Can I use all cane sugar or all coconut sugar in an almond and vanilla liqueur?

Expanded Explanation

You can use all cane sugar, but the result will taste cleaner, brighter, and more neutral. This keeps toasted almond, vanilla, and citrus notes clearly defined and closer to a classic biscuit-style profile with lighter colour and finish.

You can also use all coconut sugar, but it changes the character significantly. Coconut sugar brings deeper caramel, toffee, and slightly earthy tones that can mask delicate almond and vanilla notes, making the liqueur heavier and darker.

The best approach is a mix of both. Using mostly cane sugar with a smaller portion of coconut sugar keeps clarity while adding warmth and depth. This balance creates a more realistic biscuit impression without making the liqueur overly heavy.