How-To: Homemade Sour Mix

Did you really think you were going to get a fabulous cocktail by using the off-the-shelf junk with too much sugar, nothing fresh and artificial everything else?! Don't worry, I was there too, once. But I was educated BIG TIME! :)

CAN I JUST TELL YOU THAT I SEARCHED HIGH AND LOW FOR A CARD THAT MY FRIEND @Rodiziketan WROTE ABOUT 2 OR 3 WEEKS AGO AND I CAN'T FIND IT!

I was looking for the card where he was so excitable because I was going on and on about sweet and sour mix. And he was like, WAIT, FRESH, RIGHT?!...

And I'm like, no. The stuff at CVS.

There is no CVS in Slovenia, though it wouldn't matter because he went out of his way to educate me on the ways of mixology and how sour mix MUST BE FRESH. ALWAYS.

So, learn from me, MAKE IT FRESH AND ALL YOUR DRINKS WILL DANCE AND SING!

I was looking for the card where he was so excitable because I was going on and on about sweet and sour mix.

WAIT, FRESH, RIGHT?!...

And I'm like, no. The stuff at CVS.

There is no CVS in Slovenia, though it wouldn't matter because he went out of his way to educate me on the ways of mixology and how sour mix MUST BE FRESH. ALWAYS.

So, learn from me, MAKE IT FRESH AND ALL YOUR DRINKS WILL DANCE AND SING!

Homemade Sour Mix

1 cup sugar

1 cup water

2 cups fresh lemon and lime juice (strain out the pulp)

First, combine the water and sugar in a small pot and simmer until the sugar completely dissolves. Turn down the heat and add the lemon and lime juice. Remove from heat and let the mixture cook before straining it a final time into an airtight glass container.

Keeps for a minimum of two weeks in the refrigerator. You do not have to refrigerate more syrups, but I like to when there is a high content of fresh ingredients, so it lasts a little bit longer.

After your mixture is completely cool, you can funnel it into another container and add a pour spout to the top. Throw a homemade label on the bottle too to make it legit!

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LA Guy through and through.
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