Sour Mix (With Egg)
Homemade sour mix with egg white is a simple base for cocktails that need a tart, lightly textured lemon backbone. The egg white is whisked until frothy before the sugar, water and lemon juice go in, which gives the finished mix a softer body than plain lemon and sugar. Fresh lemon juice is the better choice here, and the mix keeps in the refrigerator for 3 days.
Instructions
Put the egg white in a medium bowl and whisk it until it turns frothy.
Stir in the sugar and the water, or use simple syrup in place of the sugar and water if you have it on hand. Keep stirring until the sugar looks dissolved into the egg white.
Pour in the lemon juice and stir everything together well so the mix looks even throughout.
Transfer the mix to a container and keep it in the refrigerator. Use it within 3 days of making it.
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