Sugar

Description:

Sugar is a simple sweetener, but it dissolves more slowly than syrup in cold cocktails. It is useful when texture, preparation ritual, or slow dissolution in the glass matters. Additions like this sit between flavor and aroma. They are easy to underestimate, but they can make a familiar recipe warmer, spicier, or more dimensional. Dry sugar should be muddled until fully dissolved or turned into syrup unless the recipe relies on crystalline texture. Undissolved grains make sweetness arrive in bursts.