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Sugar is soluble in all organic alcohols to some extent. Both sugar and alcohol possess the hydrogen content in molecular structure that allows for bonding (the OH/hydroxy group) which also translates then to solubility through that hydrogen bonding. But, here it can also be tricky, because put in most basic terms, sugar's solubility is also affected by the length of the molecular chain (more carbon atoms) in some alcohols. In such cases, there are more carbons atoms in the chain, and those carbon atoms actually interfere with the hydrogen bonding between the sugar and alcohol molecules, and so negatively impacts solubility. It is the hydrogen bonding that also is responsible for sugar's water solubility. Obviously the H2O will not have the carbon atoms that interfere with the hydrogen bonding, and so sugar remains highly soluble in water.
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