Stone Fruit Whiskey Sour

Apricot Whiskey Sour


Apricot Whiskey Sour

Stone Fruit Whiskey Sour Cocktail Recipe

The Stone Fruit Sour originates from Pacific Standard in Portland Oregon. It's a subtle variation on a classic whiskey sour, calling for a higher proof bonded whiskey and a barspoon of apricot brandy which pairs perfectly with the bourbon. The texture is amped up with the addition of egg white and the use of rich syrup to ever so slightly reduce the dilution.
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  • 45 ml bonded bourbon whiskey
  • 1 barspoon apricot brandy
  • 22.5 ml lemon juice
  • 22.5 ml rich syrup
  • 15 ml egg white


  • In a cocktail shaker, combine all the ingredients
  • Dry shake (without ice)
  • Wet shake (with ice) for 10-12 seconds
  • Double strain into a chilled Irish coffee glass
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