Bitters

Bitters Sugar Cubes

04.16.15

Bitters Sugar CubesI totally can’t take credit for this idea. Awhile ago, in the midst of a Pinterest spiral, I came across gorgeous pink angostura sugar cubes and have had them in the back of my mind since. They were basically begging me to recreate them.

Bitters_Sugar_Cubes_2 I made smaller batches so that I could experiment a little more (and not have 1 million sugar cubes on my hands). I ended up using Raft Smoked Tea Vanilla Syrup, The Bitter Housewife’s Cardamom Bitters, and classic Peychaud’s.Bitters_Sugar_CubesMy cubes didn’t turn out perfectly, but I’m OK with that. I’ve come to terms with perfection and know imperfection is what makes things and people unique. At least that’s what I’m going to keep telling myself.

A few lessons learned: Use silicone trays rather than hard plastic. Err on the side of more rather than less bitters. Be patient and let those suckers dry completely before trying to remove them. Let’s just say I have a few issues with waiting, especially during cocktail hour. Gimme those sugar cubes, already!

You could use these in any drink that called for simple syrup and bitters, but I kind of love just plopping them in a glass of dry champagne and watching them unleash their sweet, bubbly magic.

Bitters Sugar CubesBitters Sugar Cubes
makes approximately 50 cubes

  • ½ c. superfine sugar
  • 2 ½ tsp bitters of your choice
  • sugar cube molds (preferably silicone) or a jelly roll pan lined with parchment

Assembly
Mix sugar and bitters in a small bowl until well combined—your fingers will do the best job. Press wet sugar into mold or pan. Allow to dry completely overnight.

Barware notes: My tiny ice cube molds are these ones, but I would recommend trying out a silicone version instead. My flutes are from CB2. The dishcloth is by Kiriko. The bar spoon was an Alameda Antiques Faire find.

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