Because it tastes so good when it touches your lips.
CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.
I would like to add an additional tip to this: don't just use regular granulated sugar; use baker's sugar, which is super fine.
Do NOT confuse *baker's* sugar with confectioner's sugar, or powdered sugar. Baker's sugar is very finely ground, but confectioner's sugar contains cornstarch and is powdery. Cornstarch is not something that goes well with cocktails.
BTW, the reason for using baker's sugar is that the super fine grind of the baker's sugar lets it dissolve very quickly upon contact with saliva. Granulated sugar doesn't dissolve as easily, and remains gritty.
I would like to add an additional tip to this: don't just use regular granulated sugar; use baker's sugar, which is super fine.
Do NOT confuse *baker's* sugar with confectioner's sugar, or powdered sugar. Baker's sugar is very finely ground, but confectioner's sugar contains cornstarch and is powdery. Cornstarch is not something that goes well with cocktails.
BTW, the reason for using baker's sugar is that the super fine grind of the baker's sugar lets it dissolve very quickly upon contact with saliva. Granulated sugar doesn't dissolve as easily, and remains gritty.