How to make Powdered Sugar to use in cocktails

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I started using powdered sugar in cocktails when I wanted an easier way to incorporate sugar into a cocktail that was not a syrup and would dissolve easier than using the milk frother. Part of this stems from me hating my current milk frother, breaking my more expensive one, and always misplacing it.
When I was younger I would watch ‪@AltonBrown‬ and there were always super simple techniques you could pick up. Making brown sugar from white sugar + molasses in a food processor or making your own powdered sugar using just sugar and a blender.
The only consistent issue that can comes up is that without the cornstarch the sugar can clump and makes it more difficult to get an exact measurement each time. However, I experimented with measuring and weighing out 1.5 tsp of granulated sugar and found that the weight would vary widely, often by more than 15%. Anything in cocktails that is measured in tsp, tbsp, oz or even ML will end up not being exact every time, and I'm okay with that.
The Rum Reader has several pieces under the "Daquiri Dossier Series" and I suggest you start from the beginning: www.rumreader.com/category/cu...
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📃 Episode Chapters 📃
00:00 Introduction and why?
03:43 Make your own powdered sugar
04:48 Re-configure your recipe
#Cocktails #TikiCocktail #TropicalCocktails

Опубликовано:

4 июл 2024

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Комментарии : 48

@user-ci5sf5qj2k 5 дней назад

Thanks for this. Seeking Daiquiri "perfection" is my never ending quest!

@robmichaels4728 8 дней назад

Thank you!! This is such an easy thing to try. Derek, you are really starting to make it big, drawing negative comments from argumentative people. If you like it- use it. Or don't. Or don't try it. I, for one, and happy to learn new or different ways to try in my cocktails- especially one this easy. I tried this, I actually don't care for it. But I am 100% glad I got to try for myself and decide. Thank you, Derek, for opening our eyes to other ways, possibly better ways, to enjoy our cocktails.

@DerBarbier 10 дней назад

I think it's cool that you make a video about a simple technique. It does make home bartending more accessible for a broad audience. I remember that in germany the swap of simple sirup to powdered sugar is associated with Charles Schuhmann which present it as a efficient and cool hack. In his american bar book many recipes calls for powdered sugar instead of simple sirup. If i remember correctely even his basic Whiskey Sour recipe.

@YambagJohnson 10 дней назад

If I'm lazy I buy castor/superfine sugar from my local grocer. No additives, only sugar. May be slightly more coarse than doing it manually, but castor sugar dissolves in caipirhinas just fine in my experience.

@jjdawg9918 10 дней назад

I you live a humid area like I do then you can try using a Foodsaver mason jar attachment to pull the air(and humidity) out the jar. Otherwise I use one of those cheap coffee grinders to make small quick batch. P.S. For those that do any baking this sugar tastes far better for icings and glazes where you don't want to taste any hint of those anti-caking agents

@TKGentryArt 4 дня назад

Excellent! Thanks for the info. Def gonna try it with Demerara sugar.

@amalgamator2 8 дней назад

We need a BLIND daiquiri taste test! Bar sugar va Demerara vs Turbinado vs white.

@Succumbed2Rum 9 дней назад

This is really interesting. I've considered it before but your point about it being a shelf stable alternative to simple syrups has me ready to try it. Thanks!

@skipsterz 8 дней назад

Thanks for sharing one of your hacks! IDK….I’m of the thought that I can control dilution much more easily than the flavor and consistency of the limes I happen to juice. Especially if I shake with larger ice instead of “blend/mix” with pebble ice. It’s awesome to develop and share our techniques with fellow cocktail enthusiasts. I would like to try this in specialty scenarios, like with maple sugar for strictly alcohol cocktails like in a rum old fashioned (se, w/black walnut bitters and a Rye finished rum). Or possibly, hot drinks like a Rum Hot Toddy with a splash of apple cider. Cheers!

