Sugar cube

Sugar cubes (seldom called sugar lumps) are white or brown granulated sugars lightly heated and pressed together in a block shape. They are used to sweeten beverages. The origin of the sugar cube took place in a town called Dačice in Moravia, now part of the Czech Republic. Its founder, a Swiss-born man named Jakub Kryštof Rad, was in control of a sugar factory in the region.

The brown sugar cubes, a more healthy variant of the white cubes, are used in bakery applications, specifically for recipes that call for a crunchy crumb topping such as coffee cakes, cobblers, or pies. The preparation of the cubes is simple, pressing granulated sugar, combined with a bit of sugar liquid to help glue them together, into cube shapes.

Sugar cube is also great with

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Champagne Cocktail

A champagne cocktail is an alcoholic cocktail made with sugar, Angostura bitters, Champagne, brandy and a maraschino cherry as a garnish. A recipe for the cocktail appears as early as "Professor" Jerry Thomas' Bon Vivant's Companion (1862), which omits the brandy or cognac and is considered to be the "classic" American version. It is also one of the IBA official cocktails.

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The Sazerac is a local variation of a cognac or whiskey cocktail originally from New Orleans, named for the Sazerac de Forge et Fils brand of cognac brandy. The drink is most traditionally a combination of cognac or rye whiskey, absinthe, Peychaud's Bitters, and sugar. The cocktail, which is a close cousin to the Old Fashioned, has been kicking around in one form or another since as early as 1838 and was trademarked in 1900 by Sazerac Co.