Homemade Sour Mix

After arriving home from Vegas, it definitely has taken me a few days to get back into a normal routine.  I spent most of the weekend cuddling kitties and catching up on TV shows.  The kitties were SO happy for us to be home – Tesla has hardly let me out of his sight at all.  Such a nice welcome! 😉

When we were in Vegas, my go-to drink when we were at the slots or tables was a whiskey sour.  I can’t tell you how refreshing it was to have a sour drink and finish it off with a sweet maraschino cherry.  It didn’t hurt that the drinks were free, either!  Each casino had a different sour mix, but I definitely liked the one from Caesar’s Palace the best – it tasted the most fresh!  When I came home, I immediately had to make my own sour mix.  I’m already out of whiskey because I only had this little bottle here – can’t wait to try some good bourbon with this mix!

If you’re a fan of any drink that calls for sour mix, I highly, highly recommend making your own.  It is ten times better than that syrupy weird stuff you buy from the store.  You can also customize it however you want – throw in some orange juice, a different ratio of lemon to lime juice, use different sugars, etc!  I decided to add a bit of caramel flavor with a combination of regular unrefined sugar and demerara sugar.  It added a slightly different dimension to the drink – so good!  While I’m out of whiskey, I’m going to try amaretto sours, which I’ve heard are delicious.  Is it totally weird that I also like this mix just by itself?  It’s kinda like lemonade, right? 😉

Do you ever make your own cocktail mixes at home?



Homemade Sour Mix

yields about 3 cups

Homemade Sour Mix

  • 1 cup water
  • 1/2 cup unrefined cane sugar
  • 1/2 cup demerara sugar (or brown sugar)
  • 1 cup lemon juice, freshly squeezed (3-4 lemons)
  • 1 cup lime juice, freshly squeezed (about 8 limes)

In a small saucepan over medium heat, combine the water and sugars. Stir until the sugar is dissolved, heating until it comes to a boil. Remove from the heat, and cool to room temperature.

Once the syrup has cooled, combine the juices with the syrup in a glass jar. Place a lid on the jar, and shake until well combined.

Use immediately, or keep in the refrigerator for up to a week.