It turns out that the sweetness of sugar is actually consistent across sugars. The only thing that changes is the coarseness, or in the case of brown sugar, the use of molasses. The only sugar you should ever really need to buy is simple plain sugar!
In order to make confectioners sugar (or powdered sugar), all you need to do is run your regular granulated sugar through a blender until it has a fine, powdery consistency. Feel free to use this in yesterday’s drink recipe, or indeed any recipe that calls for confectioners sugar.
This also applies to salt, as all salt has the same salinity. The only thing that changes is the granularity. Run your kosher salt through a blender to make table salt!
Here’s another great, simple recipe from barnonedrinks.com.
- 2 oz blended scotch whisky
- 1/2 tsp confectioner’s sugar/powdered sugar
- 1/2 lemon
- Shake and strain all the ingredients into a sour glass. Optionally garnish with a slice of lemon and a cherry.
Get a great deal on the whisky for the recipe with Nowcado for Android or iOS.
You can avoid getting specialized brown sugar for yesterday’s drink recipe with this trick. All you need to do is take plain old granulated sugar and add molasses to it. The ratio is approximately 1 tbsp molasses to 1 cup of sugar for light brown sugar, and 2 tbsp molasses to 1 cup of sugar for dark brown sugar or packed brown sugar. Simply mix them together until the ingredients are well combined. This trick can of course be used in any recipe that requires brown sugar.
Here’s a great recipe from cocktails.about.com for hot buttered rum, a classic drink.
- 1 small slice soft butter
- 1 tsp brown sugar
- Optional spices to taste: ground cinnamon, ground nutmeg, allspice
- Vanilla extract
- 2 ounces dark rum
- Hot water
- Place the butter, sugar and spices at the bottom of an Irish coffee glass or mug.
- Mix well or muddle.
- Pour in the rum and hot water.
Get a great deal on the rum for the recipe with Nowcado for Android or iOS.