We’re having a heatwave here in San Francisco. And our top floor apartment, like most of the older apartment buildings in the city, doesn’t have any air conditioning. Which is why last night, it was in the high 80s…in our apartment. Ugh. That meant there was only one good way to escape the heat: Hawaiian Stone Sour cocktails.
Many folks don’t think of bourbon when it comes to mixing up a refreshing Summertime cocktail. But these Hawaiian Stone Sour cocktails are proof that rum doesn’t have the market cornered on that. Although I do love the occasional rum-based tiki cocktail, my heart really belongs to bourbon. So we’ve been trying our hand at a number of creative bourbon drinks, including these Hawaiian Stone Sour cocktails.
Although I do love the occasional rum-based tiki cocktail, my heart really belongs to bourbon. During our recent vacation in Seattle, we sought out bars that were serious about Whiskey. Our favorite stop was Radiator, where we had the most delicious Bourbon margaritas. Talk about something you wouldn’t expect to see, right?
Since that trip, we’ve been trying our hand at a number of creative bourbon drinks, including these Hawaiian Stone Sour cocktails.
Many stone sour recipes use more sugar and less bourbon. I prefer my bourbon cocktails to be more like something you imagine your grandfather drank back in the day, which means trying to find the right balance to go in the opposite direction, i.e. more bourbon and less sugar. This recipe is the one Lewis has perfected.
Both the umbrella and the maraschino cherry are optional, but for me, it’s just not as tasty without them. Enjoy!
Hawaiian Stone Sour Cocktail
- 2 oz bourbon
- 1 1/2 oz pineapple juice
- 3/4 oz fresh lemon juice
- 1 tsp sugar
- 1 maraschino cherry optional
- Combine sugar and lemon juice in your shaker. Stir until sugar dissolves.
- Add whiskey and pineapple juice. Fill shaker to the top with ice cubes.
- Shake well then strain into your cocktail glass.
- Add 1-2 ice cubes. Garnish with cherry and an umbrella.