Demerara Sugar: What It Is, How to Use It, and the Demerara Syrup Recipe

Demerara sugar is the unrefined cane sugar that turned home Old Fashioneds into bar Old Fashioneds. The coarse amber crystals carry molasses and faint smoke through whatever you dissolve them into — and in cocktails, that depth replaces the flat sweetness of white sugar with structure. This is the complete guide: what demerara sugar actually is, how it compares to turbinado and muscovado, the canonical demerara syrup recipe every cocktail bar uses, and which drinks need it.

TL;DR — Demerara Sugar at a Glance

• What it is: Coarse-grained, partially refined cane sugar with naturally occurring molasses retained from the original syrup.
• Origin name: Named for the Demerara region of Guyana (then British Guiana) where the production technique was perfected in the 1800s.
• Color & texture: Light amber to deep gold; crystals are large (about 1-2 mm), crunchy, and slightly damp.
• Flavor: Caramel, brown butter, faint molasses, hints of smoke and toffee.
• Cocktail bar default ratio: 2:1 demerara syrup (2 parts sugar to 1 part water).
• Best alternative: Turbinado (close enough; slightly less molasses).
• Price: $4-6 per pound at most grocery stores.

What Is Demerara Sugar?

Demerara sugar is a partially refined cane sugar made by crystallizing the first pressing of sugarcane juice. The juice is boiled to concentrate it, the crystals are spun out in a centrifuge, and most — but not all — of the molasses is removed. What remains is a sugar that retains 1-2% molasses by weight, which is why the crystals are amber rather than white and why the sugar has its caramel character.

This puts demerara between two extremes. White granulated sugar is fully refined — every trace of molasses removed; pure sucrose. Muscovado sugar is barely refined — almost all the molasses retained; intensely dark and almost wet. Demerara sits in the middle: enough refining to behave like a regular sugar in recipes, enough molasses to add real flavor.

Why Cocktail Bars Insist on Demerara

The cocktail world's love affair with demerara is roughly a century old. Pre-Prohibition bartenders used demerara because it was what they had — refined white sugar was an industrial product just becoming widely available. The classic Old Fashioned, Mai Tai, and most rum cocktails were built on demerara from the start. Modern cocktail revivalists rediscovered the original formulas in the 1990s and brought demerara back as the cocktail-bar default. Today, every craft bar in the country has a 2:1 demerara syrup bottle within arm's reach of the well.

Demerara vs Turbinado vs Muscovado vs Brown Sugar

Four different products, four different flavor profiles. Knowing which one your recipe wants saves substitution disasters.

Sugar	Crystal Size	Color	Molasses Content	Cocktail Use
Demerara	Large, crunchy	Light amber	1-2%	Old Fashioned, rum, tiki, Manhattan
Turbinado	Large, crunchy	Light gold	~1%	Same as demerara — close substitute
Muscovado (light)	Fine, sticky	Caramel-brown	3-5%	Hot toddy, dark rum, Sazerac variants
Muscovado (dark)	Fine, sticky	Deep brown	5-7%	Aggressive cocktail builds, mulled wine
Brown sugar (commercial)	Fine	Light or dark brown	3-6% (added back)	Brown sugar OF, hot toddy
White granulated	Fine	White	0%	Citrus cocktails, daiquiris, sours

Demerara vs Turbinado

The closest match. Both are partially refined large-crystal sugars; both have a faint amber color; both work interchangeably in 2:1 cocktail syrup. The technical difference: demerara is named for a specific region and process; turbinado refers to the centrifuge ("turbine") used in production. Sugar In The Raw is the most common American turbinado brand; demerara crystals are slightly larger and slightly more amber. In a finished cocktail, you cannot reliably tell them apart.

Demerara vs Muscovado

Different category. Muscovado retains 3-7% molasses (vs demerara's 1-2%) and the crystals are fine and sticky, almost like wet brown sugar. The flavor is much more aggressive — molasses-forward, slightly bitter, with smoke and dried fruit. Muscovado is what you reach for when you want the cocktail to taste like molasses, not just to have caramel depth.

Demerara vs Commercial Brown Sugar

Commercial brown sugar (Domino, C&H) is white refined sugar with molasses sprayed back on after the fact. The crystals are fine, the moisture content is high, and the molasses sits on the surface rather than being integrated into the crystal. It works in a pinch — the sweetness and approximate flavor are there — but the texture-to-flavor relationship is wrong. The result in cocktails is sweetness with a faint molasses overtone rather than the unified caramel depth demerara provides.

