Whether you’re in Easy Cheese Camp or not, you know that it’s quick, and it’s cheap. Just spray it on there and BAM an artificially-flavored, cheese-like substance cracker. No need to get a cheese knife or a wooden cutting board and take two second to be a grown-ass man and cut up a wedge of local chèvre from a real fucking cow.
The thing is, making your own sour mix runs along the same vein; it’s just short of effortless, isn’t going to cost you a fortune by any means, and is astronomically better. It’s just water (tap that), sugar (inexpensive all the time), some limes (inexpensive especially in the winter when in season), and lemons (same deal). And if you care about sourcing at all, this gives you yet another opportunity to pick your suppliers – try coconut sugar instead of that white refined garbo, or Florida Crystals. Spend an extra dollar and get the organic lemons and limes.
Some people mix up a batch of sour mix to pour, while I personally just pour them separately, in their appropriate ratios, when making each cocktail. That is, simple syrup, lime juice, and lemon juice. To each hir own.
Whichever way you go, knowing the components of Sour Mix and using these real ingredients will give you a fresh host of dimensions to your drink instead of the sappy and flat commercial tyrant of high fructose corn syrup, Polysorbate 60, Yellow 5, and Yellow 6 that is “Sour Mix”.
1 part simple syrup (1:1 sugar to water)
1 part lime juice
1 part lemon juice
Combine the above. Congratulations, you did it.