The Webtender
Forum and Chat

 Message 858 of 20656 in Recipe Exchange
 Share on Facebook |  Save to del.icio.us  
Subject: Re: Secrets of Bartending
From: Paul
Posted: Tue Jan 26. 1999, 07:44 UTC
Followup to: "Secrets of Bartending"  by flairgirl  (Sun Jan 24. 1999, 20:12 UTC)
> 
> Could someone out there be as kind as to share your bar mix recipies 
> (I need them all -- lemon, lime, sour, etc.)
  Lemon bar mix, also called "sour" or "sweet-and-sour" mix and used in 
EVERYTHING, can be made with one quart fresh squeezed lemon juice (be careful 
of seeds!), about three cups lumpless white sugar and about two quarts water. 
Shake well (tepid water helps the sugar dissolve.) I make it in gallon jugs 
for easy storage. An egg white or two can be added to produce that creamy head 
some sour mixes are famous for, but it's not neccessary (I don't do it.) Lime 
mix, used in margaritas and not much else, can be made in pretty much the same 
way, but without the egg whites. Whatever recipe you eventually decide to use, 
be sure to keep your mix not too sweet, not too tart, as these can easily 
overpower your liquor and your bar guests! Hope this helps,
Paul


 Current thread (2 messages):
 Message options:
 

Gain quick access to The Webtender from your homepage.
Get HTML code here!

Home · Drink Recipes · Bookstore · Barstore · Handbook · Web Index · Feedback

Copyright © The Webtender.
About | Disclaimer | Privacy policy