Time for a Drink: Stone Fruit Sour
Let's start the weekend right--with a cocktail recipe from Paul Clarke (The Cocktail Chronicles). Need more than one? Hit up the archives. Cheers!
Early October is a challenging time to settle on a seasonal drink. The evenings are cool and crisp, and the onset of autumn sets the mood for rich, brooding flavors, but a clear sunny day can keep a taste for light, bright flavors alive.
Here's a good balancing-act drink: the Stone Fruit Sour. I wrote this drink up for the current issue of Imbibe, and it's become a welcome part of my early autumn cocktail arsenal.
Developed by Seattle bartender Zane Harris from Rob Roy and patterned on the venerable Corpse Reviver #2, the Stone Fruit Sour matches the crisp taste of gin and Lillet with lemon juice and the jammy fruitiness of apricot liqueur, with a touch of peach bitters to fill out the farmers' market flavor experience. Simultaneously light and rich, the Stone Fruit Sour is an easy-sipping way to kick back on an autumn evening.
Stone Fruit Sour
Ingredients
3/4 ounce gin
3/4 ounce Lillet blonde
3/4 ounce fresh lemon juice
3/4 ounce apricot liqueur
1 dash Fee Brothers Peach Bitters
Procedure
Combine ingredients in a cocktail shaker and fill with ice. Shake well and strain into a chilled cocktail glass.
About the author: Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
View other entries from Cocktail Concoctions.
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1 Comment:
I actually came across this from an Imbibe Facebook link and now it's on heavy rotation here in our NJ homestead.
Your description of the drink is spot on!
Rich
JerseyRED at 11:47PM on 10/05/09