Message 17732 of 39188 in General Discussion

Share on Facebook |  Save to del.icio.us

Hi all

Your suggestions and commitment to using fresh ingredients are an inspiration 
to many of us in the trenches who aspier to a higher culinary level. 

Any suggestions for a "fresh", "natural". foaming agent in a traditional fresh 
sour mix. I have no quams with using "brown" egg whites personally, but 
certainly can't see doing so for the litigious public. Any thoughts?

Phelps

> 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