Demerara Syrup Recipe (2:1 Cocktail Standard)

This is the recipe every craft cocktail bar in the country has on its prep list. It takes five minutes, costs about a dollar per cup of finished syrup, and lasts six months refrigerated.

For 1:1 demerara syrup (used in citrus cocktails where you want depth without aggressive sweetness), use 1 cup demerara to 1 cup water with the same method. For the broader sweetener-ratio decision tree across simple syrup, demerara, honey, and maple, see our Simple Syrup Recipe guide.

The No-Cook Method (Why It Doesn't Work for Demerara)

You can shake-dissolve white granulated sugar in cold water without heat. Demerara doesn't cooperate — the larger, denser crystals refuse to fully dissolve cold even after extended shaking. You'll end up with a gritty syrup with sediment at the bottom of the bottle. Use heat for demerara; the no-cook method is for white sugar only.

Demerara in Cocktails: Which Drinks Need It

The pattern is consistent: aged spirits with oak character (rye, bourbon, aged rum, scotch, brandy) want demerara. Unaged spirits and citrus-forward cocktails want plain white. Here's the working list:

Cocktail	Demerara Spec	Why
Old Fashioned	¼ oz of 2:1 demerara syrup	Caramel matches rye spice and orange-peel oils
Manhattan	¼ oz of 2:1 demerara (when sweetened beyond vermouth)	Adds depth without sweet vermouth's herbal load
Mai Tai	½ oz of 2:1 demerara	Original 1944 Trader Vic recipe specified demerara
Hurricane	1 oz of demerara	Tiki cocktails universally use demerara
Hot Toddy	1 tsp demerara crystals (no syrup needed)	Sugar dissolves in the hot whiskey-water base
Daiquiri (aged-rum version)	½ oz of 2:1 demerara	Pairs with aged rum's molasses notes
Sazerac	1 sugar cube (often demerara)	Traditional Pendennis-style build

Why Demerara Specifically Works for Old Fashioneds

The Old Fashioned is built on 2 oz of 95-100 proof spirit, ¼ oz of sweetener, 2 dashes of bitters, and one orange peel — all stirred over a single large ice rock for 20 to 25 turns. Each ingredient has to integrate with the others; nothing should pull the cocktail in its own direction. White sugar pulls toward sweetness without character — the cocktail is a sweetened whiskey rather than a balanced drink. Demerara pulls toward caramel and molasses, the same notes already present in oak-aged whiskey, so the sweetener vanishes into the cocktail rather than sitting on top of it. This is also why we recommend it in our Old Fashioned Sweetener Guide as the default sweetener over maple, honey, and white-sugar variants.

Demerara in the Kitchen

Cocktails aren't the only place demerara shines. The crunchy crystals and molasses depth make it a baker's and home cook's favorite for specific applications:

• Crème brûlée topping: The large crystals torch beautifully and give the canonical glass-shattering crackle.
• Coffee: A teaspoon adds caramel character that white sugar cannot. Especially good in espresso and cold brew.
• Top-of-the-cookie sprinkle: Crystals don't fully dissolve during baking, so they add a sweet crunch on top of cookies, scones, and muffins.
• Banana bread or carrot cake: Substituting demerara for ½ the white sugar adds caramel depth without changing the structure.
• Spiced rubs for pork or duck: Combined with salt, smoked paprika, and cumin for a savory crust.
• Fruit roasting: Sprinkled over halved peaches or pineapple before roasting for natural caramelization.

One application demerara does not work for: anything where sugar needs to be fully integrated into a smooth dough or batter early. The large crystals don't dissolve fully in butter-based mixtures and you'll bite into gritty pockets. For cookies and cakes where the sugar gets creamed with butter, use white granulated.

Where to Buy Demerara Sugar

Most full-service grocery stores carry it in the baking aisle. Look for "demerara" specifically — turbinado is close but not identical, and most American grocery stores stock more turbinado than demerara. Brands to look for:

• Billington's Demerara (UK-imported) — the most authentic; finest large-crystal demerara on the American market. ~$6 per 1 lb bag.
• India Tree Demerara — American distribution of high-quality demerara; widely available. ~$8 per 1 lb.
• Wholesome Sweeteners Organic Demerara — organic certified, fair-trade. ~$5 per 1 lb at Whole Foods, Sprouts.
• Sugar In The Raw — labeled "turbinado" but functionally close to demerara. The most widely available; works in 95% of recipes. ~$4 per 1 lb.

