Recipe

Modern Stone Cutter Recipe

A cozy, herbal, nutty drink with toasted oat and walnut vibes, brightened with citrus aroma and warmed with gentle spices. Easy, modern, and weeknight-friendly.

By Matt Campbell

•

4.8

A chilled rocks glass filled with a creamy tan herbal drink topped with grated nutmeg, with a small bowl of toasted walnuts on a wooden counter in warm kitchen light

Jump to Recipe

If you have ever ordered something called a Stone Cutter and wondered what exactly you just sipped, welcome. There is no single official canon here, the name floats around. This is simply a modern Stone Cutter inspired by the vibe: herbal, nutty, not-too-sweet, and dangerously easy to make at home.

This version leans into flavors that feel like a soft sweater: toasted nuts, oats, a little citrus lift, and a gentle herb note that keeps it from tasting like melted ice cream. The citrus here comes from lemon peel or zest steeped in the base, so you get brightness without risking a weird, curdled situation.

A small saucepan of lightly toasted oats and chopped walnuts warming on a stovetop, with a wooden spoon resting on the rim You can serve it as a cozy evening mocktail, a brunchy sipper over ice, or even a dessert drink situation when you want something comforting without baking a whole cake.

Why It Works

Herbal balance: Fresh rosemary and a touch of vanilla make the nutty base taste bright and intentional, not heavy.
Citrus lift, no curdling: Lemon peel or zest perfumes the drink during steeping, with no acidic juice involved.
Nutty depth without weird texture: Toasting the oats and walnuts first gives you that roasted flavor, then straining keeps it smooth.
Fast flavor build: A quick steep in hot water plus a short warm with milk means maximum taste in minimal time.
Flexible: Make it dairy or dairy-free, boozy or not, and sweeten to your mood.

Pairs Well With

Simple buttered toast with flaky salt and honey
Apple slices with sharp cheddar
Oatmeal cookies or shortbread
Roasted sweet potatoes with rosemary

Storage Tips

Fridge: Store the strained Stone Cutter base (before ice) in a sealed jar for up to 3 to 4 days. Keep it properly cold.

Shake before serving: Natural separation is normal, especially with dairy-free milks. Just shake or whisk.

Make-ahead tip: Keep the base unsweetened, then sweeten each glass to taste. This keeps it from drifting too sweet as it sits.

Freezer: Freeze the base in ice cube trays. Blend the cubes with a splash of milk for a quick slushy-style drink.

Common Questions

Is this a cocktail or a mocktail?

Either. The recipe is written as a mocktail base with optional add-ins for a cocktail version. If you want it boozy, dark rum, bourbon, or an amaro-style liqueur all work.

Where did the citrus go if there is no lemon juice?

We get the lift from lemon peel or zest steeped in the hot base. Then you strain it all at the end, so the citrus perfumes the drink without adding acidity that can cause curdling with warm dairy.

Can I add lemon juice anyway?

If you are using dairy milk, skip it. Acid plus warm dairy can turn the drink grainy or separated. If you are using a dairy-free milk, some brands handle a little acid just fine, but it varies. Do a micro-test: add a few drops of lemon juice to your glass first, stir, and if it looks smooth, proceed (start tiny and taste as you go).

What makes it “herbal” if it is creamy and nutty?

Rosemary does the heavy lifting, and a tiny pinch of black pepper keeps the sweetness in check. If rosemary is not your thing, thyme is a softer swap.

Can I make it nut-free?

Yes. Swap walnuts for toasted pumpkin seeds (pepitas) or sunflower seeds. Keep the oats for that toasty flavor and body.

Is it gluten-free?

It can be. Use certified gluten-free oats if you need to avoid cross-contact.

Why strain it?

Oats and nuts give up flavor fast, but they also leave grit. Straining gives you a smooth drink with the same roasted, nutty payoff.

What if I do not have a fine-mesh strainer?

Use a regular strainer lined with a clean kitchen towel, coffee filter, or a couple layers of paper towel. Go slow and do not press too aggressively or you can push starch through.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Small saucepan
Skillet (or use the saucepan first, then toast in it)
Fine-mesh strainer
Measuring cups and spoons
Heatproof bowl or large measuring cup for straining
Whisk

I love recipes that feel like you discovered them by accident, like you were just trying to make something comforting and suddenly you are standing there toasting nuts like a person with a plan. This Stone Cutter started as a “what can I do with oats, walnuts, and one sad sprig of rosemary” moment. Five minutes later I had a drink that tasted like a cozy cafe order, except it came from my own kitchen and I did not have to put on real pants.

Modern Stone Cutter Recipe

(4.8 Reviews)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4 (about 3/4 cup each)

Ingredients

1/4 cup old-fashioned rolled oats (use certified gluten-free if needed)
1/3 cup walnuts, roughly chopped
2 cups water
1 1/2 cups milk (dairy or unsweetened oat milk)
2 to 3 tbsp maple syrup or honey, to taste
1 small sprig rosemary (about 3 inches)
2 wide strips lemon peel (avoid bitter white pith) or 1/2 tsp lemon zest
1/2 tsp vanilla extract
1/8 tsp ground cinnamon
Pinch kosher salt
Pinch black pepper (optional but excellent)
Ice, for serving

Optional add-ins

1 to 2 oz bourbon or dark rum per glass (cocktail version)
1 tsp amaro-style liqueur per glass (for a more bitter herbal edge)
Freshly grated nutmeg, for the top
Extra toasted walnuts, for garnish

Instructions

Toast the oats and walnuts. Set a dry skillet over medium heat. Add the oats and chopped walnuts. Toast for 3 to 5 minutes, stirring often, until fragrant and lightly golden. Do not walk away, nuts go from perfect to bitter fast.
Steep for flavor. Add the toasted oats and walnuts to a small saucepan with 2 cups water, the rosemary, and the lemon peel strips (or zest). Bring to a gentle simmer, then turn off the heat and let it steep for 5 minutes.
Warm it up and round it out. Turn the heat back to low. Add the milk, cinnamon, salt, and black pepper (if using). Warm for 3 to 4 minutes until hot and steaming, but not simmering.
Strain. Pour through a fine-mesh strainer into a heatproof bowl or large measuring cup. Let it drip for a minute, then gently press the solids with the back of a spoon to extract flavor. Do not over-press or it can turn a little starchy. Discard the oats, walnuts, rosemary, and lemon peel after pressing.
Finish the base. Whisk in maple syrup (start with 2 tablespoons) and vanilla. Taste and adjust sweetness. This is the whole point, you are the boss, but keep the steps simple: sweeten a little, whisk, taste, repeat. Sweetener note: Maple stays easy to mix when cold. Honey can thicken in the fridge, so whisk a little longer if you use it.
Cool, then serve. Serve over ice. If you want it truly chilled (and not instantly watered down), let the base cool for 10 minutes before pouring over ice. For a cocktail, add bourbon or dark rum to each glass and stir. Top with grated nutmeg and a couple toasted walnuts if you want it to feel fancy with zero extra effort.

Two rocks glasses filled with the herbal nutty Stone Cutter over ice, one being stirred with a bar spoon on a kitchen counter

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes