Matthew Coffey

I am surprised that the Hawaiian Stone Sour is missing from the list of Stone Sours. I assume that the lack of orange juice is the reason. Even though the Hawaiian Stone Sour is pushing the limits of the drink definition, it is my favorite. I prefer the bigger flavors and bite of fresh pineapple juice.

I found this far too sweet as written. The version on Kindred has twice the ratio of Bourbon to Amaro Lucano and Creme de Cacao. Those ratios create a much dryer drink with more space to appreciate the carmel and chocolate flavors.

My pet peeve with cocktail bars is using pre batched ingredients. I can understand it for extracting fruit juices before opening and liquors with infusions or washes, but I don't want a Word that came out of two bottles. I have experienced this most often in New York, but it seems to be spreading.

Hi Whitney, Picon Biere is a flavored beer, like a Shandy. It's not distilled. There are US craft distillers making Picon Amer like liquors. Golden Moon distillery outside Denver offers one called Picon dit Amer. I use that in place of Picon Amer although I have never had the original so I cannot make a comparison.