
- Hawthorne strainerThe spring-edged strainer that holds back ice when you pour from a shaker.
- Fine-mesh strainerCatches ice chips, pulp and herb bits for a silky drink — used for double straining.
- Citrus pressSqueezes fresh lemon and lime fast — fresh juice is the biggest upgrade you can make.
Recommended glassware
- Irish coffee glassA heat-safe stemmed mug for hot drinks and toddies.
No shaker? A clean jar with a tight lid works. Build your home bar →
Recipe source: Liquor.com — Stone Fruit Sour. Quantities and basic method are factual. Description and steps are original Mixistry copy. Last updated 2026-10-11.
Contains alcohol. For adults of legal drinking age — please enjoy responsibly.
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