DIY Sugar Cubes
If you’re making Champagne cocktails, why not make them even more incredible with homemade sugar cubes.
One thing I love about the classic champagne cocktail is how easy it is to customize it. I discovered how to make homemade sugar cubes last year, and I’m hooked. It’s surprisingly easy, and they’re also delicious in coffee and tea!
To make your own sugar cubes, all you need is sugar, water and an egg white. Toss in a couple dashes of flavoring, and maybe a couple drops of liquid food coloring (if that’s your thing) and you’ve got a mixture that’ll dry into sugar cubes. You can either use a knife to make cubes or fondant cutters to make pretty shapes.
If you really like making your own sugar cubes, here’s an idea for you: Last year, I hosted a holiday party and set up a champagne cocktail bar for my guests. I made four different kinds of sugar cubes and served them alongside champagne and nonalcoholic sparkling cider as well as brandy and vodka. I let guests dream up their own sparkling cocktails, and it was so much fun to see the delight on their faces as their sugar cubes danced in their glasses. I made classic bitters, lemon, rose and lavender sugar cubes. So good! Here are some more flavor ideas:
From your bar
● cocktail bitters such as Angostura or Peychaud’s
● a few drops of flavored liqueurs, like Crème de Menthe or Crème de Cassis.
● orange juice
● lemon juice
● lime juice
● pomegranate juice
● pineapple juice
● grapefruit juice
● peach puree
● mango juice
● coconut water
● lavender extract
● rose water
● vanilla extract
● almond extract
● peppermint extract
● cold-brew coffee
Using an egg separator, spoon or the eggshell, break an egg and separate the egg white from the yolk. You can discard the yolk or save it for an omelet! We’re only going to need the egg white for the sugar cubes, though. Put the egg white in a small bowl and set aside.
In a small mixing bowl, combine 1/4 cup of granulated sugar and 1/2 teaspoon water.
Add your flavoring and food coloring, if you’re using them. You only need a few dashes to flavor the sugar. You could also measure out up to 1/4 teaspoon. (I used Angostura bitters here.) If you’re using food color, start with 1-2 drops of your desired color and add more if needed.
Stir together. The mixture will be crumbly. That’s normal.
Next, we add the egg white. You only need a tiny little bit, so just dip the tip of your spoon in the egg white and stir it into the sugar. The sugar mixture will become wet and smooth, like really good sandcastle sand. Add a tiny bit more egg white if you need it.
Line a cookie sheet with parchment paper. Turn the sugar mixture out onto the cookie sheet. Using a spoon or rubber spatula, smooth it into an even layer. Use small cookie or fondant cutters to get cute shapes, or use a knife to cut the sugar into cubes, wiping the knife or cutter after each use. Let dry for 24 hours. The next day, you’ll have hard sugar cubes! Yay!