Sugar cocktails

Sugar is the generalised name for a class of sweet-flavored substances used as food. Sugar is one of the most popularly used ingredients in cocktail making and can be found in cocktails such as the Reno, Raspberry Daiquiri and the Sazerac. Sugar is also widely used in non-alcoholic cocktails such as the Orange Julius.    
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Accomplice

50 ml Vodka, 25 ml Lemon Juice, 12 1/2 ml Sugar Syru...

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Apricot Champagne Sangria

1 Bottle Champagne, 25 ml Apricot Brandy, 2 diced Ap...

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As Night Falls

50 ml Vodka, 25 ml White Grapefruit Juice, 2 Coriand...

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Banana Daiquiri

37 1/2 ml Light Rum, 1 tablespoon Triple Sec, 1 Bana...

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Batida

50 ml Cachaca, 25 ml Fruit Juice, 1 teaspoon Sugar...

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Best Party Sangria

1 bottle of Red Wine, 50 ml Gin, 4 cups Ginger Ale, ...

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Blue Blazer

50 ml Whiskey, 50 ml Hot Water, 2 teaspoons Demerara...

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Brandy Smash

65 ml Brandy, 25 ml Soda Water, 4 sprigs Fresh Mint...

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Broken Heart Martini

65 ml Vodka, 12 1/2 ml Crème de Cacao, 1 tablespoon...

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Bumbo

50 ml Rum, 25 ml Water, 2 Sugar Cubes, sprinkle of C...

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Cable Car

37 1/2 ml Spiced Rum, 20 ml Orange Curacao, 37 1/2 m...

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Caipiblack

50 ml Black Vodka, 1/2 Lime, 2 teaspoons Refined Sug...

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Caipinheiger

50 ml Steinhager, 1/2 Lime, 2 teaspoons Refined Suga...

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Caipirao

50 ml Licor Beirao, 1/2 Lime, 2 teaspoons Refined Su...

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Caipirinha

50 ml Cachaca, 1/2 Lime, 1 teaspoon Brown Sugar, Lim...

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CaipirItaly

50 ml Campari, 1/2 Lime, 2 teaspoons Refined Sugar, ...

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Caipisake

50 ml Sake, 1/2 Lime cut into 4 segments, 2 teaspoon...

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Caipivodka

50 ml Vodka, 1/2 Lime, 2 teaspoons Refined Sugar, Le...

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Champagne Cocktail

100 ml Champagne, 25 ml Brandy, 1 heaped bar spoon S...

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Champagne Fizz

50 ml Gin, 25 ml Lemon Juice, 1 teaspoon Sugar, chil...

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Chicago Cocktail

25 ml Brandy, 25 ml Triple-Sec, 1 dash Angostura Bi...

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Chicago Fizz

25 ml Dark Rum, 25 ml Ruby Port, 25 ml Lemon juice, ...

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Christmas Jones

25 ml Vodka, 125 ml Pineapple Juice, Lemon-Lime Soda...

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Commodore

50 ml Rum, 1 Egg White, 1/2 teaspoon Sugar, dash of ...

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