@Joshdr99 9 дней назад

I love that you mentioned AB again. I discovered him about 22 years ago (crazy) and although I had watched many cooking shows before, his was the first I actually made the recipes from. I remember and thought of the blender powdered sugar the minute you mentioned making powdered sugar. On a different note, if you go to The First Legal Rum Distillery in Key West they do actually put granulated Demerara sugar in their drinks. I was surprised by it and it is interesting having the granules in the bottom and getting them in a sip of your drink but I did enjoy it.

@JohnGYoung 10 дней назад

Great video! I just learned something new… Always wondered why commercial powdered sugar never worked in my daiquiris! My guess is it’s also a little cheaper to make your own. So glad I discovered your channel!

@HeyBoz-04 9 дней назад

@@JohnGYoung It's a lot cheaper, on a per ounce basis. And for not a lot of work on the sugar company's part. Powdered sugar is practically a freebie for them from their manufacturing process.

@JasonBunting 10 дней назад

How are there so few views on this? What happened to the other copy? Regardless, making this sugar today to try in my daiquiri tonight... Looking forward to the placebo effect's effect.

@ultimatemaitai 10 дней назад

Love it

@ApothecaryAlyth 10 дней назад

Another great video. I powder my demerara sugar because it makes it incorporate easier/quicker for syrups. Also goes great in a Caipirinha using the Death & Co spec.

@HeyBoz-04 10 дней назад

As an ardent amateur baker, I've been doing this for years already. I haven't bought powdered sugar in...I can't even remember the last time.

@erickhines4121 10 дней назад

Have you tried, piloncillo syrup? It's the absolute best imo cheers! 🥂

@makeanddrink 9 дней назад

Not yet!

@prufrockrenegade 9 дней назад

Domino Quick Dissolve is good enough for me for the few drinks I use it for, even though it is on the expensive side. I'll keep this in mind next time I run out

@benandrovich112 9 дней назад

Now you tell us?? After multiple videos of you using it! Now I have to go back and make all those daiquiris again!

@BigHairyCrank 10 дней назад

Things are getting creepy....I ran out of bar sugar and just blitzed up some this morning. It's great for coffee and tea as well since it dissolves immediately. I also use the 2 tsp of powdered sugar in a daiquiri. Over time I've noticed the sugar self compacts in the storage jar, so I always fluff it little before measuring. I've always used white sugar in daiquiris. Have you done a "taste test" with the different sugars in a daiquiri? I tried it with black tea and could not taste any difference between sugars.

@populardrinker 10 дней назад

Someday, I hope, I’ll finally understand how to make a daiquiri

@jack__attack 9 дней назад

Great video! Question: For the Tropical Standard Daquiri, it calls for 1 Tbsp of granulated sugar, would I use half that or double that in powdered sugar?

@makeanddrink 9 дней назад

There’s no equal ratio. Powdered sugar will take up more volume than granulated so you’d need more, exactly how much you’d need to weigh.

@adamg.manning6088 9 дней назад

I make either 10:3:2 or 12:3:2 Daiquiris (depending on abv) and I’ve never never slammed a tasty, ice cold Daiquiri and thought it too diluted. I can only see the dilution from syrup becoming and issue if you use far too much lime juice and have to up the syrup too much to balance. Once you get the drink cold enough, the dilution through shaking plateaus out. I just find this is trying to fix a problem that doesn’t need to be fixed if you’re already dealing with it in your ratios.

@makeanddrink 9 дней назад

This is all personal preference It’s also not just dilution. It’s also about making a Daiquiri as was originally made in Cuba. Using a powdered sugar is the same as a granulated sugar, but this will simply dissolve easier. It’s about getting a 40% ABV rum closer to the higher proof ABV rums that were traditionally used. To me having a 12:3:2 ratio is more complex than 2 teaspoons. You will end up with more water if you use a syrup. That’s just a fact. Also about simplicity. About being able to use other sugars. Not having to keep even more syrups on hand in a refrigerator or freezer. But not for everyone. If someone is content with how they do it then this or any other method are not for them.

