Type of Sugar for Simple Syrup - Tiki Drinks and Food

K KuKuAhu Member Kahiki, Ohio Joined: Dec 23, 2002 Posts: 567	K KuKuAhu Posted posted on Thu, Jul 27, 2006 10:04 AM I have used every type of sugar I have gotten my hands on, and I think you should try the same. More than likely if you want to make traditional tropical cocktails from Beach/Vic's era, then any high quality white sugar will do. I'm fairly certain that highly refined sugar like that which comes by the pound at your grocery is the same that they would have had on hand. Now, as printed above, Demerara sugar does make very nice syrup. And yes, you can dunk a vanilla bean in the bottle and it does make for a nice product. But, the bean can become a crystal magnet if you do not use the proper ratios of sugar to water, or if you stir the syrup after it comes to a boil, or if you do not fully disolve all of the sugar. Two things you might consider, both of which I always do as a precaution anyway: Add a little white rum to your syrup. This will help prevent mold and will allow you to store your syrup out of the fridge safely for a few months. Often times, keeping the liquid in the icebox does not keep mold at bay, and it makes it harder to work with. When I say a little, I mean maybe two ounces for a fifth bottle. Add a little corn syrup to the final batch (I know, this sounds like a terrible idea to the cane purists). Corn sugar does not "like" cane sugar, and the corn will not allow the cane to form crystals as easily. It's a fructose/sucrose thing I believe. You don't need much to get the effect. Getting back to cool sugars to use.. I prefer a Hawaiian sugar under the Maui brand. They have a very nice white and a blonde that both make exceptional syrups. I have also used an organic sugar from one of the major manufacturers (might have been Domino?) that was also really great. If the sugar has a little character, it can bring a lot to the drink. Just be careful when pouring someone a mai tai with demerara sugar syrup in it. If they know their mai tai, they might accuse you of using the wrong rums or something. Nothing beats Dem sugar in a mojito BTW. Ahu

I have used every type of sugar I have gotten my hands on, and I think you should try the same. More than likely if you want to make traditional tropical cocktails from Beach/Vic's era, then any high quality white sugar will do. I'm fairly certain that highly refined sugar like that which comes by the pound at your grocery is the same that they would have had on hand.

Now, as printed above, Demerara sugar does make very nice syrup. And yes, you can dunk a vanilla bean in the bottle and it does make for a nice product. But, the bean can become a crystal magnet if you do not use the proper ratios of sugar to water, or if you stir the syrup after it comes to a boil, or if you do not fully disolve all of the sugar.

Two things you might consider, both of which I always do as a precaution anyway:

Add a little white rum to your syrup. This will help prevent mold and will allow you to store your syrup out of the fridge safely for a few months. Often times, keeping the liquid in the icebox does not keep mold at bay, and it makes it harder to work with. When I say a little, I mean maybe two ounces for a fifth bottle.
Add a little corn syrup to the final batch (I know, this sounds like a terrible idea to the cane purists). Corn sugar does not "like" cane sugar, and the corn will not allow the cane to form crystals as easily. It's a fructose/sucrose thing I believe. You don't need much to get the effect.

Getting back to cool sugars to use..

I prefer a Hawaiian sugar under the Maui brand. They have a very nice white and a blonde that both make exceptional syrups. I have also used an organic sugar from one of the major manufacturers (might have been Domino?) that was also really great. If the sugar has a little character, it can bring a lot to the drink. Just be careful when pouring someone a mai tai with demerara sugar syrup in it. If they know their mai tai, they might accuse you of using the wrong rums or something.

Nothing beats Dem sugar in a mojito BTW.

Ahu

Post #245295 by KuKuAhu on Thu, Jul 27, 2006 10:04 AM