Can mishri sugar be reduced or replaced with another sweetener without losing balance in an orange, black lemon, and spice liqueur?

Expanded Explanation

Yes, mishri sugar can be reduced if you want a drier, more bitter result, but lowering it too far can make the orange zest, black lemon, and spice feel sharp rather than structured. In this recipe, the sugar is not only for sweetness. It rounds the pithy citrus edge, softens the peppery spice, and helps the cacao nibs feel deep instead of harsh.

If you replace mishri sugar, choose a neutral sweetener first. White sugar is the closest substitute because it keeps the citrus profile clean. Honey will add body and floral warmth, but it can blur the drier, darker profile. Brown sugar or palm sugar will push the flavour toward caramel and make the finish feel heavier, which may compete with the black lemon and juniper.

A good approach is to sweeten gradually after straining. Taste the liqueur once filtered, then add syrup in small stages until the bitterness feels firm but not aggressive. If the result tastes flat, the issue is often too much sweetener. If it tastes thin and sharp, it usually needs a little more sugar or a longer rest rather than more spice.