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 Message 23686 of 39187 in General Discussion
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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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