Homemade Sour Mix and a Whiskey Sour

Not sure about you but we are really happy that it is Friday;  it has been a week.  To kick off the weekend we are going to talk about Bar Basics, items that your home bar should have.  The first item we want to talk about is the Sour Mix. Sour mix is basically equal parts citrus and simple syrup.  It is a little sweet and a lot of sour, but, when mixed with the right spirit it creates a fantastic cocktail.

Sours are often thought of as lazy day drinks, think puckery citrus cocktails, margaritas and daiquiris;  traditional “vintage” cocktails.   The first time we were reintroduced to these traditional sour drinks was with the daiquiri which is a rather sultry drink and especially nice on a hot summer night.  Another timeless sour drink is the whiskey sour, and it is perfect served any time of the year.  Sours are straightforward and not complicated.  You basically need a base spirit, sour mix and an egg white (this is optional).

Most pre-made sour mixes are full of sugar as well as preservatives.  After trying a few different sour mixes, we decided to venture into the kitchen to make our own.   We tried this recipe a few times using equal parts lemon and lime as well as using kumquats (just imagine juicing all those little guys), it was good but not sour enough.  The last few times we used oranges, particularly Seville oranges, and the recipe came out perfect.  Slightly sweet and not overly sour, just enough to cut through the sugar.  Your homemade sour mix will last for a week in the fridge.  If, you don’t plan on using within the week, add a teaspoon of vodka to help preserve the freshness.  Warning it is so good it probably won’t last the entire week.





Here is a little video from our spirit loving partner, Liquor.com, on how to make a Whiskey Sour.


  1. Sounds terrific – even at 6:50am. I’m curious, though, why you cook the citrus along with the water and sugar? I would think to mix the simple syrup with the fresh juice…

  2. Make it a double.

  3. Great minds and all? Did the same cocktail today for my Happy Hour Friday post; love the idea of a mix but either way, NOT using a commercial pre-made sour mix is key don’t you think? Probably why I’ve not enjoyed some of the whiskey sours I’ve had; that fresh lemon makes all the difference!

  4. Yes, make it a double. Please. Happy Friday, Denise!!

Speak Your Mind