Hannah Selinger

Catch the fleeting stone-fruit season while you still can — in a glass.
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Sour-Cherry Mezcal Margarita
Rating: Unrated
New!
This fruity spin on a margarita combines smoky mezcal, citrusy Cointreau, and sweet-tart cherry puree in a vibrant red drink perfect for late-summer sipping. Bright, pleasantly tart sour cherries are in season for a limited window, so this simple roasted puree is an easy way to preserve their flavor. Try it on ice cream or over pancakes, too.
Plum Gin Fizz
Rating: Unrated
New!
This fruity gin fizz isn't overly sweet, allowing the flavor of the caramelized plums to shine. A botanical gin works well with the fruit in this cocktail, adding herbaceous and fruity notes. To play up the deep color of the plums, try Empress 1908, a royal purple–hued, botanical-style spirit. For a vegan version, in place of the egg white, substitute 3 tablespoons unsalted or low-sodium aquafaba. (Note that you won't get quite as much foam.) The same roast-and-puree technique can be used for more stone fruits, such as apricots and sour cherries.
Apricot-Nectarine Julep
Rating: Unrated
New!
A puree of roasted apricots and nectarines brings out bourbon's notes of vanilla and nutmeg, making for the ultimate late-summer cocktail. Pour some of the reserved puree on top of the crushed ice for a cocktail that almost resembles a Hawaiian shave ice. The same roast-and-puree technique can be used for more stone fruits, such as plums and sour cherries.
Cucumber water and restrictive diets are out, and enjoying what you're eating is in.