Posts Tagged

soda

Soda

A few years ago I wrote a piece on the Secret of Cola and the ingredients used to make cola flavoured beverages. Obviously, Coca-Cola is the king, but Pepsi isn’t doing too bad. The fact is cola flavoured products are tremendously popular, but very few people know what makes that flavour so unique. I’m not going to rehash that part;

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Soda

This site is named Art of Drink for a reason and I’m trying to cover all aspects of the liquid world, not just alcohol, even though that is usually my main topic. In this article, I’m going to discuss what is probably the number one mixer in the world and that’s cola, be it Coca-Cola, Royal Crown, Pepsi or any

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Soda

Ask most people what an Italian Soda is and they’ll usually describe a combination of flavour syrup and carbonated, or seltzer, water. If you search its origin on the Internet, the majority of the results describe it as an invention created by two Italian immigrants, who made the drink popular in San Francisco around 1925. But the reality is very

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Blog Post

In the first article on energy drinks I looked at the effects of sugar and caffeine when combined with alcohol. This time I’m going to take a look at the role of an amino acid called L-Carnitine, which is in many of the energy drinks. It is usually in the amount of 250 mg per serving. The reason this ingredient

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Angostura Phosphate Recipe
Soda

Even though phosphates were closely associated with the soda fountain, the ingredient acid phosphate did crossover to the saloon and made it into a number of cocktail books. The one cocktail that often shows up in these guides is the Angostura Phosphate. This drink was a pick-me-up used to cure hangovers, settle the stomach and clear the head. Many of

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Soda

On April 5th, 2010 I will be flying down to New Orleans to present at the Museum of the American Cocktail. The presentation will be on the influence of soda on cocktails, specifically those of New Orleans fame. Many newspaper articles from the 1800s put New Orleans in second place for soda consumption after Atlanta which shouldn’t come as a

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Soda

Robert over at Off the Presses has a piece, actually a couple, on the rise of New York Egg Creams, which is more a rebirth than a rise. The interesting part is that the vast majority of people think the Egg Cream was invented in New York around 1920 but that’s probably not the case. And as I type that

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Cocktails

The Mojito (pronounced: moe-hee-toe) is a classic Cuban cocktail most closely tied to Cuba’s famous La Bodeguita del Medio bar. This drink is extremely refreshing and is a great cocktail to order on a hot summer day or when hitting the dance floor. The basic drink is remotely similar to limeade, but that’s where the comparisons stop. The first noticeable

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Wild Cherry Phosphate
Soda

Soda phosphates are a class of drink the has disappeared from the beverage world. Yes, many places claim to sell “phosphates” but they aren’t the original article. To be considered a true phosphate the drink must include “acid phosphate” and not citric acid or lemon juice. The problem is acid phosphate stopped being produced decades ago. But, when I was

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