The Webtender
Forum and Chat

 Message 1720 of 20656 in Recipe Exchange
 Share on Facebook |  Save to del.icio.us  
Subject: Re: Making sour mix
From: JMeer
Posted: Thu Oct 14. 1999, 02:20 UTC
Followup to: "Re: Making sour mix"  by Bryan  (Tue Oct 12. 1999, 03:00 UTC)
I make my sour mix using the concentrated lemon juice that you can get in 
supermarkets. It isn't as good as fresh squeezed but is much more cost 
effective and time efficient.
jm
> 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.


 Current thread (3 messages):
 Message options:
 

Buy shakers, bartending videos, bar tools and supplies in
The Webtender's BarStore.

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

Copyright © The Webtender.
About | Disclaimer | Privacy policy