Where To Buy Whiskey Sour Mix
Juice from premium California Lisbon and Eureka lemons join with essential citrus oils, extracted straight from the peel to form the foundation of a sour mix that can stand up to the finest spirits. While its namesake suggests it pairs best with whiskey, try it with your favorite brandy, amaretto, or vodka for a twist on a classic.
where to buy whiskey sour mix
The Old Fashioned might be our one true cocktail love, but the classic whiskey sour is a close second. And as one might expect from longtime sour aficionados/nerds like us, we've got some advice for making your sours shine.
Whether you're a home bartender or a cocktail professional, we want to hear how you put your spin on cocktails with Proof Syrup! Suggest a Recipe .no-print, #shopify-section-article-recipe-template .blog-img, .social-container, .social-sharing , .needed_itemns ,.related-productsBG,.site-footer,.site-header, .all_blog_link , #launcher display: none; .print visibility:visible; "@context": " ", "@type": "Article", "articleBody": "The Old Fashioned might be our one true cocktail love, but the classic whiskey sour is a close second. And as one might expect from longtime sour aficionados\/nerds like us, we've got some advice for making your sours shine.\nVisit our blog for advice on perfecting your sour technique (it's about making good choices, early and often) and picking the right cherry to garnish.\nScroll to the end of this recipe for some variations that make use of Proof Bitters to take your whiskey sours to a new level.", "mainEntityOfPage": "@type": "WebPage", "@id": "https:\/\/proofsyrup.com" , "headline": "Whiskey Sour", "description": "Bourbon, Citrus Sour Proof Syrup, Egg White, Bitters, Luxardo Cherry", "image": [ "https:\/\/cdn.shopify.com\/s\/files\/1\/0094\/6788\/7667\/articles\/Whiskey-Sour_2799x.jpg?v=1633553787" ], "datePublished": "2021-10-06T16:26:51Z", "dateCreated": "2021-10-06T16:26:51Z", "author": "@type": "Person", "name": "Lisa Yessick" , "publisher": "@type": "Organization", "name": "Proof Syrup" .site-footer__hrborder-bottom:1px solid #070b0f;.site-footer p,.site-footer h4,.site-footer smallcolor:#fdf8f2;.site-footerbackground-color:#182631;.site-footer a:hovercolor:#f6e0c6;
Nothing like a whiskey sour to drink anytime of year. We have combined our Stirrings Sour Mix with a delicious whiskey, garnished with orange slice and/or cherry. This cocktail uses our Sour Mix which also works perfectly with other spirits and fruit-juice for the perfect mocktail!
While your recipe is great for margaritas, I think it may be a bit sweet for whiskey sours. By using one part lemon juice, one part lime juice, two parts water and one part sugar, the sugar doesn't overpower the taste of the whiskey. This is especially important if you are using a better grade of whiskey vs well grade. Of course, any fresh made sour mix beats the bottled swill you get at the store.
I normally use lemon juice only in my sour 2 parts and 1 part simple , 1 part water for sour drinks long islands lemon drops john dalys etc....then I make a lime simple equal parts lime and simple to accomodate the margaritas and mojitos cosmos etc.
You could try shaking the water and sugar, but it's unlikely to dissolve entirely. Then you're left with a gritty sugar/water mixture. Dissolving it in hot water ensures that the sour mix is completely liquid and that there will be no grit in your drink.
I put my sour mix in ice cube trays and then freeze it. Works like a charm. I found the best recipe ever for Whisky Sours; squeeze juice of 2 lemons and 1 orange, 4 Tbls. sugar, 4 jiggers of whiskey, 4 or 5 ice cubes, 1 egg white (best at room temp.) Serves 4 Of course you can switch out regular simple syrup for sugar, adjust sweetness to taste. No sour mix needed!
Great recipe! We just had a taste-test with your recipe vs. the store-bought sour mix. Hands down, this one is better. It tastes so fresh and I might not be able to wait until this evening to make a Lemon Drop!
