44 Orange Liqueur Recipe

Step 4 Add the Sugar

Now add your sugar over the top of the alcohol. The original recipe called for 44 sugar cubes but I substituted 6 tablespoons of sugar. Because sugar cubes come in so many sizes, the amount of sugar can too easily get out of hand, so proceed with caution. I found 6 tbsps to be a good starting amount and more can be added later to taste.

Comments

[Christopher B.]

Cubed sugar is in teaspoon volumes... 1 cube = 1 tsp. 6 Tbl. of sugar would only be 18 tsp. so you don't even have half the sugar in the original recipe. 44 tsp. of sugar sounds like it would be WAY too sweet anyway, though.

[Tysonwein]

If you used grain alcohol (note: Everclear grain alcohol is available in 151 proof and in some states, 190 proof) the author suggests you would dilute with 1 cup of water. If you consider that most liqueurs use simple syrup for sweetness and texture, and that simple syrup is equal parts water and sugar, 44 tsp of sugar would end up being slightly weak, but nobody would notice. The missing 4 tsp that would make up an even cup would probably just end up on the kitchen counter anyway. I imagine that if one were using 151 proof, this mixture would probably be a little too sweet for some, but if one were using 190 proof, I'd probably want to dilute it even further, for comfort (chemical burns to the lungs aren't fun!). Not that 190 proof is even sold in California. I'd have to drive to Nevada to get it. Christopher B., this was not meant in any way as an argument, and in fact I appreciate you bringing out the standard expected sugar content for a sugar cube. I just thought I might be able to address the "too sweet" concern. Now I want to try it both ways (4 ways, if one counts trying 6 tsp vs. 44 tsp with 151 proof and again with 190).