Post #209851 by OceaOtica on Mon, Jan 23, 2006 6:28 PM

adding 1 inch of a Tahitian vanilla bean to your bag/container of superfine sugar will help it taste similar to commercial syrup, and will improve any drink in a very subtle way. Tahitian vanilla can be found in most stores in a small jars for a high price. Large beans can be bought by weight from a vender on Ebay for a much cheaper price.

Using any size granule of sugar can result in clumping (especially fine or powder) or a super sweet draw at the bottom of a cocktail. If you prefer to use a granule over making your own syrup or a commercialy available one, try this: As a first step to preparing your cocktail, take your measurement of granule and drop in a shotglass with a little of one of the juice components or liqueur that is room temp, stir well(little battery cocktail stirer is tops). Let sit while weighing out and mixing the rest of the cocktail. stir again, then add to the rest of the mix. Granule will mix better because it has soaked in a room temp liquid, as opposed to adding directly to a ice cold shaker. This is a luxury you have when bartending at home:time.
When it comes down to it the average drinker can not distinguish a 2/3 of a 1/2 oz. addition or subtraction of water, this is more about pleasing yourself as a mixologist. More likely to be noticeable is unmixed granule at the bottom of the glass or mug that is sucked up hard as the last marked taste of the cocktail, only to be a liquid shot of pixie stick.
just my experience snortin sugar
TT
(ahh hell, just drink Mickeys!?!)
p.s. Aikmann, i have used splenda for a weight conscience drink in replacement of syrup for a traditional recipe. worked for them, did taste a bit different, the amount takes a couple of tries. mixes well enough, and the foaming dissapates when shoooken.

Aloha kaua

[ Edited by: tikitanked 2006-01-23 18:31 ]