Anyone who follows the cocktail scene knows that mixologists fixate on the proper sweetener for each individual drink. Sugar? Demerara sugar? Organic sugar? Simple syrup (1 to 1 sugar to water ratio? 2 to 1?)? Agave syrup? Honey? Maple syrup? They'll experiment until they feel they have it "right."
Well, this obsession is apparently not limited to the alcohol world. I was getting an iced coffee at the new Coffee Peddlar high end java joint in Cobble Hill, and noticed that my choices of sweetener were many—including even simple sugar and agave syrup! Can this really make any difference in coffee? We certainly are becoming specific in our gourmandism, aren't we?
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