Sour Mix
Bar Prep • mix
Description
A fresh, homemade sour mix (also called sweet-and-sour) made from fresh lemon and lime juices combined with 1:1 simple syrup. Use in cocktails like Whiskey Sour, Margarita variations, and other sours for brighter, fresher flavor than commercial pre-mixed versions.
History
Sour mix became popular in mid-20th-century bars as a convenient pre-batched mixer for sours and highballs. Homemade fresh mixes replace bottled versions to provide better flavor and brighter citrus notes.
Instructions
Step 1.
1) Make simple syrup: combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat gently, stirring until the sugar fully dissolves. Remove from heat and cool to room temperature. (Alternatively, dissolve sugar in warm water and cool.)
Step 2.
2) Juice citrus: roll and gently press 4–6 large lemons and 4–6 limes (or enough to yield about 1 cup lemon juice and 1 cup lime juice). Strain pulp and seeds through a fine-mesh strainer into a measuring cup.
Step 3.
3) Combine: in a clean pitcher or container, mix 1 cup fresh lemon juice, 1 cup fresh lime juice, and 1 cup simple syrup. Stir or whisk to combine.
Step 4.
4) Taste and adjust: if you prefer sweeter mix, add up to 2–4 tablespoons additional simple syrup. If too sweet, add a splash more lemon or lime juice.
Step 5.
5) Bottle and chill: transfer the strained mix to an airtight bottle or jar. Refrigerate and label with date.
Step 6.
6) Before using: shake or stir well. If any off smells, cloudiness changes, or mold develops, discard.
Step 7.
7) To extend life: freeze extra mix in ice-cube trays and transfer cubes to a freezer bag for up to a few months.
Storage
Store refrigerated in an airtight container at or below 40°F (4°C). Shake before each use. For longer storage, freeze in ice-cube trays and use within ~3 months. Discard if off odor, flavor, or visible spoilage appears.