How it tastes
Peach first, juniper second, osmanthus floating quietly through the whole drink. The osmanthus is the part most guests can't quite place. It's a small Chinese floral with a faint apricot-and-honey character, and it pairs naturally with peach in a way that puts both flavours in higher relief. The lime keeps the sweetness from getting heavy. The gin holds it all together. White peach is better than yellow here. Yellow reads as too tropical. White reads as more delicate.
Why we built it
Stone Juniper started as the question: what's the most peach-forward cocktail we could build that doesn't lose the gin? The answer turned out to be osmanthus. The floral note from the syrup adds enough lift that the peach reads as fresh fruit rather than as syrup-fruit. White peach in season is the version we love. Out of season, we use a frozen white peach puree we make ourselves and freeze in trays.
Where to drink it
On request at Soluble Solids in SS2 Petaling Jaya. Osmanthus syrup is always on the bar. Reserve a table for the easiest seat.
Frequently asked questions
What glass is the Stone Juniper served in?
A chilled coupe at Soluble Solids. The gin, peach puree, osmanthus syrup, and lime are shaken hard for 12 to 15 seconds and double-strained up. A dehydrated peach slice floats on the surface, sometimes with a single osmanthus blossom. A Nick & Nora glass works as an alternative; both shapes show the colour and let the osmanthus aroma rise off the surface.
Can I substitute the peach in a Stone Juniper?
White peach is preferred; yellow peach reads too tropical. Out of season, frozen white peach puree (made fresh and frozen) is what we use. Nectarine works as a closer substitute than apricot. Osmanthus syrup is harder to swap; a light floral syrup (rose, elderflower) gives you a related but different drink. A juniper-led London Dry gin is essential; contemporary citrus-forward gins disappear under the peach.
How strong is the Stone Juniper?
Around 20 to 23 percent ABV in the finished drink. The build is 45ml gin (around 40 percent) against 30ml peach puree, 10ml osmanthus syrup, and 20ml lime, shaken with ice dilution. The peach softens the gin perception and the lime keeps it dry. Drinks easier than the alcohol number suggests; designed as a friendly entry-point gin drink.
Where can I order a Stone Juniper in PJ or KL?
This is a house signature at Soluble Solids in SS2, 50-1 Jalan SS2/24, Petaling Jaya. Open Wednesday to Sunday, 18:00 to 01:00. WhatsApp +60 11-1682 8651. Osmanthus syrup is always on the bar. Dissolved Solids in Damansara Kim can also pour one if the peach is in stock; call ahead during the off-season.
What food pairs with the Stone Juniper?
Light and floral. Cheese boards with goat cheese, burrata, ricotta. Also strong with sashimi, ceviche, Vietnamese summer rolls, dim sum (especially the lighter steamed dumplings). The peach-and-osmanthus profile mirrors flavours in Cantonese desserts so it pairs well as an aperitif before yum cha. Skip with heavy red meat; the cocktail disappears under it.