Learn how to make sugar cubes and impress everyone at your next cocktail party or tea party! These colorful, flavorful treats are surprisingly easy to make, and they’ll take your cocktails and tea to the next level.
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You probably know by now that I love to think through every element of a cocktail and break down how it’s made.
To me, a true craft cocktail is layered with hand-crafted or well-planned ingredients.
Is it okay to buy store bought and cut corners?
Absolutely! And I do it all the time.
But if I have the time, I love creating a handmade element to serve to friends when I make them a cocktail or have them over to tea.
Homemade sugar cubes are just so much fun.
I remember my mom, a cordon bleu chef, making cake decorations like flowers out of sugar. Cake decorators can make some incredible things with sugar!
Sugar cubes are just the tip of the iceberg.
How to make sugar cubes
Making sugar cubes is rather easy. You need sugar, of course, and a tiny little bit of water and a little bit of egg white from a pasteurized egg.
Flavoring and food coloring are totally optional, so add those if you wish. (I have some suggestions below!)
I do find that if you are making multiple flavors, the color helps you to distinguish them, but a guessing game could be a whole other element if you choose!
The texture of the mixture should be sandy and not too wet, as if you were building a sandcastle. If the mixture is too watery, the cubes won’t hold their shape. But don’t worry, just stir in some more sugar until you reach the right consistency.
Then, pour the mixture onto a parchment- or silicone-lined baking sheet, pat it into a slab and cut it into shapes like cubes.
How to make sugar cubes into shapes
If you like the cube look, you’ll use a knife to cut them into even strips one way, then the other. Slide a sheet of grid paper or notebook paper under your parchment if you want some help making straight, even lines.
Mine are shaped like stars because I like how cute they look, plus I find a cookie cutter is a little bit easier than cutting them into identical cubes.
And actually, I used a star-shaped fondant cutter, not a cookie cutter, to make these. They are small, about 3/4 inches across.
How to flavor sugar cubes
I made six flavors, but you can make as many or as few as you like.
You can use extracts, essential oils, flavorings and cocktail bitters. Here are a few ideas:
- Angostura bitters or other flavors of bitters
- Vanilla extract
- Lemon extract
- Lime extract or essential oil
- Lavender extract
- Peppermint extract
- Cinnamon essential oil
- Almond extract
- Orange blossom water
- Rose water
You don’t need a lot to get a little bit of flavor in each cube. Just a drop or two will work.
How to color sugar cubes
I use liquid food coloring for my homemade sugar cubes.
If you desire a lighter color, you just need a drop, two at most, because it will go pretty far. You can stir in extra sugar to lighten the hue, if you need to.
How to use sugar cubes
Sugar cubes are delicious in all kinds of drinks. You can even enjoy them at teatime.
One of my favorite ways is with a super simple champagne cocktail, featuring a spirit, some sort of sparkling wine, a sugar cube and a dash of bitters.
Vodka, gin and brandy are great choices, but you can even make a champagne cocktail with bourbon.
There are so many possibilities! Enjoy! // susannah
- 1/4 granulated sugar
- 1/2 teaspoon water
- flavorings, such as Angostura bitters, lemon extract, lavender extract or rose water
- liquid food coloring
- egg white
- In a medium bowl, combine sugar, water, a few drops of flavoring and 1-2 drops food coloring. Stir until color is evenly distributed. Mixture will be crumbly.
- Dip the edge of a spoon in the egg white, then add a couple drops to the sugar mixture and stir to combine. The color will even out and the mixture will become smooth and slick. (It should be close to the perfect consistency for building a sandcastle.)
- Drop the sugar mixture onto a piece of parchment paper. Using a flat spatula or the back of a spoon, pat into desired thickness. (I chose 1/4 inch or so.) Use fondant cutters to cut desired shapes or a knife to cut squares.
- Place the cut pieces onto a piece of parchment. Let dry for 2-3 hours. Store in a cool, dry place in an airtight container up to 6 months.
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Nutrition Information:Yield: 30 Serving Size: 1
Amount Per Serving: Calories: 8Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 2mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g