HomeSign upLog in RecipesRecipes Recipes HomepageRecipe CollectionsMenusRECIPE OF THE DAY e-newsletter INGREDIENT ChickenBeefPorkShrimpFishPasta CUISINE ItalianMexicanFrenchAmericanAsianMiddle Eastern COURSE Main CourseAppetizersSaladBreakfast/BrunchDessertSide Dish OCCASION Cocktail PartyBirthdayBackyard BBQThanksgivingChristmasEaster TechniquesTechniques Techniques HomepageSAVEUR e-newsletters Selecting IngredientsStoring & PreparingKnife SkillsBakingStocks & SaucesRoastingGrillingFryingCheesemakingPreserving TravelsTravels Travels HomepageHotelsTravel Advisory BoardCulinary Travel Awards UNITED STATES ChicagoFloridaLas VegasLos AngelesLouisianaMiamiNew YorkSan Francisco CENTRAL AMERICA MexicoHondurasCosta Rica SOUTH AMERICA ArgentinaBrazilChilePeruVenezuela EUROPE EnglandScotlandWalesBelgiumFranceItalyLondonLuxembourgNetherlandsParisRomeSicilySpainSweden ASIA Hong KongIndiaThailandTokyo AFRICA AfricaSouth AfricaNorth AfricaKenya CARIBBEAN CaribbeanCubaDominican RepublicJamaicaPuerto Rico MIDDLE EAST Middle East KitchenKitchen Kitchen HomepageSIMPLE WEEKNIGHT MEALS e-newsletter One Good FindTools & ProductsDesignEntertainingFoodsBooks & Reference Wine & DrinkWine & Drink Wine & Drink HomepageDINNER PARTY e-newsletter WineSpiritsBeerNon-Alcoholic AboutSweepstakes & PromotionsPhotosVideosMarketTaste of SAVEURSites We LoveIn the MagazineGet the Digital EditionNewsletter Sign-UpSubscribe to SAVEUR Recipes \ABS\Auto Blog Samurai\data\Picnic Box Company\pic2\post_icon_24.png){kind=icon}
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Enlarge Credit: Ingalls Photography Overly sweet commercial sour mixes took off in the 1950s, giving classic drinks like whiskey sours a bad name. But to make excellent sours—spirits spiked with citrus juice and sugar—all it takes is a fresh mix. SAVEUR contributing editor David Wondrich begins his aromatic all-lemon sour mix with an oleo-saccharin, a traditional muddle of citrus peel and sugar, then finishes it with fresh lemon juice, resulting in cocktails with intense lemon flavors. Other drinks, like juicy, exuberant Hawaiian cocktails, require a mellower mix. To prepare the variation from the Hilton Hawaiian Village Waikiki Beach Resort, stir a half cup superfine sugar with a half cup boiling water in a one-quart heatproof jar until the sugar dissolves; let cool. Stir in one and a half cups fresh lime juice and a half cup fresh lemon juice. Refrigerate for up to two weeks.
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See the recipe for the Blue Hawaii »
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This article was first published in Saveur in Issue #159 Subscribe now «Previous Post One Good Bottle: Meroi Sauvignon More from Saveur.com 
Greased Lightning 
Long Island Iced Tea Pitcher 
Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel 
Peach Melba Pie 
Thermapen Meat Thermometer Related Links Recipes 
Li Hing Mui Margarita (“Side-Mui”) 
Riki Tiki 
Blue Hawaii Articles A Toast to Paradise Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password? 
Oct 29, 2013 Papas con Rajas (Sautéed Potatoes and Chiles) Smoky roasted poblano chiles add deep flavor to starchy potatoes in this side dish typical of Central Mexico. Side DishVegetablesPotatoGluten-FreeMexicanVeganVegetarianFryRoastSauteEasyRecipesMexico Issue NewThe Mexico IssueChileMexico Leave a Comment 
Enlarge Credit: Penny de los Santos SERVES 4
This article was first published in Saveur in Issue #149 Subscribe now More from Saveur.com 
Favorite Spicy Recipes 
Stocks and Broths 
Latin American Street Food 
Pear and Apple Cocktails 
Southeast Asian Street Food Related Links Recipes 
Huarache con Carne Asada (Mexico City–Style Corn Tortillas with Steak) 
Salsa de Albañil (Tomatillo Salsa with Avocado and Queso Fresco) 
Chile Verde 
Twice-Baked Potatoes 
Chiles Rellenos con Picadillo (Poblano Chiles Stuffed with Spiced Beef) 
Chiles Curtidos (Pickled Peppers) 
Frijol con Puerco (Pork and Black Bean Stew) 
Caldo de Res (Beef and Guajillo Chile Stew) 
Chiles en Nogada (Stuffed Poblano Chiles with Walnut Sauce) 
Enchiladas Suizas (Chicken Enchiladas in Tomatillo-Cream Sauce) 
Arroz a la Mexicana (Mexican-Style Red Rice) 
Frijoles de Olla (Stewed Pot Beans) 
Michelada con Camarones (Spicy Beer Cocktail with Shrimp) 
Pambazos (Salsa-Dipped Potato and Chorizo Sandwiches) 
Chorizo con Papas (Spiced Mexican Sausage with Potatoes) 
Papas en Chile Rojo (Potatoes in Red Salsa) Articles The Expat: Diana Kennedy Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?