• Kate

Heart of Stone




So...I may have named this cocktail after one of my favorite books, The Name of the Wind. I honestly couldn’t help it. It ended up as a passing thought then I could not get it out of my head.


The main character has this process of separating himself from his consciousness in order to handle certain situations. He uses this skill for many reasons, as a coping mechanism, as a way to concentrate, a way to relax. It is a way he can get things done.


Read into the decision however you like. Honestly, I used it for the pun. Heart of Stone is what this cocktail is called and nectarines are stone fruit.


Heart of Stone



For Sugar Water

  • ½ C Water

  • ¼ C Sugar

  • Juice from 1 Lemon


For Juice

  • 2 Nectarines (stone fruit...get it?)

  • Brown Sugar

  • Sugar Water


Per Cocktail

  • 2oz Juice

  • 3oz Bourbon

  • 3 Mint Leaves

  • Lemon Wedge for Garnish



De-pitting stone fruit is hard. Especially nectarines, whose meat is more compact and clings to the pit for dear life. Only a handful of times have I gotten lucky enough to remove the pit the way you are ‘supposed’ to.


I definitely tried. You want to take a sharp knife and run it from the stem, around the fruit and back to the stem. Then you should be able to grip the two halves and twist in opposite directions. Theoretically, one side should twist away from the pit.


That did not happen. The fruit just hung on and I ended up demolishing the meat from the center. Doesn’t matter. We are going to eventually blend the pieces to create our juice.



Once you have sliced the nectarines you want to lay them out on a foil-lined cookie sheet. Sprinkle with brown sugar and place under the broiler for about 5 minutes, unit the sugar caramelizes and the fruit softens.


While the fruit cooks combine sugar, water, and lemon into a small saucepan. Heat on low until the sugar dissolves and then allow to cool.


When the fruit is soft and the sugars have caramelized to the outside remove from the oven. Place chunks into your blender and add sugar water. Blend until smooth.


In a shaker combine bourbon and mint leaves. Muddle the leaves with a blunt instrument, if you have a muddler that is fantastic! If you do not, do not fret! The end of a wooden spoon will do wonders.


Add ice and your juice and stir briskly.


Pour contents into a new glass with ice. I broke out my large square ice cubes and I had no regrets. I also added two very thin lemon wedges to the inside of the glass and a mint leaf for garnish.


It is a wonderful flavor combination of caramel, stone fruit, and a little bite from the bourbon.


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