Lemon Cream Soda – Old Fashioned Recipe

Lemon Cream Soda

Lemon Cream Soda

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

60

kcal
Total time

3

minutes

Learn how to make an old fashion lemon cream soda

Ingredients

  • 1.5 oz Lemon Syrup

  • 1/2 oz Vanilla Cream Syrup

  • 8 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine syrup and vanilla cream syrup in a cocktail shaker.
  • dd one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated syrup into a collins glass without a strainer.
  • Slowly pour the soda water down into the top of the drink. This will build both body and a foam head.

Featured Video

What Does A Lemon Cream Soda Taste Like?

The lemon cream soda is fantastic and tastes like a lemon custard pie. The mild tartness of the lemons blends perfectly with the sweet vanilla cream syrup. And using homemade fresh lemon syrup provides a complex and deep lemon flavor that artificial lemon syrups can’t match.

How To Make Lemon Syrup

A basic lemon syrup is made of:

  • 2 cups Lemon Juice
  • 2 cups Granulated Sugar
  • 1 tsp Lemon Extract

You can add two optional ingredients: 1/4 tsp citric acid and 3 grams lecithin powder. The citric acid adds additional acid and lemon flavor that helps retain the lemon flavor once the syrup is diluted. While it doesn’t affect the flavor, a small amount of yellow food coloring helps with the appearance of the soda. Simply add 3 drops of yellow food dye to 3 cups of lemon syrup. The lecithin powder acts as an emulsifier and a foaming agent. It helps add a nice stable foam head to your soda or cocktails. For more information about old fashion homemade lemon syrup check out my full article

How To Make Vanilla Cream Syrup

A nice vanilla cream syrup is:

  • 2 cups heavy cream
  • 2 cups whole milk
  • 2 cups granulated sugar
  • 1 tsp vanilla extract

How To Get A Nice Foam On Your Sodas.

It was typical for high-end sodas in the late 1800s to have a nice foam on top. Similar to high-end molecular gastronomy restaurants today, a nice soda fountain would ensure that some drinks had an air or foam on top as you sipped your drink. The foam provides both a creamy texture and olfactory stimulation. These were called foaming agents, and in the 1800s, soap bark or other extracts were added to syrups to provide foam when shaken and mixed with soda water. A popular one today in the United States is propylene glycol, and while it is “generally recognized as safe” (GRAS) in the US, it is banned for consumption in the EU. Another modern alternative, and the one I use, is adding lecithin to my syrups. Lecithin is flavor neutral, a natural emulsifier that provides a nice foam, and is often taken as a health supplement. It is also the foaming agent many high-end restaurants use to make foams for food. So I’ll add 0.5% of the total syrups weight of lecithin powder to my syrups as a foaming agent. Check out my vanilla cream syrup recipe for exactly how that is done.

If you want to learn more about this topic and make your drinks better, check out De Forest Saxe’s 1894 book “Saxe’s New Guide Hints to Soda Water Dispensers.”

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Lemon Soda – Old Fashioned Recipe

Lemon Soda

Lemon Soda

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

48

kcal
Total time

3

minutes

Learn how to make an old fashion lemon soda

Ingredients

  • 1.5 oz Lemon Syrup

  • 1/2 oz Lemon Juice

  • 8 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine syrup and juice in a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated syrup into a collins glass without a strainer.
  • Slowly pour the soda water down into the top of the drink. This will build both body and a foam head.

Featured Video

Making A Old Fashion Homemade Lemon Soda

An old fashion lemon soda is very different from today’s store-bought lemon-lime sodas. It tastes more like a sweet sparkling lemonade than a sprite. Adding a little lemon juice adds a bit of extra sourness to offset the sweetness and makes for a complex and flavorful lemon soda.

How To Make Lemon Syrup

A Basic lemon syrup is made of:

  • 2 cups Lemon Juice
  • 2 cups Granulated Sugar
  • 1 tsp Lemon Extract

You can add two optional ingredients: 1/4 tsp citric acid, yellow food coloring, and 3 grams lecithin powder. The citric acid adds additional acid and lemon flavor that helps retain the lemon flavor once the syrup is diluted. While it doesn’t affect the flavor, a small amount of yellow food coloring helps with the appearance of the soda. Simply add 3 drops of yellow food dye to 3 cups of lemon syrup. The lecithin powder acts as an emulsifier and a foaming agent. It helps add a nice stable foam head to your soda or cocktails. For more information about old fashion homemade lemon syrup check out my full article

How To Get A Nice Foam On Your Sodas.

It was typical for high-end sodas in the late 1800s to have a nice foam on top. Similar to high-end molecular gastronomy restaurants today, a nice soda fountain would ensure that some drinks had an air or foam on top as you sipped your drink. The foam provides both a creamy texture and olfactory stimulation. These were called foaming agents, and in the 1800s, soap bark or other extracts were added to syrups to provide foam when shaken and mixed with soda water. A popular one today in the United States is propylene glycol, and while it is “generally recognized as safe” (GRAS) in the US, it is banned for consumption in the EU. Another modern alternative, and the one I use, is adding lecithin to my syrups. Lecithin is flavor neutral, a natural emulsifier that provides a nice foam, and is often taken as a health supplement. It is also the foaming agent many high-end restaurants use to make foams for food. So I’ll add 0.5% of the total syrups weight of lecithin powder to my syrups as a foaming agent. Check out my lemon syrup recipe for exactly how that is done.

