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 Message 1716 of 20656 in Recipe Exchange
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Subject: Re: Making sour mix
From: Bryan
Posted: Tue Oct 12. 1999, 03:00 UTC
Followup to: "Making sour mix"  by Adam Steinbauer  (Mon Oct 11. 1999, 19:12 UTC)
> I need to make whisky sours for a large number of people.  What would 
> be the best way to go about making sour mix.  Using premade sour mix, 
> using lemonade, using concentrated lemon juice, using real lemons.  
> Any opinions would be greatly appreciated.
I like to make my own sour mix with equal parts fresh lemon juice and simple 
syrup. I usually mix two part wiskey with one part sour mix, I like my drink 
sweet and most comercial sour mixes seem kind of tart and acidic to me. If you 
can get lemons for a reasonable price I would squeeze a bunch and keep it 
seperated from the simple syrup because if you don't use all the juice you can 
always pour into several ice trays and save for a later use. Plus this way you 
have more freedom to add a little more or less sugar to the drink. I am always 
searching for good comercial sour mixes for the occasion when I don't have 
lemons lying around, i've heard there are a few powdered mixes that are pretty 
good, i'd be curious to hear what others have to say. Good luck, hope I was 
able to be somewhat of a help.


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