Stone Fruit Whiskey Sour Recipe
The Whiskey Sour dates back to the mid-19th century and is one of the oldest recorded cocktails. The combination of whiskey, lemon juice, and sugar was simple yet effective, creating a balance of sweet and sour that appealed to many.
Equipment
- Cocktail shaker
- Muddler (or spoon)
- Jigger or measuring tool
- Fine-mesh strainer
- Rocks glass
- Knife and cutting board
Ingredients
- 2 ounces bourbon whiskey
- ¾ ounce freshly squeezed lemon juice
- ¾ ounce simple syrup (1:1 ratio of sugar to water, see instructions below)
- ¼ cup fresh stone fruit (peaches, plums, or cherries), pitted and sliced
- Ice cubes
- Optional garnish: thin slices of stone fruit, maraschino cherry, or a sprig of mint
Instructions
- Prepare the Simple SyrupIf you don’t have simple syrup on hand, it’s easy to make. Combine equal parts sugar and water in a small saucepan. Heat gently, stirring until the sugar is completely dissolved. Allow it to cool before use.
- Muddle the Stone FruitPlace the sliced stone fruit in the bottom of a cocktail shaker. Use a muddler or the back of a spoon to mash the fruit, releasing its juices and flavors. The more you muddle, the more intense the fruit flavor will be.
- Add the Cocktail IngredientsAdd bourbon, lemon juice, simple syrup, and a handful of ice to the shaker. Secure the lid tightly.
- Shake It UpShake vigorously for 15-20 seconds. This helps to blend the ingredients and chill the cocktail.
- Strain and ServeUse a fine mesh strainer to pour the cocktail into a rocks glass filled with fresh ice. Straining ensures a smooth drink without pulp or fruit chunks.
- Garnish and EnjoyGarnish with a slice of stone fruit, a maraschino cherry, or a sprig of mint for a pop of color and aroma. Serve immediately and enjoy!