What bourbon smoked sugar is
Bourbon smoked sugar is ordinary sugar that has been given two kinds of flavor: smoke from a low-temperature smoker or grill, and bourbon from a light infusion. It is a pantry flavoring rather than a preserved food, and because sugar is naturally low in moisture, it keeps well when dry and sealed. People use it to sweeten coffee, rim cocktail glasses, season ribs and salmon, or top baked goods.
There are two common approaches: smoke dry sugar over wood, or infuse sugar directly with bourbon. This recipe combines them, and you can use either on its own.
Ingredients
- 2 cups raw sugar (turbinado or demerara work well) or light brown sugar; granulated sugar works too but has less flavor of its own
- 2 to 4 tablespoons bourbon, to taste
- Mild hardwood pellets or chunks: pecan, apple, or cherry are commonly recommended
- Optional: 1 vanilla bean, split, or a pinch of flaky salt
The bourbon amount is a starting point. Too much liquid makes the sugar clump and need more drying, so begin small and adjust on your next batch.
Method 1: smoke the sugar, then add bourbon
- Set up the smoker. Heat a pellet grill or smoker to a low temperature. Published smoked sugar recipes commonly suggest around 160 to 180 F. Use a mild wood.
- Spread the sugar thin. Put it in an even layer on a metal pie plate or shallow pan. A lightly misted surface (a few sprays of water) is sometimes used to help smoke stick, but go lightly: more moisture means more clumping.
- Smoke. Smoke for roughly 3 to 4 hours, stirring every 30 to 45 minutes so smoke reaches all the grains. Taste a pinch toward the end; stop when the smoke level suits you.
- Cool. Let the sugar cool completely and break up any clumps with a fork.
- Add the bourbon. Drizzle bourbon over the cooled sugar a little at a time, stirring so it is evenly absorbed. The sugar should feel damp, not wet.
- Dry it. Spread the sugar on a tray for several hours at room temperature or in a very low oven (about 170 F) until it feels dry and loose again. Most of the alcohol evaporates, but the flavor remains.
- Store. Pack into an airtight jar and let it rest for about a week so the flavors blend.
Method 2: infuse only (no smoker)
If you do not have a smoker, you can infuse the sugar with bourbon in a jar. Layer sugar and a split vanilla bean (if using) in a clean jar, sprinkle in bourbon a little at a time, stir, and seal. Shake the jar every day or so for a week or two. A popular approach uses raw sugar, which soaks up flavor well. If it clumps, spread it out to dry and break it up before storing. Some versions skip the drying step and keep the jar tightly sealed; if the sugar stays visibly damp, dry it first so it stays loose.
Tips for a stronger bourbon flavor
- Use a bourbon you would enjoy drinking; the flavor concentrates.
- Add the bourbon after smoking, since heat drives off some alcohol and aroma.
- Brown or raw sugars have more molasses notes that pair well with bourbon.
- Add it in stages. Several light additions mix better than one heavy pour.
Can you smoke bourbon itself?
Yes, but it is a different project from smoked sugar. Some people smoke a small amount of bourbon in a shallow pan in a smoker at low temperature, and bar-style smoking guns are another option. Alcohol vapors are flammable, so keep liquid amounts small, avoid open flame near the container, and never pour alcohol onto a fire. Ready-made smoked spirits are also available if you do not want to attempt this at home.
Whiskey and brown sugar
A simple alternative is to stir whiskey into brown sugar, which makes a pantry mix for glazes and baking. Use a small amount of whiskey, mix well, and either use the mixture soon or dry it as above before storing.
Ways to use it
- Stir into coffee or tea
- Rim an Old Fashioned glass
- Season salmon, pork, or ribs before cooking
- Sprinkle on oatmeal, sweet potatoes, or baked fruit
- Mix into dry rubs for a deeper, sweeter crust
For more on how to run a smoker and which woods to choose, see our wood smoker recipes, and for general smoking background visit smokehouse recipes.
Storing and gifting
Keep the sugar in a sealed jar in a cool, dry place away from sunlight. If it hardens, break it up and, if it seems damp, spread it out to dry before resealing. Throw away any batch that smells off or shows mold. If you give it as a gift, label the jar with the ingredients (including alcohol) and the date you made it, since some recipients avoid alcohol.