@markusfreund6961 9 дней назад

How do you make powdered sugar? You take sugar and powder it. Next week: chewing gum. Silly jokes asaide, though, I haven't actually thought about the water added by syrup -- but now I'm intrigued. Gonna have to blend some brown sugar and play around with it. Thank you for the inspiration 👍🥂

@TheBarIntern 9 дней назад

Part of me wanted to see a taste test comparison between the 4

@Lawlzinator 10 дней назад

Be careful around sources of ignition. Powdered sugars are highly flammable.

@tularjaggs334 10 дней назад

What about chilling your booze to further control dilution? I use refrigerated citrus anyway but what if everything is cold before you even start? Lime from fridge, rum from freezer, and powdered sugar. Is there a point where you'd want more dilution? Testing will commence. Personally I'm at chilled lime and rum and using gum syrup (also chilled). Something about the taste and texture of the the gum adds a lot.

@makeanddrink 9 дней назад

Yeah you could definitely do that but I don't since that means you're locked into one specific rum or you have to plan ahead and put that in the freezer well before making the cocktail.

@tularjaggs334 9 дней назад

@@makeanddrink Yeah, it IS a step. Considering the amount of prep and waiting times to make some of these ingredients though, pouring a few ounces of rum and putting it in the freezer an hour ahead of time seems like nothing.

@makeanddrink 9 дней назад

For sure. Not saying anyone should not do this. Just explaining why I don’t.

@kellythompson1206 7 дней назад

I had that brand of Demerara sugar until I had some undissolved in a drink and realized it is white sugar sprayed with molasses.

@makeanddrink 7 дней назад

Well they claim to process it the same way real Demerara sugar is supposed be made.

@jakerouse2328 6 дней назад

All Demerara sugar crystals are white, it is Demerara because more molasses is allowed to remain on the surface as compared to other types of sugars. “Wash” any “brown” sugar and you will get white crystals.

@kellythompson1206 4 дня назад

@@jakerouse2328Thanks! Now I know. Forgot to go research this

@lesliebowles3649 9 дней назад

If I only need a little I grind it in a spice/coffee grinder.

@benandrovich112 9 дней назад

Now you tell us??

@lokmtb8503 9 дней назад

"1 oz of simple syrup will add more than half an ounce of water to your cocktail" umm 50 brix simple syrup is half water. So at most it would add half an ounce of water.

@makeanddrink 9 дней назад

50 Brix if making by weight. Now do volume. Which is how most people actually make simple syrup. Nice try.

@lokmtb8503 9 дней назад

@@makeanddrink ehhh YOU don't make syrups by volume. It's not fair to catch me on a technicality that some people use inferior methods to make syrups. Especially when in all of your videos you explain how to make syrups by mass. SC book does it by mass etc. I was hoping you weren't going to call me out of the fact that an ounce of 50 brix syrup adds more than half an ounce of water to a cocktail because the extra 1/2 oz of water is adding extra mass to the system which has to be chilled which adds some extra dilution adding up to > 0.5 oz of water total added.

@makeanddrink 9 дней назад

@lokmtb8503 yeah definitely not that technical. But yes, you are correct on the 50 Brix 1:1. And while I didn’t say it in the video that “more than 1/2” was referencing that most people do make syrups by using cups. Just trying to drive home the point of how much water can be in a syrup.

@none_remaining 9 дней назад

I measure my syrup ingredients by weight when making the syrup. I measure the syrup by volume when making the cocktail. At that point I believe 30ml of 50 brix simple would have more than 15ml of water in it, would it not?

@lokmtb8503 9 дней назад

@@none_remaining Damn you nailed it! Great point! A 50 brix solution should have a density of 1.21. So 30 mL of 50 brix simple syrup should weigh 36.3 grams hence it would have 18.15 g of water and sugar. So 18.15 mL water which is >.5 oz of water. *Facepalm* Well I use 2:1 syrups anyways 😜