Comments on: Ask Your Bartender: Sour Mix in Two Parts

By: Joel Musser

Joel Musser — Fri, 20 May 2011 16:14:10 +0000

As for salmonella in eggs, this comes from the deplorable and disgusting conditions that industrial chickens (i.e. all chickens except those from your local farmer or from free-range farms) live in and lay their eggs. Otherwise, under normal conditions, there’s only a trace amount (negligible) of Salmonella in eggs–and that’s on the outside of the shell. I buy my eggs locally or free-range and just wash the shell before use.

As for a whiskey sour, try it with rye and you’re eyes will be opened. If I do make it with bourbon, I omit the sugar. I can’t wait to try it with egg whites!

By: TQ White II

TQ White II — Fri, 25 Feb 2011 22:14:41 +0000

Cutter, I agree with you. Though I consider it to be non-standard usage, I feel a lemon-lime combo is a little bit richer in flavor. I’ll call you brother (sister?) from now on.

As for egg whites, I’m a non-commercial guy so I don’t worry about killing people with egg whites. Most of my friends are dispensable.

Plus, I have never known person that suffered from egg illness, nor have I ever known a person that has known a person. Since I buy my eggs from an actual farmer, I figure it’s a small risk.

Good on you for being careful about what you feed people. It shows a caring spirit.

By: Cutter

Cutter — Fri, 25 Feb 2011 07:19:02 +0000

I prefer equal parts lemon and lime for a smoother balance. That and a demera or cane based (or both) simple syrup.

I tend to stay away from egg whites in cocktails as a liability issue.

By: TQ White II

TQ White II — Tue, 13 Jul 2010 13:53:36 +0000

It depends on how much you want. When I make it, one part is actually two cups. That is, two cups sugar and two cups of water for the sugar syrup.

I don’t make sour mix ahead of time. I don’t think it retains the flavor very well for more than a day. So, in a drink, we switch to smaller ‘parts’. Usually an ounce.

For the whiskey sour above, that means two ‘parts’ whiskey, ie, two ounces. One ‘part’ lemon juice, ie, one ounce. I will leave the .75 parts of sugar syrup as an exercise. ;-)

I express all of my recipes in relative terms, ie, parts. That way I can easily, when I want to make a bunch of something, scale it up to fill a pitcher.

Good drinking!

By: Andrew

Andrew — Sun, 11 Jul 2010 04:32:49 +0000

The Sour Mix sounds fantastic, but what measurement would be equal to a “part?” One cup? Or is it more subjective than that?

By: TQ White II

TQ White II — Sun, 04 Oct 2009 15:00:01 +0000

A year and a half after the question was asked, “How long will simple syrup last?” I see that it still has not been answered correctly.

It’s true that it’s hydroscopic and so, bacteria will not easily grow. However, mold likes it very well.

At room temperature, I’ve seen mold (and I used a commmercial dishwasher to clean the jar) in a week in the summer.

In the fridge, there’s something growing in about a month.

tqii

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Mon, 02 Mar 2009 22:42:22 +0000

Zach – Just follow the recipe. A pint of whiskey would be:

1 pint whiskey
1 cup fresh lemon juice
¾ cup simple syrup

Cheers

By: Zach

Zach — Mon, 02 Mar 2009 22:18:28 +0000

I was wanting to mix up a whiskey sour using a whole pint of whiskey. It is far a party where I wouldn’t be able to mix the drinks one at a time. So I was going to mix it up in bulk.. Any ideas?

By: Chris

Chris — Wed, 25 Feb 2009 22:52:34 +0000

Simple syrup is hydroscopic, like honey. It’ll keep a looong time, even without refrigeration.

By: Bill Cook

Bill Cook — Sat, 08 Nov 2008 21:42:08 +0000

Great tips. But you forgot the water. NY has great tap water..not.
We use bottle water for the sweet/sour mix and the ice. (for special people)

By: Jeremy

Jeremy — Sat, 13 Sep 2008 02:21:25 +0000

To be honest, I like to host parties at my humble abode and serve various drinks (usually what the subject of the party prefers.) One birthday party, I asked the birthday boy what drink he wanted featured, and he suggested the Whiskey Sour. This mix made the night. Everyone was drinking them.

I just made another batch for another party this weekend.

By: Larry Spies

Larry Spies — Sat, 26 Jul 2008 01:18:52 +0000

Hey Jeremy!

What made you see the light? a bad batch of bloody mary mix? lol

By: Jeremy

Jeremy — Fri, 25 Jul 2008 23:55:29 +0000

I have seen the light!

I’ve sworn off all mixes. If I don’t may it myself, I don’t serve it.

By: Garretto

Garretto — Fri, 11 Jul 2008 18:34:41 +0000

Yeah, Larry, give it a try in a whiskey sour —-sublime.
Thanks for the additional info.
This site is great!

By: Larry Spies

Larry Spies — Fri, 11 Jul 2008 18:20:21 +0000

no problem Garretto!

