Delicious & Easy

Stone Fruit In Session Cocktail Recipe

Stone fruit is a star of summer, though its short-lived seasonality requires some resourcefulness in order to sustain these flavors into the fall. Shrubs, or drinking vinegars, date back to the 17th century as a way to preserve fruits in the off-season without refrigeration. Preparing a shrub—which is a relatively simple combo of fruit + sweetener + vinegar — with seasonal fruit like nectarines, peaches, or berries, extends the shelf life of summer flavors and brings balance between acidity and bright fruity sweetness in cocktails. This Stone Fruit in Session cocktail, which can be easily made ahead of time, also has a low ABV, making it perfect for daytime drinking at a park picnic or backyard gathering. Shrubs are great to use in non-alcoholic drinks as well. For an elevated zero-proof beverage, simply combine with sparkling water or, for an extra probiotic kick, opt for a botanical soda like OLIPOP or a local kombucha from Babe or Superfood & Company.

Ingredients for

Stone Fruit In Session Cocktail Recipe

1 ounce Lillet blanc*

¾ ounce vodka

1 ounce Stone Fruit Shrub**

¼ ounce honey, warmed (optional) 

½ ounce lemon juice

¾ ounce chamomile team

Sparkling water like Topo Chico

Instructions for

Stone Fruit In Session Cocktail Recipe

Add all ingredients to a shaker tin with ice and shake until chilled. Pour into a Collins glass over ice. Top with sparkling water. Garnish with a dehydrated peach or nectarine slice.

*Can't find Lillet blanc? Switch out club soda for sparkling wine instead.

** See recipe for Stone Fruit Shrub Below

Frequently asked

Questions About This Recipe

How Do You Make a Stone Fruit Shrub?

Make a Stone Fruit Shrub

Slice 1 each peach and nectarine into 1-inch cubes. Heat 1 cup of water with ½ cup of cane sugar and 2 tablespoons of honey to combine. Add in the fruit and simmer until soft. Macerate the fruit into the mixture, strain, and allow liquid to cool. Add 1 tablespoon champagne vinegar and 1 teaspoon apple cider vinegar and shake to combine. Store and refrigerate in an airtight container to use for up to 6 months.


Final

Notes & Thoughts

Stone Fruit is Easily One of Our Favorite Topics

Read all about why in this In Season: Stone Fruits spotlight from local vegan chef and sustainability enthusiast, Liz Muprhy and find more exclusive and locally-inspired stone fruits recipes.

This recipe is intended for those 21+. Please drink responsibly.

Originally published in Edible San Diego Magazine, No. 63, Fall 2021.

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