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?
- 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.
https://cookingalamel.com/2014/03/homemade-sour-mix.html