Sweetening
Dry sugar does not dissolve readily in alcohol.
Therefore in mixing sweetened drinks, put in the sugar
and non-alcoholic contents first, so the sugar can dissolve.
If necessary, add a splash of water or soda to the sugar.
A better and surer way to sweeten drinks
is to prepare some sugar-syrup prior to making your cocktails
-equal parts of sugar and water, stir then let dissolve.
A spoon of sugar-syrup equals a spoon of sugar in any of these recipes.
Honey, Maple and Corn Syrup can be used in place of Sugar-Syrup. But they do flavour your mix as well as sweetening it.
Grenadine adds pinkness and sweetness - a very useful ingredient.
It is concentrated and must be used in moderation.
This is also true for Falurnum, Orgeat, etc.
True liqueurs, like Benedictine, Cointreau, and Strega,
give sweetness to a drink; since they are very concentrated
and powerful in flavour, discretion is required in their use.
A few drops added to any simple recipe will give an interesting savor to the drink.
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