If you're looking for a way to include this seasonal bounty in a farm fresh cocktail, I highly suggest a smash. When I'm dealing with very delicate fruits or herbs, I prefer to use pure juice or a technique called blender muddling instead of the traditional kind. But stone fruit is actually quite hardy, and I love the way muddling by hand brings out jammy notes and the deeper colors of the peel -- plums, for example, may have orange flesh, but hit them with a hand muddler and you'll end up with pink juices, because the deeper purples of the skin will blend right in.