Sweet and Sour Mix
Bar Prep • mix
Description
A balanced at-home sweet and sour mix made from fresh lemon and lime juices and a 1:1 simple syrup. Use in sours, margaritas, and other cocktails that call for sour mix for a brighter, fresher flavor than store-bought mixes.
History
Sweet and sour mix (also called sour mix) became a bar staple in the 20th century as a quick way to supply both sweetener and citrus in cocktails like the Whiskey Sour and Margarita. Handmade fresh versions have become preferred for better flavor and clarity.
Instructions
Step 1.
1) Make the simple syrup: combine 1 cup (200 g) granulated sugar and 1 cup (240 ml) water in a small saucepan. Heat over medium, stirring until the sugar dissolves and the mixture is clear. Bring just to a gentle simmer for 30–60 seconds, then remove from heat and cool to room temperature.
Step 2.
2) Juice the citrus: squeeze about 1 cup (240 ml) fresh lemon juice (≈4–6 lemons) and 1 cup (240 ml) fresh lime juice (≈8–10 limes). Strain through a fine-mesh sieve to remove seeds and excess pulp if you prefer a smoother mix.
Step 3.
3) Combine: in a clean container or bottle, combine 1 cup (240 ml) cooled simple syrup, 1 cup (240 ml) lemon juice, and 1 cup (240 ml) lime juice. Stir or shake until fully blended. Taste and adjust: add up to 1–2 tablespoons more syrup if you prefer sweeter, or a splash more lemon/lime if you prefer tarter.
Step 4.
4) Chill and store: transfer to a sanitized airtight bottle or jar and refrigerate. Shake before each use, as separation may occur.
Step 5.
Optional pasteurization for longer life: warm the finished mix gently to 160–165°F (71–74°C) for 15–30 seconds (do not boil) and immediately cool in an ice bath, then bottle. Note: heat will slightly change the fresh flavor.
Storage
Keep refrigerated in a clean airtight bottle or jar. Shake before use. Use within 7 days for best fresh flavor. If you pasteurize (see instructions), refrigerated shelf life can be extended to ~10–14 days, but flavor will be slightly cooked.