How to Make Fresh sour Mix

Make Fresh Sour Mix

Instant packet "sour mix" is fast, friendly, consistent in flavor and very easy to make; this is why 90% of bars in Norway use it. However, when made fresh, there is a huge difference to the end cocktail or long drink. The directions given here is a great guide when makin gone drink.

Squeeze the juice of one whole lemon (5cl) into a Boston glass. Add 3cl of Sugar Syrup.

In a separate mixing tin, crack open one egg and pour in the whites only. The egg whites will give you the "foamy finish" that all great our drinks need. To get that foamy finish it is all about break-ing down the proteins in the egg white. You can use an egg whisk to beat the egg whites. or you can dry shake the egg whites using the spring on a Hawthorn strainer and sealing the mixing tin with a clean and dry Boston glass. Shake the spring (instead of ice)  and this will beat the egg whites and soon you will see the foam forming. You have to do this separately from the alcohol, lemon juice and sugar syrup mixture. Once the egg whites are foamy, add the lemon juice and sugar syrup and you have just made a fresh sour mix that is ready to be added to your favorite spirit or liqueur.