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As I mentioned in yesterday's post, I wanted to find some more uses for the dehydrated liqueurs I spent a few months developing. The index to that experimentation is here. Yesterday I tried putting dehydrated liqueurs into pill capsules, but these did not readily dissolve in any of the drinks I put them in. So I went online and bought a pill press. You'll find them online often called a "pollen press" to make some sort of pollen pills (and I get the impression that they're also used in vaporizers with marijuana). Anyway, the one I bought was this simple... Read more →

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You'll remember I spent a few months figuring out the best way to dehydrate liqueurs into flavored sugars. Now I'm finding new ways to use those liqueur-flavored sugars. Typically bartenders who use these dehydrated liqueurs sprinkle some on top of an egg white foam or use them as a rimming sugar on a cocktail glass. But I had the idea to use them as an optional flavor enhancer to cocktails - give the customer a drink and some powdered liqueur and let them add it if desired. (Some bars do this with bitters and tinctures.) So I bought some vegetarian... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

As part of my ongoing study of sugar in spirits and cocktails, I am curious to know what sugars bartenders are using in their bars - raw sugars, simple syrups, and any other sugars. Bartenders: I'd love it if you'd send me a picture of your sugar and tell me about your program. I got the idea for a series from Dave Kwiatkowski of Sugar House in Detroit, who sent a picture of his sugar. Kwiatkowski says, "It's certified fair trade Malawian natural demerara sugar. It's extremely sweet and an amazingly rich tasting, so instead of a 2:1 we use... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

Alcademics reader Warren mailed me a picture of a sugar packet he picked up near Cancun. It's labelled "Mascabado," which is the same thing as muscovado. According to Sugar.org, "Muscovado sugar, a British specialty brown sugar, is very dark brown and has a particularly strong molasses flavor. The crystals are slightly coarser and stickier in texture than "regular" brown sugar." The Sugar Spirit Project is sponsored by Bacardi Rum. Content created and owned by Camper English for Alcademics. For the project index follow this link. Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

I keep finding information about sugar in unexpected places. Previously as part of the Sugar Spirit project I read this from Sugar.org, the sugar industry's website: Sugar is simply separated from the beet or cane plant, and the result is 99.95% pure sucrose (sugar). The sucrose from sugar beets and sugar cane is not only identical to one another, but each is the same as the sucrose present in fruits and vegetables. But I've come across some contradictory statements in a different book. I've been reading Bi-Rite Market's Eat Good Food: A Grocer's Guide to Shopping, Cooking & Creating Community... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

As part of the Sugar Spirit project, I am starting to be more aware of types of sugar in other countries. When traveling to Italy recently, I picked up a couple of packets of sugar. The "classico" sugar, according to my trip host, would be Italian-produced crystallized beet sugar. The (slightly racist?) "tropical" sugar is labelled as "zucchero bruno di canna" or "brown sugar of cane," so it's like Sugar in the Raw but the grains are smaller. Not a huge revelation but one data point that will hopefully be part of a large collection of others going forward. The... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

In the Sugar Spirit Project we've looked at the history of sugarcane and sugar production (project index here). In this post we'll look at sugar production today. Some of this information may be out of date due to the date of my reference books/websites, so please take it all with a grain of salt. Nowadays, sugar is not longer a major export in the Caribbean except for Guyana, the Dominican Republic, and Cuba. In India, the sugar industry is not large plantation-based but from small peasant holdings. The cane is processed by private companies or cooperatives. This is because citizens... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.

For the most part rum is made from molasses, the byproduct of sugar production. So when we study the issue of the environmental impact of sugarcane production we need to keep in mind that molasses is the waste product of sugar production. Rum is recycling! That said, we're studying not just sugar but sugarcane production so let's look at its impact. Most of this information comes from Sugar: A Bittersweet History by Elizabeth Abbott (2008). See the references page for more information. In Cuba where they couldn’t purchase pesticides and fertilizers due to economic issues, they made their own version... Read more →

Camper's Book: Tonic Water AKA G&T WTF is now available for sale.