Bartenders Reach for New Cocktail Sweeteners

These sugar substitutes add loads of flavor, without the calories.



If you have a sweet tooth when it comes to cocktails, you’ll want to know that bartenders are increasingly turning to sweeteners beyond sugar, including products like honey, maple syrup and agave nectar.

Molasses—most often associated with gingerbread—adds a dark, spicy note to the Main Street cocktail (Wasmund’s Moonshine with lime and cinnamon-infused molasses) served at Trummer’s on Main in Clifton, Virginia.

Meanwhile, maple syrup, another coolweather staple, adds complex sweetness to the Rattlesnake, a riff on the rye sour, at Bar Agricole in San Francisco. (It doesn’t hurt that maple also flavors spirits like Vermont Spirits Gold Vodka and Tap 357 Canadian Maple Rye Whisky.)

Further, as “skinny” cocktails pick up steam, the natural sugar substitute stevia also is heading to the bar. The Truvia brand recently launched a package specifically for brewing into cocktail-friendly simple syrup. Now, isn’t that sweet?

Edit Module
Edit Module

Related Articles

Everything You Need to Know About Sweet Wine

Here’s your everything guide on how the sweet stuff is made, plus six elixirs that will electrify your Valentine's Day.

Do You Need a Cellar?

If your storage specs aren’t up to snuff, you’re putting your pleasure and your hard-earned dough at risk.

A Drink with Robert De Niro

We talk to the Academy Award-winning actor and restaurateur about his favorite cocktail and new vodka.

Riding Santa Barbara's Urban Wine Wave

Six wineries opt for city warehouse space over estate vineyards.
Edit Module Edit Module
Edit Module

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Edit Module
Edit Module

Shop

Edit Module
>
Edit Module
Edit ModuleShow TagsEdit Module

Related Web Articles