Libations essentials, Sour mix

In Uncategorized on January 22, 2011 at 2:47 pm

The best method for the aspiring home based mixologist is to make it using equal parts citrus juice and simple syrup (2:1).

don’t forget keep it tart !!!

For the professional, there is a sour mix recipe that follows that can help with efficiency and still taste great.

This recipe also looks at “texture” in the cocktail. This is accomplished by adding some natural sugars (maltodextrin) that increase the viscosity (body) of the sour mix. Also, egg white (optional) is used to give the sour mix the ability to foam. The maltodextrin will provide some foaming capability if you skip the egg white. The zest from the lime gives the sour mix some extra flavour because the oils in the peel are incorporated into the mix. The lime peel also provides some natural green colour for the sour mix. The citric acid helps keep the costs reasonable, and the sour mix consistent. Fruit can be notoriously inconsistent. The corn syrup is to help prevent any re-crystallization of the sugar.

Sour Mix Recipe
1½ Cup (360 ml) Sugar
¼ Cup (60 ml) Corn Syrup
¼ Cup(120 ml) Maltodextrin
4 oz (120 ml) Fresh Lemon Juice
4 oz (120 ml) Fresh Lime Juice
2 tbsp (30 ml) Lime Zest
2 tsp (8 grams) Dehydrated Egg White (Optional)
1 tbls (12 grams) Citric Acid
2 Cups (480 ml) Water

Instructions: Mix water, sugar, glucose, maltodextrin and zest in a pot and gently heat until all the sugars have dissolved. Turn off the heat and add the remaining ingredients, stirring until dissolved. Strain the mix into a 1 litre bottle.

If you want to create separate Lime Sour Mix and Lemon Sour Mix, just follow the same recipe and use only lemon or lime. I rarely use lemon sour, so I will generally just squeeze fresh lemons with simple syrup to make the lemon sour.


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