Bittered Sugar Cubes for Old Fashioneds

Quick Summary

These bittered sugar cubes turn your Old Fashioned into a travel-ready ritual. They’re compact, customizable, and packed with flavor, the kind of small-but-smart upgrade that makes a drink feel intentional. I use them on the road, at girls’ weekends, and as hostess gifts for friends who love whiskey or bubbly. If you want a holiday gift that actually gets used, this is it.

I handed a few bottles of test sugar cubes out to friends and they immediately asked for more.

Ingredients

The easiest gift ever, you’ve probably got both ingredients at home already:

• Superfine sugar (if you only have regular sugar on hand, pulse it briefly in a high speed blender)
• Bitters (any will do: orange, aromatic, chocolate, ginger, black walnut, cherry, Peychaud’s, cranberry — mix and match)
• Optional: edible glitter for a festive shimmer

Equipment to Make Your Own Bittered Sugar Cubes

You’ll need a bowl, a spoon to stir, a blender and a mold to make the bittered sugar cubes. I used a silicone mini ice cube tray like this one. But if you don’t have one you can use any flat surfaced container that is oven or heat safe if you’re going to dry with a dehydrator or an oven on low.

Tips and Tricks on Making the Infused Bittered Cubes

These bitter-infused sugar cubes are easy, but I’ve made enough to share some key tips to make it effortless and creative for you according to your preferences. Tips on mixing and preparing the infused sugar:

• Add the sugar to the bowl first before adding the bitters.
• Add a total of 1 to 1.5 tablespoons maximum) to 1 cup of superfine sugar.
• Combine the sugar and bitters fully. The color of the sugar should be similar throughout.
• Use the back of a spoon or a knife to compact the sugar as much as possible in the small mini-cube trays.

Drying Tips:

• The time to dry varies according to the tools you have in hand. You’ll be able to tell if the sugar in the molds has dried completely by the color. If the full cube is a lighter color than the initial
• Going to airdry? Let the infusion airdry for 2 days at low humidity.
• Using a dehydrator? let it run for at least 8 hours at 110-120 degrees or higher.
• If you have an oven safe silicon mold, you can heat the oven to 250 degrees and leave it for30-40 minutes. Remove and let cool completely before taking them out of the mold.

What If I Don’t have a Mold for the Sugar Cubes?

If you’re missing a mold for small cubes, press the mixture in a thin layer (preferably 1 to 1.5 cm) in a loaf pan lined with parchment paper and score cubing lines with a butter knife. Let dry and cool completely before attempting to remove from the mold and break into pieces.

Why This Works

Old Fashioneds are built on tiny choices — bitters, sweetness, dilution, ice. These cubes streamline the entire build while giving you control over flavor. Superfine sugar absorbs bitters quickly, so every cube delivers a reliable hit of aroma and sweetness. When the cube dissolves, it releases those bitters slowly, creating a rounder, more cohesive drink than the “dash and stir” approach that often spikes the nose without deepening the palate.

Different bitters blends change the mood of the cocktail. Orange + chocolate leans warm and dessert-like. Ginger + black walnut brings a toasty, winter-spice edge. Cherry + chocolate nods toward Manhattan territory. Peychaud’s + absinthe adds a light anise backbone that brightens barrel-proof bourbon. Each combo shifts the Old Fashioned without overwhelming the whiskey — a tiny flavor dial you can adjust to your audience, your bottle, or the season.

And because the cubes are dry, portable, and consistent, they’re ideal for travel. I tuck a small tin into my suitcase for hotel-cocktail emergencies, stash extras in my bar bag for classes, and hand them out at tastings so guests can experiment with build styles. They turn the most classic whiskey pour into a playful, choose-your-own-bitters moment.

Bitters Variations & Tips

• Orange + Aromatic: Classic, crowd-friendly, works with any bourbon.
• Cherry + Chocolate: Richer, smoother, especially good with wheated bourbon.
• Ginger + Black Walnut: Holiday-forward and incredible in rye.
• Cranberry + Aromatic: Bright and tart; great for winter gatherings.
• Peychaud’s + Absinthe: A lighter, anise-forward twist for cocktail nerds.
• Pecan + Chocolate + Orange: Southern, nutty, and luxurious.

Bartender note: Women love the glitter addition to the cubes. It makes the drink festive, fun, and just a touch girly. Everyone wants a picture or video of the drink to capture the swirling glitter. People love anything that makes an Old Fashioned feel effortless and a little bit glamorous.

Pairing / When to Serve

These cubes shine during holiday brunches, whiskey tasting nights, girls’ weekends, stocking-stuffer exchanges, and any moment when you want a simple drink to feel thoughtful. They turn “just an Old Fashioned” into a tiny celebration. And if you love sparkling wine, drop one into a flute before pouring — the bitters add lift while the sugar softens the edges.

Gifting Made Easy with these Homemade Bittered Sugar Cubes

These cubes also solve the annual “I want a thoughtful gift that isn’t clutter” problem. Pack a handful into a small tin with dehydrated citrus wheels, tie on a ribbon, and you’ve got a stocking stuffer that actually gets used. I keep a batch ready for December because they’re the rare homemade gift that works for everyone — whiskey lovers, champagne drinkers, new home bartenders, even the friend who claims they’re “not a cocktail person” but lights up when the bubbly turns pink from the bitters. They travel well, look polished, and give your people an easy win at their holiday parties.

Other Links You Might Like

If you love these cubes, explore more Old Fashioned variations and bitters education on CocktailContessa.com:

• Bitters and Bourbon
• Best Bitters for whiskey
• Best Bitters – Intermediate and advanced
• How to use spicy bitters to elevate your drink