These packaged sugar cubes are labeled for absinthe and the Bonnecaze house in Europe and are used in cafés and bistros across Europe. Our pressed sugar cubes are the ideal way to sweeten your absinthe.

Absinthe was very popular in France at the turn of the 20th century. Before 1915 (when absinthe was banned in France), it was rare to find someone drinking it without first sweetening it with sugar. That's why there were so many absinthe accessories made in those days, and such a wide variety of ways to add sugar. Absinthe is, and always has been, made to taste. The amount of water and sugar used is determined solely by the drinker's taste.

Because of absinthe's high alcohol content, the sugar will not dissolve in the liqueur without first diluting it with water. Cold water is slowly poured over a sugar cube placed on the rim of the glass, allowing the sugar water to fall into the absinthe glass and mix with the absinthe. In 19th-century France, the French were known for their sweet tooth, and it was frowned upon to drink absinthe without sugar.

Each pack contains 2 sugar cubes made from beet sugar. Typical white table sugar comes from sugar cane or beet. These two types of sugar are chemically identical, but differ according to where they are grown and produced. Beet sugar is found in temperate climates, where beets are grown and processed directly into refined sugar (crystallized sucrose). Sugar cane is grown in the tropics. Its raw cane sugar is shipped to factories to be refined into pure sucrose. An interesting point: to make pure white cane sugar crystals, the cane sugar is filtered and then passed over charcoal to remove any residual coloring. Beet sugar does not require this step.

Please note - sugar does not contain wormwood.

• Includes 200 wrapped sugar cubes (100 sachets).
• Packages are individually wrapped, each containing 2 cubes.
• The pack measures 3.2 cm long x 1.6 cm wide x 1 cm high.
• Fine medium white beet sugar.
• White text on green packaging.