Garnish:
Skewered pineapple wedge or dehydrated pineapple slice & Luxardo maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into ice-filled glass.
| 1 1/2 fl oz | Bourbon whiskey |
| 1 fl oz | Pineapple juice |
| 3/4 fl oz | Lemon juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 dash | Pimento bitters |
Read about cocktail measures and measuring.
Review:
A Stone Sour is usually a sour cocktail with orange juice, and Dale DeGroff replaced the orange juice with pineapple juice in this "tropical" riff on a Bourbon Stone Sour.
Variant:
Add Tiki vibes by replacing all or some of the sugar syrup with orgeat syrup.
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History:
Adapted from a recipe created in 2000 by Dale DeGroff "as a poolside drink for a regular guest at the Rainbow Room's Promenade Bar" in New York City, USA.
Nutrition:
One serving of Hawaiian Stone Sour contains 181 calories.
Alcohol content:
- 0.9 standard drinks
- 11.73% alc./vol. (23.46° proof)
- 13.2 grams of pure alcohol
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