Restaurant supply stores (Restaurant Depot, US Foods, Sysco) carry demerara in 25 lb bags for bars and bakeries that go through it in volume. For home use, the 1-2 lb grocery package lasts months.

Storage

Demerara crystals are slightly damp by design — that's why they cake when exposed to air. Store in an airtight container at room temperature. If your demerara hardens into a single block (it will, given enough time), put it in a sealed bag with a slice of fresh apple or a damp paper towel for 24 hours. The moisture rebalances the crystals back to free-flowing.

Properly stored demerara lasts indefinitely. There's no real expiration; the sugar can sit in the cabinet for years without spoiling. Demerara syrup (the prepared 2:1 version) lasts 4-6 months refrigerated, the same as white-sugar 2:1 syrup.

Common Questions About Demerara Sugar

Is demerara sugar the same as brown sugar?

No. Brown sugar (commercial) is white refined sugar with molasses sprayed back on; the crystals are fine and the texture is soft. Demerara is partially refined sugar that retains 1-2% of its original molasses; the crystals are large, crunchy, and amber. They have similar flavors but very different textures and behave differently in recipes.

Can I substitute demerara for white sugar?

1:1 by weight, yes — sweetness is the same. 1:1 by volume, also yes — the crystals are large enough that 1 cup of demerara is close to 1 cup of white sugar in sweetness. The flavor and color of the finished product will change; that's the point.

What's the difference between demerara and raw sugar?

"Raw sugar" is a generic term that describes any sugar that hasn't been fully refined. Demerara is one specific type of raw sugar (named after the Demerara region). Turbinado is another. Muscovado is another. So all demerara is raw sugar, but not all raw sugar is demerara.

Is demerara sugar healthier than white sugar?

Marginally. Demerara contains trace minerals (calcium, potassium, magnesium) from the retained molasses. The amounts are too small to be nutritionally meaningful — at the quantities used in cocktails or baking, demerara and white sugar are effectively interchangeable from a health perspective. Use demerara for flavor, not for nutrition.

Why is my demerara sugar hard?

Demerara crystals contain trace moisture from the unrefined molasses. When exposed to air, that moisture migrates and the crystals fuse together. To re-soften: place the hardened sugar in a sealed bag or container with a slice of fresh apple or bread for 24 hours. The sugar absorbs moisture and breaks back apart into free-flowing crystals.

Can I make demerara syrup with brown sugar?

You can, but it's not the same. Commercial brown sugar dissolves into water faster than demerara because the molasses is on the crystal surface rather than embedded. The syrup tastes more aggressively molasses-forward and the texture is slightly thinner. Use demerara if the recipe calls for demerara; substitute brown sugar only if demerara is genuinely unavailable.

What's the ratio for demerara simple syrup?

2:1 (2 parts demerara to 1 part water) is the cocktail-bar standard — same as 2:1 rich simple syrup but with demerara instead of white sugar. 1:1 demerara works for citrus cocktails where you want depth without aggressive sweetness, but most spirit-forward cocktails (Old Fashioned, Manhattan, Mai Tai) call for 2:1.

How long does demerara syrup last?

4 to 6 months refrigerated, in a sealed glass bottle. The high sugar concentration of 2:1 syrup acts as a natural preservative. 1:1 demerara syrup lasts 3 to 4 weeks refrigerated.

Related Reading

• Simple Syrup Recipe — 1:1 vs 2:1 method, plus six syrup variations including honey, maple, and agave.
• Old Fashioned Sweetener Guide — when to use demerara vs maple vs honey vs sugar cube for the canonical drink.
• Old Fashioned Ingredients Guide — every component of the classic build, top to bottom.
• How to Make an Old Fashioned — step-by-step technique with the demerara syrup ratio.
• Brown Sugar Old Fashioned — the more aggressive molasses variation.
• Maple Old Fashioned — when you want tree-fruit sweetness instead of caramel.
• Old Fashioned Corner — the full library, from recipes to bottle reviews.