Great idea and I love my whiskey sour heavy on the fresh squeezed lemon. I unfortunately would have to sub the simple sugar for stevia and I find that stevia does not (for myself) leave any aftertaste when combined with fresh lemon and lime juice.
Needed to make a sour mix ASAP since I forgot to get a few family members were coming for Christmas. What better way to celebrate? Drinks! This sour mix recipe went well with the Collins, and daiquiri for starters... more to come. Well balanced on sweetness and sour but still taste the alcohol of choice! ?
One of the points of sour mix is to create a froth on top - in the old days, egg whites were used for this purpose in the sour mix.... the store bought versions of sour mix have something in them that foams up.
You're right, egg whites are still very often used to create that lovely head of foam on cocktails! However, the egg white foam and sour mix (whether homemade or store bought) are two separate components to a cocktail.
Assuming that you pour an 80-proof whiskey into a whiskey sour, it is a relatively mild drink. Its alcohol content falls in the range of 14 percent alcohol by volume (28 proof). That's about half the strength of a Manhattan and similar to a glass of wine.
To make the pineapple core ice cubes: cut the pineapple core in to 1-inch cubes and place them in the freezer on pan lined with wax paper pan for a minimum of 1 hour. Save the scraps for the sour mix.
To make the sour mix: blend all ingredients in a strong blender until puréed smooth. Strain the mixture through a fine mesh strainer, being sure to squeeze the moisture out. The yield should be around 14 fluid ounces
Many folks will also argue that a sour should be served up in a coupe glass, but presentation is the last step in customizing your personal best whiskey sour. Serve it up or on the rocks, with or without egg white, and whatever garnish speaks to you. Go with your heart.
Add 2 oz. whiskey, oz. fresh lemon juice, and oz. simple syrup (1:1) to a cocktail shaker. If using 1 egg white, add to tin and seal. Shake without ice for 5 seconds to emulsify egg white. Add ice and shake vigorously for 15 seconds. Strain with a Hawthorne strainer into a rocks glass with fresh ice or a coupe (no ice). Garnish with an orange slice and maraschino cherry.
Whiskey Sour.In shaker, combine 3.5 fl oz Mr & Mrs T Whiskey Sour Mix with 1.5fl oz whiskey. Shake well with 1 cup of ice. Strain into cocktail glass or serve on the rocks. Garnish with cherry and orange wedge, as desired.One bottle makes about 10 cocktails.Shake well before serving. For best taste, refrigerate after opening. Separation is normal.
Makes a wicked whiskey sour! If you every wondered what a whiskey sour made with a Pappy 23 would taste like this would be it. KY74 is a unique punch of oak and smoke that makes a mixed drink taste like you used some very old and expensive bourbon. Drinking straight will take some time to get use to but it blends and mixes really well.
Loved the whiskey sours. I have several friends who are non drinkers as I am and they also loved them! I gave them the info on how to order both these and the Kentucky 54's. Good tasting drinks are hard to find when you are a sober drinker. These give us such a wonderful variety.
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Regarding whiskey, both thought rye the stronger choice, as it carried more presence in the face of the flavor-subduing influence of the egg white. But each thought a high-proof bourbon could also do a stand-up job.
Most people will reach for a store-bought bottle of sour mix when they make their Margarita, WHISKEY SOUR, or Long Island Iced Tea. Making your own is inexpensive, far superior to anything already bottled, and easy to make.
This is obviously the most expensive ingredient, considering water and sugar are reasonably cheap. When we make our sour mix, the ingredient price comes in under $10, depending on what time of year it is and which grocery store we decide to buy our fruit.
The classic whiskey sour uses whiskey, lemon juice and simple syrup (and sometimes an egg white), so honey makes a great substitute that really brightens the lemon and balances out the strong bourbon.
I almost always have honey on hand, whereas simple syrup is something I usually need to whip up. In those cases, I will often make honey simple syrup, which makes viscous honey much easier to mix into cold liquids. 041b061a72