Hey guys! I hope everyone that celebrated Christmas this week had a fantastic one. This was the first year that I did not spend Christmas eve and day at my parents’ home. (I had to push the trip back to this weekend due to some scheduling issues.) It was a little strange, but we managed to have a fine little holiday here, complete with beef Wellington and hot buttered rum. And that time not spent traveling meant I could do a little New Year’s Eve planning on Thursday!
I’ve become very fond of bringing a bottle of Angostura and a box of sugar cubes to New Year’s Eve parties, then making friends by pushing champagne cocktails on guests. They’re simple and they look cool, which makes them a perfect low-maintenance party drink. For some reason, however, I’ve had a difficult time finding sugar cubes around here. I spent about 15 minutes staring at box upon box of sugar in the baking aisle of a Price Chopper last year, convinced I was simply overlooking the sugar cubes. I wasn’t. I then begrudgingly spent $12 on demerara sugar cubes at a natural foods market, and grumbled about it for several days after.
So this year, I decided to make my own. Then it occurred to me that, not only could I make the sugar cubes, but I could make them with Angostura. They would be pink. I’d get to put them in a cute jar (complete with mini tongs!) and be that crazy person that made sugar cubes. WIN.
These are crazy easy to make. I have these silicone mini ice cube molds, which make the most perfect sugar cubes. If you don’t have something similar, don’t despair. You can press the sugar into a large sheet, then cut them into cubes and let them dry in a 250° oven. They’ll be a little more “rustic,” but hey, rustic = charming, right? I haven’t tried the oven method myself, but you can find instructions here.
Homemade Angostura Sugar Cubes
1 cup of superfine sugar
1 tablespoon (1/2 fl oz.) of Angostura bitters
Combine sugar and bitters in a bowl and stir until liquid is evenly distributed. Press into molds, packing it down as much as possible.
Microwave at 50% power for 20–30 seconds. Alternatively, you can let the molds sit out overnight to dry and harden. Once set, pop the cubes out of the mold.
1 Angostura sugar cube
twist of lemon
Place the sugar cube in the bottom of a champagne flute. (Add another dash of bitters if you like to really taste them — this is my preference.) Top with champagne, then garnish with the twist of lemon.
I hope you all have a wonderful New Year!