Sustainability is something that is always on my mind when I'm behind the bar. When I first started bartending in California the Farmer's Market cocktail was at the peak of its popularity, or seasonality if you will. The abundance of Californian produce made for an attractive buffet of flavors to choose from and allowed for the creation of some truly fresh, flavorful cocktails on the fly. However, this appearance of abundance leads to a lot of waste. A lot of products are thrown away because there's no specific place for it. This is a problem at the actual Farmer's markets as well where up to 40% of fruits and vegetables can be thrown away after the market. I've always looked for ways to reduce this waste while still maintaining that freshness and flavor. The Piedra Punch and this stonefruit cordial is one of my favorite ways so far. The Piedra Punch takes a stone fruit cordial made from a melange of stone fruit left over from the kitchen and gathered from the local market. It even incorporates the pits to give a deeper flavor to the bright, fruity cordial. This is combined with the vanilla and baking spices of Flor De Cana 12 year with just a splash of citrus and finished with a mist of vanilla sherry. Not only do Flor de Cana's notes of red fruit and honey meld in perfectly it's sustainable mindset means that's it's production is both Carbon Neutral and Fair Trade certified. The result is a fall daiquiri that is deep, complex, fruity, slightly nutty, and sustainable.