Springtime is a time for sunny citrus, a perfect choice to erode memories of the massive grey season past. “Stones?” you ask. “In a cocktail?” But there aren’t any rocks in this drink except the ones it’s shaken with. A stone sour is a Californian drink in which orange juice joins the usual lemon, creating a bright, tangy refreshment. In this case, apricot adds a stone fruit element, softening the citrus edge and adding a pleasant roundness. Rich caramel Spanish brandy is an apt match for the fruit. If you happen to have some fresh apricots handy, slide a slice into the shaker too.

Apricot Stone Sour


• 1 1⁄2 oz Spanish brandy
• 1⁄2 oz apricot brandy
• 1⁄2 oz fresh lemon juice
• 1⁄2 oz fresh orange juice
Shake all ingredients with ice in a cocktail shaker, and strain into a chilled sour glass.

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Chris Stearns is one of Canada’s best mixologists. You can reach him at cstearns@enroutemag.net.