Stone Sour

The Stone Sour is a vibrant, fruit-forward variation of the classic Whiskey Sour. By adding a significant volume of orange juice, it transforms a sharp, spiritous drink into a more accessible and refreshing highball-style sour.

Key Takeaways

• Double Citrus: The orange juice provides a sweet and textured counterpoint to the tart lemon.
• Approachable Spirit: A perfect “entry-level” whiskey cocktail for those who find standard sours too intense.
• ABV: Moderate (approximately 12-14%).
• Primary Glassware: Old Fashioned glass or rocks glass filled with ice.

The History of the Stone Sour

The “Stone Sour” family of drinks surfaced in the mid-20th century, notably in the American Midwest. The name likely refers to the “stone” (apricot) brandy that was sometimes used, but the modern standard defined by the IBA focuses on the orange juice modification of the classic bourbon base. It is an official IBA Contemporary Classic.

Ingredient Definition and Selection

Bourbon Whiskey

A quality, mid-proof bourbon provides the necessary vanilla and caramel notes to stand up to the citrus juices.

Fresh Orange Juice

Essential for the drink’s texture and natural sweetness. Always use freshly squeezed juice.

Fresh Lemon Juice

Provides the necessary “sour” backbone to keep the drink from being one-dimensionally sweet.

Preparation and Best Practices

1. Shake with Intensity: Citrus-heavy drinks benefit from vigorous shaking, which creates a light, aerated texture and ensures the drink is as cold as possible.
2. Ice Volume: Serve over a high volume of fresh cubes to slow dilution.
3. The Garnish: An orange slice and a bright red cherry honor the drink’s roots as a casual, celebratory bar staple.

Nutritional Information

• Calories: Approximately 170 kcal per serving.
• Carbohydrates: 12g.
• Sugar: 11g.
• Vitamin C: 25% DV.