Demerara Sugar
A coarse, golden raw cane sugar with a subtle molasses flavor, popular in tiki drinks.
Origin
Demerara, a historic Dutch (later British) colonial region on the coast of present-day Guyana, where this style of large-grain, partially refined raw sugar was first produced.
History
Demerara takes its name from a Dutch colonial region of what's now Guyana, established in the 18th century on plantations built with enslaved labor, where the specific processing method (minimally refined, first-pressing cane juice, left with large golden-brown crystals) developed. The name has since become a style designation used well beyond its original geography, with demerara-style sugar now produced in places like Mauritius and South Africa, though Guyana still produces the authentic original. In cocktails, its richer molasses flavor makes it the classic sweetener for a Rum Old Fashioned and other rum- and whiskey-based drinks.
Flavor profile
Rich, toffee-like sweetness with a distinct molasses depth, more flavorful than plain white sugar.
Tasting notes
Large, crunchy golden-brown crystals carry a real toffee-and-molasses flavor beyond simple sweetness, best dissolved into a syrup for cocktail use since the coarse crystals don't dissolve well directly into a cold drink.
Substitutes
- Turbinado sugar, for a very similar large-grain, lightly molasses-flavored substitute.
- Brown sugar, for a comparably rich flavor with a finer, more easily dissolved texture.
- Demerara syrup (pre-dissolved), for the same flavor already in an easily mixable liquid form.
Common cocktails