Whiskey sour mix, bottled, with added potassium and sodium
Whole food · Beverages
Photo: Wikipedia
Whiskey sour mix is a pre-bottled, ready-to-pour cocktail base with a vibrant, tangy lemon flavor and a smooth, syrupy texture. Nutritionally, it's a concentrated source of carbohydrates, delivering about 21 grams per 100g, primarily from added sugars and syrups, with negligible protein or fat.
Calorie split: 0% protein · 99% carbs · 1% fat
↓ Full nutrition💚 Why it's loved
People love it for its convenience and reliable sweet-tart punch, which makes mixing a classic whiskey sour foolproof and fast. It's a staple in home bars and casual pubs for its ability to deliver a familiar, crowd-pleasing flavor with minimal effort.
⚠️ Watch-outs & how to enjoy it better
The high sugar content can contribute to blood-sugar spikes and empty calories, while the added sodium may be a concern for those monitoring intake. To counteract this, use it in strict moderation, dilute it with extra water or soda, and pair your drink with a protein-rich snack like nuts or cheese to slow sugar absorption.
Key benefits
- Provides instant, consistent cocktail flavor
- Saves preparation time for bartenders and home hosts
- Offers a shelf-stable, ready-to-use format
- Fortified with electrolytes like potassium and sodium
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'sour' family of cocktails, which this mix simplifies, is one of the oldest and most foundational categories in mixology, dating back to the 1860s.
Full nutrition (USDA data · scales with serving)
| Water | 78.2 g |
| Energy | 84.0 kcal |
| Energy | 351 kj |
| Protein | 0.10 g |
| Total lipid (fat) | 0.10 g |
| Ash | 0.20 g |
| Carbohydrate, by difference | 21.4 g |
| Fiber, total dietary | 0.00 g |
| Calcium, Ca | 2.0 mg |
| Iron, Fe | 0.11 mg |
| Magnesium, Mg | 1.0 mg |
| Phosphorus, P | 6.0 mg |
| Potassium, K | 7.0 mg |
| Sodium, Na | 33.0 mg |
| Zinc, Zn | 0.07 mg |
| Copper, Cu | 0.00 mg |
| Manganese, Mn | 0.00 mg |
| Selenium, Se | 0.10 ug |
| Vitamin C, total ascorbic acid | 2.7 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.01 mg |
| Niacin | 0.00 mg |
| Pantothenic acid | 0.01 mg |
| Vitamin B-6 | 0.00 mg |
| Folate, total | 0.00 ug |
| Folic acid | 0.00 ug |
| Folate, food | 0.00 ug |
| Folate, DFE | 0.00 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 1.0 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 21.0 iu |
| Alcohol, ethyl | 0.00 g |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.01 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.01 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.02 g |
| PUFA 18:2 | 0.01 g |
| PUFA 18:3 | 0.01 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
FAQ
Is bottled whiskey sour mix the same as fresh-squeezed?
No. Bottled mixes use preservatives, stabilizers, and often high-fructose corn syrup for shelf life and consistency, whereas fresh sours use real citrus juice and simple syrup for a brighter, more nuanced flavor.
Why does it contain added potassium and sodium?
These electrolytes are typically added as preservatives and flavor enhancers to mimic the mineral balance of fresh citrus juice and improve the mix's stability and taste profile.
Can I use it in non-alcoholic drinks?
Absolutely. It makes a quick and tangy 'sour' base for mocktails; simply mix it with sparkling water, a splash of grenadine, and a cherry for a non-alcoholic 'Sweet & Sour' soda.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.84 kcal/g · 0% calories from protein · 0.0 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 4.71 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.