For the last few days I’ve been mildly obsessed with locating some superfine sugar, also known as bar sugar or castor sugar. This stuff is often called for in drink recipes. It dissolves faster than common granulated sugar — which, incidentally, is often labeled “extra fine,” but don’t get confused. Superfine is finer than extra fine, but less fine than powdered confectioner’s sugar.

Yet I’ve never owned any, and I can’t find it anywhere locally. I tried Rouse’s, Martin’s Wine Cellar, Dorginac’s and Whole Foods — no dice.

So finally, last night, I took matters into my own hands. I dumped a cup of regular sugar in the blender, ground it up for about a minute. Voilá. That was easy, and probably cheaper than what I get in the store anyway.

Making a good old-fashioned just got a little easier.

13 Replies to “Superfine”

  1. Foodie lurker here… you can make simple syrup and keep it in your fridge – no dissolving in drinks necessary. One part sugar to one part water. Bring the water to a boil and take off the heat. Add in sugar. Allow it to dissolve and cool. Keeps for a month. (Some add more sugar – depends on your tastes). Back to lurking now.

  2. I’ve bought it at Whole Foods in the past, but it has been missing from their shelves recently.

    Although it’s not as much fun, I’ve switched to simple syrup for my Old Fashioneds.

  3. Matt: I like brandy and whiskey just about equally, so I can go either way… though come to think of it I’m not sure I’ve made a brandy old-fashioned. I’ve been known to make a brandy Manhattan. But right now I’ve got a decanter full of bourbon, so that’s what I’m drinking when I indulge.

  4. I saw your blender method on Martha Stewart years ago. And you’re absolutely right: DIY is way cheaper. (See, B, you’re already on your way to that one income household thing! Keep using that noggin! ;-))

  5. Refined sugar as we know was originally invented in Louisiana. In fact, one of the original metal pots is on display (outside) on LSU’s campus. Hence, the Sugar Bowl.

    Prior to that, people relied on molasses which is just so delicious.

  6. The superfine is news to me. I feel like I’m missing out on a drink recipe. I looked up the old-fashioned and there were a ton of recipes. What makes an old-fashioned what it is?

    @Terri… sounds good. I might give it a try. My first go at the ice cream maker I just used whatever I had handy (apples, kiwi, lemon). It ended up being a little too sweet, but still good. Last couple of frozen yogurt’s I did I added a tad of vodka to soften it up. My cell phone quality sorbet video:

  7. superfine?
    yes you are
    you one talk drink a water
    you got flock a seagulls do
    you hang with swedes
    listenin to abba
    dancing queen seventeen
    that’s you

  8. Sean: I’m sure there are many variations, but in my book you make an old-fashioned like this. Dissolve a teaspoon of sugar (like Mary Poppins) in a teaspoon of water with Angostura bitters, then add whiskey and ice.

    1RandyQ: That’s really… um.. interesting. Are these the lyrics to a song I’ve never heard, or is this a poem about me? Actually, if the latter, I think I’d rather not know…

  9. Even refrigerated, simple syrup will spoil after 3-4 weeks.

    Robert Hess ( recommends adding 1 ounce of vodka to 8 ounces syrup to extend its shelf life.

  10. C&H makes “bakers sugar” that is so fine and tasty on a rim…..yum…makes my mouth water! Not sure if they sell C&H in LA…I’m from Ca.

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