Recommend a sour mix
 

I usually take my whiskey straight (or with some sweet vermouth ;)), but I recently came upon some pisco. It's probably not the highest quality stuff ever, but I'm not up to drinking it straight (tastes like bad grappa, and I do enjoy a good grappa). Both my mother in law and recent episodes of The Mole have suggested pisco sours, so why not?

Except, the orange/yellow tinted high fructose corn syrup makes everything gross. What brand do you like (that I can get in the northeast), or what's your favorite recipe?

Applebee's used to use a powdered mix that was pretty decent. You might see if you can talk the bartender/manager into selling you a bag. If it's powdered wouldn't that mean it was all sugar and not HFCS? It would make a gallon or so IIRC.

Not sure about your intended use, I used to use for margaritas.

I've never met a pre-made sour mix that I could stomach. They all taste sickly sweet. I'm more inclined to get a bunch of lemons and limes and start squeezing. :)

You do not want sour mix. They almost all suck, and are toxic. A pisco sour is simply lemon (squeezed), sugar, ice, and eggwhite, shaken. You can put a dash of bitters if that is your style. It isn't mine.

What's with the egg white? :confused: I once received a deck of drink mixing cards as a gift, and it became a running joke in our house that it was developed by the Egg Council because there was an egg white in everything. They'd have drinks I knew, with same recipe, except they'd add an egg white? Am I missing out?

I guess I could whip up one of these babies, get some otoro, and sit down in front of the pregnant Mrs. PVDProf to taunt her. Just think, sushi, alcohol and raw eggs, all at once! Then I'd sleep in the potting shed for sure!

Lime juice. Add sugar if you want a sweet and sour mix.

"The main protein (ovalbumin), in eggs, is a tightly wound molecule and when it is shaken or beaten, it unravels. Think of shaking a big box full of slinkies and then trying to sort them out. That box will probably remain a stable mess for a while. When this happens in a cocktail shaker, the egg proteins do the same thing, they get all tangled up and this forms bubbles and foam.

Many of the drinks that use egg whites tend to be acidic, like sours, because the acid in the drink stabilizes the egg protein. This inhibits the proteins them from binding with each other, which makes for smaller bubbles and a better foam."

http://www.artofdrink.com/2007/08/eg...-cocktails.php

And I concur with the previous poster about the general ickiness and repulsiveness of sour mixes.

I'll also compliment the Applebee's sour mix. I never eat there, but back in my "drink anything" days, their Long Islands were great because their sour mix wasn't so sickly sweet. Unfortunately, I can't recommend anything else Applebee's has to offer. :D

Chris

I will agree with other and say not to buy sour mix. If you want to make a sour, use fresh squeezed juice (lemon or lime, depending on the drink), then a sweet agent like simple syrup, triple sec, etc. (again, depending on the drink)

OT: I went to an Applebee's in Rutland Vermont last December after a full day of skiing, and I was blown away (well, my expectations, were, shall we say, modest).

Maybe the kitchen manager knew his/her stuff, maybe I came in on "fresh ingredient day", whatever it was, in a pinch, I'd eat there again.