This mixture predates prohibition and often included additional agents like frothers, as described by David Wondrich in “Imbibe.” He mentioned an early 20th-century concoction involving acid and egg whites sold by the gallon.
Cheryl Charming, in her book “Bartending Basics,” also discusses making a versatile sour mix from equal parts lemon and lime juice, useful for many tropical cocktails.
Today, “SLJ” frequently refers to “Sweetened Lime Juice,” such as Rose’s Lime Juice, but historically, it meant something slightly different. When mixing drinks, it’s crucial to balance sour and sweet components. For instance, if a recipe calls for 1 oz of SLJ and includes sweet liqueurs, you might use 3/4 oz lime juice and 1/4 oz simple syrup to achieve the right balance. Without additional sweeteners, a balanced mix might be equal parts lime or lemon juice and simple syrup.
Modern bars may still use pre-made mixes, but understanding how to adjust the balance of ingredients yourself can enhance your cocktail crafting. For drinks like Margaritas and Mojitos, use sweetened lime juice; for Sours and Collins’, opt for sweetened lemon juice. Always taste your cocktails after mixing to ensure they’re well-balanced.
I plan to eventually update the references to SLJ across over 700 pages on this site, providing clear guidance and linking back to this explanation to help users understand and utilize this ingredient effectively.
Thanks for reading, and happy mixing!
Site Author, David Jonathan Curtis: David Jonathan Curtis, a seasoned professional in his fifth decade of bartending and bar management, began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in both iconic Midtown clubs and Wall Street bars, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
