Fine Cocktails in Fine Cooking Magazine

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.

FineCookingMarchAprilCover

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!

Comments

6 responses to “Fine Cocktails in Fine Cooking Magazine”

  1. Jackie Avatar
    Jackie

    I love Fine Cooking mag and will certainly make sure I get this copy to read your article. well done!
    I have a sugar question: It’s been brought to my attention that there’s vegan sugar. I would have assumed all sugar was vegan as it comes from plant matter. However, I was informed that most sugar is processed with animal bones. Is that true?

  2. Camper English Avatar

    Jackie- Wow- you’re right:
    https://www.sucrose.com/bonechar.html
    They make it sound like it’s not commonly used anymore, but it’s another good reason to use less-processed sugars like turbinado (sugar in the raw), demerara, cane sugar syrup, and (probably) evaporated cane juice.
    Thanks for the heads-up on that one!

  3. Jackie Avatar
    Jackie

    And thank you for the link! That sheds a bit more light on the topic. Thank goodness it’s easier to get other types of sugar these days.

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