Caster sugar for sweetening liqueurs

[Seagull]

I've been experimenting with liqueur essences recently and using the alternatives to the Still Spirits base packs for cost reasons.

I've just made up a small bottle of Reverendine (no idea what it should taste like) and decided to use caster sugar instead of granulated white to sweeten it.

I think the results are really good although it may be nothing like it should taste like.

Is there any reason why you shouldn't use caster sugar in these recipes?

I thought that as a finer sugar it would dissolve easier and that does seem to be the case.

[Benoit]

It's just a finer grind of normal sugar, no reason it couldn't be used I think it's just the added cost that puts people off. Although if you are sweetening stuff then look into making a simple syrup & using that, it tends to dissolve a little easier & you could still use normal granulated. The trade off is there for the cost of the gas to cook it with I guess, it's all swings & roundabouts!

[packapoo]

Caster sugar I've found certainly eases the way over regular sugar when making liqueurs/doing infusions.

[Easydrinker]

Months ago I bought some Prestige "Cocorum" essence, call it "Malibu", without reading the bottle I used it as previous essences, the result was not bad, others agreed.
Today, no, yesterday I mixed up another bottle, read the label which said add 200g sugar to it!
While weighing it out, I quit at 150g, it just looked SO much.
No problem dissolving it in the spirit by shaking.
That was cheap old granulated.

Robert.

[Mash]

+1 caster sugar is just finer. I never struggle to get it to dissolve.

I also use regular for baking... All butter shortbread mainly.

They only place I use caster is in the dispenser for beer bottling. It just flows better adding to the accuracy.

I will say I have noticed that some granulated is courser than others...no really.