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SOUR MIX – AKA “SLJ” – What is it?

In the past, most NYC bars used a mix known as “SLJ,” which originally stood for “Sweetened Lemon Juice” and comprised a blend of lemon juice, lime juice, and sugar.



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!
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