Holiday Old-Fashioned Sugar Cubes 100.000

Deb Lindsey for The Washington Post; food styling by Lisa Cherkasky for The Washington Post

Spirits Nov 8, 2018

A classic Old-Fashioned cocktail starts with muddling sugar and bitters together; with these cubes, the bitters are already included, along with a dash of vanilla and citrus zest.

You can serve them in drinks, and you'll have enough to send some home with guests. To use these in an Old-Fashioned cocktail, add two of these sugar cubes to a rocks glass, top with the whiskey of your choice, and crush the sugar cube with the back of a spoon or muddler. Add a couple of ice cubes and swirl the contents.

To read the accompanying story, see: A make-your-own-Old-Fashioned bar is the sanity-saving solution your Thanksgiving needs.

Make Ahead: The sugar cubes (as well as the broken bits) can be stored in an airtight container for up to several months.


Servings:
100 - 110 pieces

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 100-110 pieces

Ingredients
  • 2 cups sugar
  • 1 tablespoon Angostura bitters
  • 1 tablespoon orange bitters
  • 1/8 teaspoon vanilla extract
  • 1/2 teaspoon finely grated orange zest

Directions

Preheat the oven to 250 degrees. Line an 8-inch square baking pan with enough parchment paper so that two sides have some overhang (for easy lifting).

Whisk together the sugar, both bitters, the vanilla extract and orange zest in a mixing bowl, until thoroughly incorporated; the sugar will be tinted a pale, orangey pink).

Spread the sugar mixture evenly in the baking dish, then use the bottom of a glass to press/pack it down. Working gently, use a sharp, thin knife to score/slice the pressed mixture into 1/2-inch cubes. Bake (middle rack) for 20 to 25 minutes, until set.

Let cool completely before lifting the slab out of the pan and gently breaking apart the cubes. There will be a significant number of crumbled ones; that's okay. Save that sugar in a separate container.

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Recipe Source

From Spirits columnist M. Carrie Allan.

Tested by M. Carrie Allan.

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