Hawaiian Stone Sour
A fruity and sweet whiskey cocktail ∙ Shake ∙ 3 min ∙ 13.3% ABV ∙
The Hawaiian Stone Sour is a bourbon sour with pineapple and lemon juice, sugar syrup, and optional pimento bitters, shaken and served over ice.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: Bourbon 45 mlPineapple juice 30 mlLemon juice 20 mlSugar syrup 15 mlPimento bitters 1 dash (opt.)
- Fine strain into the ice-filled glass
- Garnish with a pineapple wedge or slice and a maraschino cherry on a skewer
Tips
- If you use the pimento bitters, add a single dash before shaking; more turns the peppery note bitter and sharp.
History
The Hawaiian Stone Sour is a tropical riff created by Dale DeGroff as a poolside drink for a regular guest at the Rainbow Room's Promenade Bar in New York City. DeGroff took the Stone Sour, a bourbon or rye sour built with orange juice, and swapped in pineapple juice, giving the drink its tiki-leaning character and Hawaiian name.
The Stone Sour name itself first appears in Jacques Straub's 1914 book Drinks. DeGroff has said he was unsure who coined the name, suspecting it originated in California, where the drink was also known as a California Sour.
FAQ
What is in a Hawaiian Stone Sour?
45 ml bourbon, 30 ml pineapple juice, 20 ml lemon juice and 15 ml sugar syrup, with an optional dash of pimento bitters.
How do you make a Hawaiian Stone Sour?
Shake the bourbon, pineapple juice, lemon juice, sugar syrup, and the optional pimento bitters hard with ice, then fine-strain into a chilled old-fashioned glass over fresh ice. Finish with a pineapple wedge and a maraschino cherry on a skewer.
What is the difference between a whiskey sour and a Hawaiian Stone Sour?
Pineapple juice. A whiskey sour is spirit, lemon and sugar. A stone sour adds fruit juice, and this Hawaiian version uses pineapple, which softens the lemon and makes the drink taste tropical rather than sharply tart. The optional pimento bitters add a warm spice note a plain sour lacks.
