
| Message 23686 of 39187 in General Discussion |
| Subject: | Re: The sour in a Whiskey Sour. |
| From: | greendragon |
| Posted: | Wed Mar 1. 2006, 17:54 UTC |
| Followup to: | "Re: The sour in a Whiskey Sour." by Adam Elmegirab (Wed Mar 1. 2006, 17:01 UTC) |
I always mix my sour mix with equal parts lemon/lime juice, mixed with syrup and water. of course most u.s. bars now use a powdered sour mix to control cost and taste but at home i always juice one of each to make the mix.
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