Matt Fitzgerald, bar director at Stone Groove Stillhouse in Anaheim, recently showed me how to prepare two scrumptious cocktails, each showcasing spirits that were aged to music. Indeed, Stone Groove is a whiskey distillery that uses music sound waves to influence their bourbons as they barrel age.

Initially, the concept was hard for me to grasp. But then Fitzgerald had me sample two Stone Groove’s bourbons, and I caught on. One aged to country vibes—steel strings and reflections of dusty roads—had notes of toffee and honey, vanilla, and sweet oak. The other, aged to blues—deep bass and rhythms often with alluring syncopation—sang boldly of baking spices, brown sugar, and dried cherries.

Credit: Curt Norris

The vibrations worked to yield flavor magic.

In the glass, Fitzgerald’s cocktails showed off the two very different bourbons to their best advantage. As he poured, his words flowed faultlessly, reminding me of a college professor I had who was so good at his calling that students stood in long lines to register for his classes.

With the blues-vibed spirit, he concocted an irresistible Old Fashioned, paired with turbinado sugar syrup, orange bitters, and Angostura bitters. A judicious garnish of lemon and orange zest added the perfect bright edge. It was poured over the most beautiful ice imaginable, made with super-pure water imported from Japan.

His Velvet Elvis cocktail belted out a different tune, a luscious fizzy mix made by using a carbonation tank gizmo. It included a made-in-house syrup, a Granny Smith apple-spiked wonder dubbed “green apple oleo saccharum.” He explained that oleo saccharum is not an out-of-the-ordinary ingredient in great cocktails. I took a swig, and it was delightful. Apricot liqueur and water joined the party, and then it took on that bubble-making contraption. Served on a tall ice cube in a lofty glass, it was good to the last drop.   

Stone Groove Stillhouse is owned by Jeff and Christa Duggan, founders of the popular Portola Coffee. The Duggans founded Stone Groove Stillhouse to bring a unique, music-infused approach to spirits and cocktails, a concept that stems from Jeff Duggan’s passion for music. In addition to the innovative cocktail program, there’s a from-scratch kitchen (try the delicious Country Bourbon Roasted Carrots and the Groovin’ Papas).

Every Tuesday, 7 to 10 p.m., it’s Vinyl Night. Guests are invited to bring their favorite vinyl to play on the amazing sound system—perfect for savoring the backbeat of one of Fitzgerald’s cocktails.

Cheers.

Stone Groove Stillhouse, 500 S. Anaheim Blvd., Space A, Anaheim

Favorite Hangout: No Smoking Bar in Los Angeles on La Cienega. It’s a very good dive bar—a high dive. They can make anything.

Something Few Know: I’ve worked on three continents, and most don’t know that I am introverted. There is behind-the-bar Matt and away-from-the-bar Matt.

Relaxing Pleasure: Swimming at Huntington Beach for about 10 minutes or for as long as the cold water allows.

Childhood Hero: My late dad, Colin, as my superhero. He was always there and joking around. Everything was fun.

Favorite Luxury: New shoes—comfort and freshness. And glassware—elegance and simplicity.

If Not a Bartender: I’d be a pastry chef. I bake when I have time. Love to make Victoria sponges.

STONE GROOVE VELVET ELVIS

Yield: 1cocktail

1  3/4 ounce Stone Groove Blues Bourbon

3/4 ounce green apple oleo saccharum, see cook’s notes

1/2 ounce apricot liqueur

4 ounces distilled water (soda water if you don’t have a carbonating device such as SodaStream), see cook’s notes

Cook’s notes: To make the green apple oleo saccharum, combine 1 pound Granny Smith apples (cored, cut into ¼-inch dice), and 1 pound turbinado sugar (raw sugar) in a large nonreactive bowl. Mix with clean hands, cover and leave at room temperature for 24 to 36 hours. Strain off liquid, reserving it; discard solids. Add malic acid powder to taste to the strained liquid (it shouldn’t be too sweet), toss. Refrigerate.

Fitzgerald used a carbonation tank to carbonate the mix. A SodaStream device works well for home use. Soda water can be substituted.

1. Combine Stone Groove Blues Bourbon with green apple oleo saccharum, apricot liqueur, and water in a cocktail mixing glass or small pitcher. Process with a carbonating device. Pour over ice in a tall slender glass. Serve.

Stone Groove Old Fashioned

Yield: 1 cocktail

2 ounces Stone Groove Country Bourbon

1 1/4 ounce turbinado syrup, see cook’s notes

3 dashes orange bitters

3 dashes Angostura bitters

Lemon and orange zest, colored portion of peel, shaved into 2 dime-sizes disks

Cook’s notes: To make turbinado syrup, combine 1 part water with 1 1/2 part turbinado sugar. Stir to dissolve sugar.

1. In a cocktail mixing glass, stir Stone Groove Country Bourbon, turbinado syrup, orange bitters, and Angostura bitters. Pour in glass filled with large cubes. Rub zest on rim of glass and pour over the highest ice cube. Serve.

Cathy Thomas is an award-winning food writer and has authored three cookbooks: “50 Best Plants on the Planet,” “Melissa’s Great Book of Produce,” and “Melissa’s Everyday Cooking with Organic Produce.” For more than 30 years, she has written about cooking, chefs, and food trends. She was the first newspaper food journalist to pioneer taping how-to culinary videos for the web. cathythomascooks.com