Pour absinthe into a glass.
Place sugar cube in a spoon over the glass of absinthe.
Pour mineral water over sugar cube until cube is disolved into the absinthe.
The color of the resulting fluid should now be a thin but milky white.
Drink the mixture and repeat 3 or 4 times.
Cut off your ear with a large chef's knife and send to ex-girlfriend.
At this point, the regret should have set in.
Enjoy!
Place sugar cube in the bottom of a champagne glass. Mix the gin, Cointreau, and lime, and top cocktail with champagne.
(1/2 mixture and 1/2 champagne....will prevent it from being too strong).
Place sugar cube on an absinthe spoon or in small strainer set over a glass. Pour absinthe over sugar cube into the glass.\n Watch Now
Light the sugar cube on fire and allow sugar to caramelize for 10 to 15 seconds. Slowly pour water over sugar cube until it dissolves and the drink begins to turn opaque. Stir to combine.\n Watch Now
Crop the sugar cube into a champagne flute & add a good splash of bitters to saturate the sugar cube.
Slowly pour in the sparkling grape juice & serve garnished with the orange twist.
Place sugar cube into a Champagne glass. Drip absinthe over the cube. Fill glass with sparkling wine. Float cognac on top; garnish with lemon twist.
owl.
Add the flour, sugar, eggs, salt and melted butter
Place the sugar cube into a Champagne flute, and drop the bitters onto the sugar. Fill the flute with Champagne, and serve. Do not stir.
oy Sauce, Mirin, and the sugar cube into another bowl.
Take
Muddle sugar cube, water, and bitters in an old fashioned glass for 1 minute. Pour in whiskey and stir for an additional minute. Squeeze the lemon twist over the glass and drop it in. Add ice cubes. Garnish with a slice of orange and a maraschino cherry; serve with a swizzle stick.
Place the fruit in the bottom of a mixing glass.
Add the sugar cube and a dash of ginger beer.
Muddle to release the juices.
Strain into an old-fashioned glass filled with crushed ice.
Top with ginger beer.
Garnish with a sprig of fresh mint on top of the drink if desired.
Serve with a straw.
Mix and sift flour, baking powder, baking soda and salt.
Cream butter or margarine and sugar.
Add egg and yolk.
Beat until smooth and light.
Add water alternately with dry ingredients.
Add Burnt Sugar Syrup.
Pour into 2 greased and floured 8-inch pans. Bake at 350\u00b0 for 25 to 30 minutes.
Use the recipe for the Burnt Sugar Icing to frost the cake.
Place the sugar cube and bitters into an old fashioned glass (8-12 oz. tumbler style glass) and muddle together with a spoon or muddler. (We prefer to use the super-fine sugar because you can stir it all together without muddling.).
Add some ice, to your liking.
Add the brandy or whiskey.
Top off the glass with either 50/50 soda or 7-up (sour or sweet!).
Garnish as described above.
Fill ice into cocktail glass and place in the freezer.
Place 2 lime wedges and the sugar cube into a cocktail shaker and mash well with a cocktail muddler. Pour in ice, lime juice, and vodka, cover, and shake until the outside of the shaker has frosted.
Remove ice from cocktail glass; wipe dry with a paper towel. Rub a lime wedge around the rim of the glass. Strain the contents into the chilled glass and garnish with a twist of lime zest.
Place sugar cube on a small vessel. Drop
Fill a rocks glass with 1 cup ice and set aside to chill, about 5 minutes. Discard ice.
Combine Peychaud's Bitters, Angostura Bitters and sugar cube in a cocktail shaker; mash well with a cocktail muddler. Add 1 cup ice and whiskey. Stir until chilled and strain into the chilled glass.
Twist a lemon peel over the surface of the cocktail to extract the essence; discard lemon peel.
Prepare Sugar Biscuits (recipe#59864): Brush tops of frozen
Put the sugar cube(s) in a mug. Add the brandy, then fill with hot coffee.
Top with whipped cream and serve.
archment paper. Lightly crack the sugar cubes, but don't crush
Mix the confectioners sugar and water.
Add 1 or 2 drops of food coloring to tint the frosting the color you desire. You can use red for roses, blue for forget-me-nots, green for leaves - or whatever colors or designs you want!).
Scoop some of the icing into a decorating bag, fitted with the tip of your choice.
Make tiny flowers and leaves on your sugar cubes, or create your own designs.
arge bowl, cream butter and sugar with electric mixer.
Beat