Message 17667 of 39188 in General Discussion

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> Before everyone jumps my s$@t let me tell you I "searched" Sweet & 
> Sour and sour mix and  whiskey sour.   The "forums" tends one to 
> believe that you must mix your own sour mix.  {2 parts sugar {2 parts 
> ? - 2 oz.?, 2 parts lemon juice, 1 part water}. The bartenders from 
> the Elks Lodge {me}, Cody's, Barley's, The Office, Baudo's, use 
> premixed sweet and sour.  I use Finest Call. I tried to mix my own 
> and it tasted like s#$t.  I hate to bring this up again but the 
> premix seem to offer consistency. I'd love some help, we're trying to 
> learn some "big city" stuff.  Thanks to all that reply.  Tim


    Tim,

  AT home I make my own, but in all the bars I've worked in thirty some odd 
years I have yet had to rely on anything but bottled sweet and sour. If I had 
to make a two or three gallons of sweet and sour every day, the labor would 
kill us. I wish I could use all fresh juices, but in a production bar it's to 
costly and labor intesive...and my bartenders have trouble mixing three to one 
OJ. I think our entry level is to low...

     Fillup