Splenda/sugar substitutes in cocktails
I was mixing up some caipirinhas last night and getting sick of the sugar not dissolving completely (I also lack patience). I switched to splenda and it mixed in right away and tasted as good, or did it?
What does drinks think about sugar analogs in drinks?
The high solubility of splenda is attractive to me and I couldn't notice a difference in taste. Would certain drinks be better or worse for this? Also, fewer calories (not that the last tsp of sugar was the one to put my BMI over 30)