Sour Cocktails

Sour cocktails are, well, sour, and are usually made so by lemon or lime juice. Basically, you get a sour cocktail by combining:

The exact ratios of these ingredients depends, of course, on your personal taste and the actual ingredients you decide to use.

Based on my experiments, I broadly divide the sours into two groups, based on the sweetener used:

I may, of course, add more groups as I experiment some more.

This material is inspired quite heavily by David Embury's classic taxonomy from The Fine Art Of Mixing Drinks

Sugar Syrup Cocktails

Sugar syrup is simply made by boiling water and sugar together. I usually combine 1 cup sugar and 1/2 cup boiling water to yield just about 1 cup of syrup (maybe a tiny bit more). It measures more or less like sugar, without having to dissolve it first.

Note that I include other kinds of syrup in this category, like grenadine or maple syrup. The idea is that these syrups measure more or less like sugar and can be used to produce a new drink with a different flavour profile. I make my own grenadine at home with 1/2 cup pomegranate juice and 3/4 cup sugar. This results in a mixture that is approximately as sweet as sugar syrup.

Another example is agave syrup. You can buy this at health food stores, but it tends to be about twice as sweet as sugar syrup, so you would use about half as much.

My preferred recipe for a sugar-syrup sour is:

This is a 6/2/1 ratio.

Some drinks in this category:

Triple Sec Cocktails

Cocktails in this category use Triple Sec or Cointreau as the sweetener. People keep saying that Cointreau is better than Triple Sec, but I find that the Meagher's brand Triple Sec is fine.

My preferred recipe in this category is:

This is a 6/2/3 ratio.

Occasionally, depending on my mood or the base liquor involved, I'll reduce the Triple Sec slightly, so that we get a 3/1/1 ratio:

Some drinks in this category:


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SourCocktails (last edited 2011-05-11 13:23:36 by DesmondRivet)