Overly sweet commercial sour mixes took off in the 1950s, giving classic drinks like whiskey sours a bad name. But to make excellent sours—spirits spiked with citrus juice and sugar—all it takes is a fresh mix. SAVEUR contributing editor David Wondrich begins his aromatic all-lemon sour mix with an oleo-saccharin, a traditional muddle of citrus peel and sugar, then finishes it with fresh lemon juice, resulting in cocktails with intense lemon flavors. Other drinks, like juicy, exuberant Hawaiian cocktails, require a mellower mix. To prepare the variation from the Hilton Hawaiian Village Waikiki Beach Resort, stir a half cup superfine sugar with a half cup boiling water in a one-quart heatproof jar until the sugar dissolves; let cool. Stir in one and a half cups fresh lime juice and a half cup fresh lemon juice. Refrigerate for up to two weeks.
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