I have a story in the new March/April issue of Fine Cooking magazine. It's about the variety of ways to sweeten cocktails with raw sugars, maple syrup, agave, honey, etc.
Pick up a copy to find a Mamie Taylor variation with evaporated organic cane sugar by Thad Vogler of Bar Agricole in San Francisco, an agave-sweetened refresher from Ted Kilgore of Taste by Niche in St. Louis, and a honey champagne bittered mojito variation from yours truly.
I hope to blog some more information on various types of raw sugars I learned about while researching the story, as it might be useful. I was on the phone to sugar scientists conducting interviews for a couple hours and it turns out it's pretty hard to describe exact differences in any meaningful way. But I'll try when I get the chance.
In the meantime, run screaming to your local newsstand to pick up the new copy of Fine Cooking!