Might give that a try myself…I love the texture egg whites give to a drink like a Pisco Sour or a Ramos Gin Fizz…

Also fresh eggs whites are pretty safe from salmanela, the egg yolk is where the bugs hang out, if the whites are separated correctly, you should be fine. I use the pasteurized egg whites just to be safe, also egg white powder can be use as well. Just rehydrate the egg white powder with water or you can add the powder directly into the cocktail shaker with the liquor/juice. Just give it a few more shakes, you don’t want any lumps in your drinks!

Enjoy!

By: Garretto

Garretto — Fri, 11 Jul 2008 16:19:31 +0000

Oh geez!! Of course!
I’m buying some tonight and having a killer smooth whiskey sour!
Thanks,
Larry

By: Larry Spies

Larry Spies — Fri, 11 Jul 2008 04:43:04 +0000

Garretto

Use pasteurized eggs whites…

By: Larry Spies

Larry Spies — Fri, 11 Jul 2008 04:35:23 +0000

“WHAT IS THE BEST BOTTLED SIMPLE SYRUP? THINKING OF USING IT FOR CAPARINHA’S.THANK YOU.”

Tommy, do not use simple syrup for a “Caipirinha”! A big no-no, use fresh Tahitian limes and super fine sugar…

1.75 oz Cachaca (I use Fazenda Mae De Ouro!! Great Cachaca!!)
Juice of 1/2 Tahiti lime
1-2 tsp superfine sugar

Muddle 1/2 a lime with sugar in a 9oz rocks glass.
Fill the glass with cracked ice.
Pour the cachaca into glass then pour entire contents into a shaker and shake for 20-30 seconds…(I prefer shaken over stirred…and unstrained)
Pour contents back into rocks glass and serve…

http://www.caipirinha.us/

By: Garretto

Garretto — Wed, 09 Jul 2008 21:57:27 +0000

Jeff,
I saw a video (new orleans best cocktails: Whiskey Sour) where the bartender–great guy, uses the exact recipe here, but adds an eggwhite –superb!! But, is there something else other than the eggwhite that can give it that thick and creamy feel without the need to explain to every guest the potential (if slim) chance of salmanela–and compromising the flavor?

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Mon, 17 Mar 2008 18:00:23 +0000

Oh, I would imagine it would last a week or so without spoiling. Make it in big one-gallon batches and truck it across the street.

By: scott in the LBC

scott in the LBC — Sun, 16 Mar 2008 18:29:20 +0000

Just wondering, Jeff, how long simple syrup can keep in a refrigerator. If I were making it at home, it wouldn’t matter because it’s so easy to make. But, I want to convince my bar to start stocking it. They can’t make it there (no kitchen), but the owner also owns a restaurant across the street…

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Wed, 30 Jan 2008 20:34:22 +0000

Gee, I don’t know, Tommy, I’ve never used bottled simple syrup.

Why don’t you just take A CUP OF SUGAR AND MIX IT WITH A CUP OF BOILING WATER?

It’s going to be much cheaper than bottled simple syrup, and probably taste a lot better.

Jeff

By: TOMMY@SHEP

TOMMY@SHEP — Wed, 30 Jan 2008 18:56:39 +0000

WHAT IS THE BEST BOTTLED SIMPLE SYRUP? THINKING OF USING IT FOR CAPARINHA’S.THANK YOU.

By: David

David — Sun, 23 Dec 2007 18:23:57 +0000

I was at a hotel bar one night (away at training and killing time) drinking whiskey sours. After the second lemon-lime soda and whiskey, I asked the bartender to microwave 2 oz of water with 2 oz of sugar. Once done I had her add 2 oz of lemon juice and 2 oz of whiskey and pour over ice… finally, a decent drink! After repeating this a few more times, she tried one for herself and was dumb founded at how much better it was.

Yup, the sugar/juice ratio is left much to taste, but the fact remains that bar made sour mix or lemon-lime soda is NO substitute.

By: Jeffrey Morgenthaler

Jeffrey Morgenthaler — Mon, 05 Nov 2007 22:21:16 +0000

It’s true, if you listened to me or Boudreau, you’d be lighting the place on fire, so don’t take our advice. Well, listen to Jamie, just don’t take any of my advice.

I always used Rose’s Lime Juice in a Kamikaze when I worked in clubs (oh yes, I’ve worked at plenty of bars that used sour mix), and I don’t think it tasted that bad. After all, it’s just a vodka gimlet with triple sec, right?

Then again, if you make a Kamikaze with fresh juice you’re essentially making a vodka Margarita, am I right?

You sound like you’re just getting started in the business, so my advice is to keep your mouth shut for a little while and learn how they want you to do things at the bar you’re working in. As you become a more experienced bartender you’ll find yourself in a position to make changes and recommendations – and be taken seriously for them.

As a bar manager, I cringe at the thought of someone telling me how to run my bar based on something they read in a couple of blogs. So put your head down and get to work, Jack!