Fresh Sour Mix (Sweet and Sour)

Before you start

Sour mix is simply citrus juice and sugar syrup combined ahead of time. The bottled versions rely on concentrates and preservatives; a fresh one made with equal parts lemon and lime juice tastes brighter and lets you make sours for a crowd with one pour instead of two.

The ratio here is a little more citrus than syrup, which leans tart and suits most spirits. For a sweeter mix, use equal amounts. Fresh juice changes quickly, so make sour mix on the day you plan to use it, or no more than a day or two ahead. Cold storage slows the decline, but the flavor is at its best within hours of squeezing.

Ingredients

• Simple syrup200 g (1 cup) granulated sugar
• 200 ml (¾ cup + 1 tbsp) water
• Citrus180 ml (6 oz) fresh lemon juice — about 4 to 6 lemons, strained
• 180 ml (6 oz) fresh lime juice — about 6 to 9 limes, strained
• 1 pinch fine salt — optional

Method

1. Make the simple syrup: warm the sugar and water in a saucepan, stirring, until the sugar dissolves completely. Remove from the heat and cool to room temperature.
2. Juice the lemons and limes, then strain the juice through a fine-mesh strainer to remove pulp and seeds.
3. Measure 300 ml of the cooled syrup and combine it with all the strained juice and the pinch of salt in a jug. Stir well.
4. Taste a small amount diluted with a little water. If it is too sharp, add more syrup 15 ml at a time; if too sweet, add more juice.
5. Funnel into a clean bottle, seal, label with the date and time, and refrigerate until needed.
6. For a single sour, shake 45 to 60 ml spirit with 45 ml sour mix over ice and strain into a glass. Adjust to taste.

Tips for success

• Juice the citrus at room temperature for more juice per fruit, then chill the finished mix.
• For a party, label the bottle with the ratio so you can repeat what worked.
• Add egg white to individual drinks, not to the batch, if you want a foamy sour.

Substitutions

Simple syrup

Rich 2:1 syrup gives a silkier texture; use about 200 ml. Agave syrup suits tequila drinks; use about 220 ml.

Lemon and lime

All lemon makes a softer mix ideal for whiskey sours; all lime is sharper and great for margaritas and daiquiris.

Fresh juice

Bottled juice tastes dull and bitter here. If fresh is unavailable, buy refrigerated, pasteurized fresh-squeezed juice.

Troubleshooting

Drinks taste flat after a day

Fresh citrus loses brightness fast. Make the mix closer to serving time.

The mix tastes bitter

The citrus was squeezed too hard, extracting pith. Press gently and strain well.

Cocktails are too sweet

Reduce the syrup or increase the citrus. Check that your simple syrup is a true 1:1.

Storage

Refrigerate and use within 2 to 3 days. The flavor is best on the day you make it. Discard any mix that smells fermented or looks fizzy.

Safety notes

Fresh-squeezed citrus juice is unpasteurized and can contain harmful bacteria. People who are pregnant, older adults, young children and anyone with a weakened immune system may prefer pasteurized juice.