Bourbon Stone Martini


Everyone who’s drunk this beguiling cocktail – it’s somehow mellow, sweet and a bit tart all at the same time – has asked two things:

(1) why is it called a Bourbon Stone Martini?, and

(2) can I have another one?

I can’t answer the first question but I can say yes to the second. Especially since, now that I’m giving you the recipe, you can make me one while you’re at it.


45 ml bourbon

30 ml orange curacao or triple sec (I used triple sec; for a good explanation of the difference between them, check out Ten Cocktails, a brilliant book by Alice Lascelles, or read this)

30 ml fresh lemon juice

30ml fresh orange juice

1 tsp castor sugar or sugar syrup (I used sugar syrup as it plays nicely with the other ingredients)




Shake all ingredients together with ice. Double-strain into a cocktail glass. (Double-straining gets rid of any fruit pulp. Don’t know how to do it? It’s easy – check out this video for instructions.)


You could be stoned, and still get this one right. Maybe that’s how the name came about…


The Cocktail: 200 fabulous drinks by Jane Rocca (Hardie Grant Books, 2005) features this and loads of other delish creations.


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