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Message: <blockquote data-quote="tRidiot" data-source="post: 3131045" data-attributes="member: 9374">Simple stuff.For my sweet & sour mix, we just juice up lemons and limes, about equal amounts, strain, strain, strain, strain (this is a pain), and strain again, then we mix 1:1 or 2:1 water to juice (seasonal difference in the fruit, strength of flavor, etc.), then we add Splenda to taste - usually about 2-3 cups per half gallon. Sugar is the traditional, of course, but I'm fat enough and prefer to have my calories in the whiskey. <img src="/images/smilies/wink.png"  class="smilie" loading="lazy" alt=";)" title="Wink    ;)" data-shortname=";)" />Or if you meant the drink itself, I just pour enough whiskey over ice, a dash or two of bitters and a couple ounces of the above mix. It's 100% just according to taste. I make mine with a good rye as much as possible - Woodford is great, but I really like them with Sazerac. My wife says I make them way too strong, which I can see - I'm probably at about 2:1, sometimes maybe even 3:1 on the whiskey-to-sour ratio. Sometimes I'll throw in a couple maraschinos and a teaspoon of their juice if I want to brighten it up a bit. But the bitters is important... it changes the whole complexity of the drink immensely. Wellers 107 makes a darned good whiskey sour, and being stronger goes a lot farther, too. Evan Williams and Elijah Craig, also Dickel's rye like I had the other night... pretty much ANY decent whiskey, but I haven't done it with standard JD or Jim Beam, as I don't care for those too much.And yeah, I generally use whisk(e)y for mixed drinks, true whisky is usually just neat - it's too damned expensive to mix! And too good! lol</blockquote>

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