Garnish:
Apricot wedge or dried apricot half
How to make:
SHAKE all ingredients with ice and fine strain into ice-filled glass.
| 2 fl oz | Luxardo Apricot Albicocca Liqueur |
| 1/2 fl oz | Orange juice (freshly squeezed) |
| 1 fl oz | Lime juice (freshly squeezed) |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 2 dash | Orange Bitters by Angostura |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
Read about cocktail measures and measuring.
Review:
The name says it all. Sweet 'n' sour and apricot flavoured.
Variant:
Amaretto Stone Sour
Bourbon Stone Sour
Gin Stone Sour
Hawaiian Stone Sour
Mezcal Stone Sour
New York Stone Sour
Rum Stone Sour
Scotch Stone Sour
Tequila Stone Sour
Vodka Stone Sour
History:
Recipe adapted from Vincent Sardi Jr. & George Shea's 1988 Sardi's Bar Guide.
APRICOT (BRANDY) STONE SOUR
Vincent Sardi & George Shea, Sardi's Bar Guide, 1988
A stone sour is, of course, a sour with the addition of orange juice.
1 teaspoon superfine sugar
1 ounce lemon juice, preferably freshly squeezed
2 ounces apricot brandy
2 ounces orange juice, preferably freshly squeezed
½ slice orange or lemon for garnish
1 maraschino cherry for garnish
Combine ingredients with ice cubes in a cocktail shaker. Shake. Strain into cocktail glass, or empty contents, ice cubes and all, into an Old-Fashioned glass and serve on the rocks. Garnish with ½ slice orange or lemon and a maraschino cherry.
Alcohol content:
- 1 standard drinks
- 12.07% alc./vol. (24.14° proof)
- 13.4 grams of pure alcohol
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