Sour Mix: Just Say No - Daiquiri Cocktail
As the saying goes, when you have a hammer, everything looks like a nail. For bartenders, that “hammer” can come in the form of “sour mix”.
For sour style cocktails (such as Daiquiri, Margarita, Sidecar, Cosmopolitan, etc.), the proper balance between sweet and sour is important to achieve. You can add just a quarter ounce too much tart citrus juice to a cocktail and send it over the cliff. So imagine the value of getting that “just right” balance ahead of time, in bulk, and then being able to turn out well-balanced drinks that much quicker, without having to be as concerned about getting the recipe right. One of the problems of course is that not all sour style cocktails are created equal. Even a great sour mix, made from scratch, won’t work well in multiple recipes.
Probably the only time that a sour mix “batch” is appropriate, is for a catering type of operation or event. This would be where you either know you are going to be slammed all night with people ordering a specific cocktail, or you have to use untrained staff. In such a situation you can have the “right” sour mix for the couple of drinks you’ll be offering, make it easier for untrained staff to get the recipe right, and take a little less time doing it.
Sour mix was not created as a cocktail ingredient, but as a cocktail shortcut. The next time you see a recipe that calls for “sour mix”, realize that you will be far better off looking for another recipe.
2 oz white rum
3/4 oz fresh lime juice
3/4 oz simple syrup
Shake ingredients with ice.
Strain into a chilled cocktail coup.