If you want to learn more about this topic and make your drinks better, check out De Forest Saxe’s 1894 book “Saxe’s New Guide Hints to Soda Water Dispensers.

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Orange Soda – Old Fashioned Recipe

Orange Soda

Orange Soda

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

45

kcal
Total time

3

minutes

Make an old-fashioned orange soda.

Ingredients

  • 1.5 oz Orange Syrup

  • 8 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Add syrup to a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated syrup into a collins glass without a strainer.
  • Slowly pour the soda water down into the top of the drink. This will build both body and a foam head.

Featured Video

Check out our latest video

What Does An Old Fashion Orange Soda Taste Like?

An old fashion orange soda made with fresh orange syrup taste so much better than any other orange soda you can buy at a store. The reduced orange juice and orange extract syrup flavors are complex and deep without overwhelming. If you are curious about how to make fresh orange syrup check out my orange syrup recipe.

How To Get A Nice Foam On Your Sodas.

It was typical for high-end sodas in the late 1800s to have a nice foam on top. Similar to high-end molecular gastronomy restaurants today, a nice soda fountain would ensure that some drinks had an air or foam on top as you sipped your drink. The foam provides both a creamy texture and olfactory stimulation. These were called foaming agents, and in the 1800s, soap bark or other extracts were added to syrups to provide foam when shaken and mixed with soda water. A popular one today in the United States is propylene glycol, and while it is “generally recognized as safe” (GRAS) in the US, it is banned for consumption in the EU. Another modern alternative, and the one I use, is adding lecithin to my syrups. Lecithin is flavor neutral, a natural emulsifier that provides a nice foam, and is often taken as a health supplement. It is also the foaming agent many high-end restaurants use to make foams for food. So I’ll add 0.5% of the total syrups weight of lecithin powder to my syrups as a foaming agent. Check out my Cream of Coconut recipe for exactly how that is done.

If you want to learn more about this topic and make your drinks better, check out De Forest Saxe’s 1894 book “Saxe’s New Guide Hints to Soda Water Dispensers.

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Orange Cream Soda – Old Fashioned Recipe

Orange Cream Soda

Orange Cream Soda

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

60

kcal
Total time

3

minutes

Make an old-fashioned orange cream soda.

Ingredients

  • 1.5 oz Orange Syrup

  • 1/2 oz Vanilla Cream Syrup

  • 8 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine syrup and vanilla cream syrup in a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated syrup into a collins glass without a strainer.
  • Slowly pour the soda water down into the top of the drink. This will build both body and a foam head.

Featured Video

What Does An Old Fashion Orange Cream Soda Taste Like?

An orange cream soda made with orange syrup and old fashion vanilla cream syrup is a fantastic drink. It’s light and sweet without being as overwhelming as today’s bottled orange cream sodas. Most modern sodas are hyper-sugary with synthetic flavors, but this orange cream soda made with real orange and cream syrup is complex, rich, and refreshing.

How To Make Vanilla Cream Syrup

A nice vanilla cream syrup is:

  • 2 cups heavy cream
  • 2 cups whole milk
  • 2 cups granulated sugar
  • 1 tsp vanilla extract

How To Get A Nice Foam On Your Sodas.

It was typical for high-end sodas in the late 1800s to have a nice foam on top. Similar to high-end molecular gastronomy restaurants today, a nice soda fountain would ensure that some drinks had an air or foam on top as you sipped your drink. The foam provides both a creamy texture and olfactory stimulation. These were called foaming agents, and in the 1800s, soap bark or other extracts were added to syrups to provide foam when shaken and mixed with soda water. A popular one today in the United States is propylene glycol, and while it is “generally recognized as safe” (GRAS) in the US, it is banned for consumption in the EU. Another modern alternative, and the one I use, is adding lecithin to my syrups. Lecithin is flavor neutral, a natural emulsifier that provides a nice foam, and is often taken as a health supplement. It is also the foaming agent many high-end restaurants use to make foams for food. So I’ll add 0.5% of the total syrups weight of lecithin powder to my syrups as a foaming agent. Check out my Cream of Coconut recipe for exactly how that is done.

If you want to learn more about this topic and make your drinks better, check out De Forest Saxe’s 1894 book “Saxe’s New Guide Hints to Soda Water Dispensers. Another book I highly recommend reading is Darcy S. O’Neil’s absolutely fascinating book Fix The Pumps, which covers the history and standard practices of early soda fountains.

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New York Egg Cream – Recipe & History

New York Egg Cream

New York Egg Cream

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

105

kcal
Total time

3

minutes

Learn how to make a New York Egg Cream

Ingredients

  • 1 tbsp Chocolate Syrup

  • 5 oz Milk

  • 2 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine the syrup and milk in a cocktail shaker with one ice cube and shake until you hear that the ice cube has fully melted.
  • Pour the chilled and aerated chocolate milk into a glass.
  • Slowly pour the soda water straight down into the top of the drink. This will build both body and a foam head.

Featured Video

History Of The New York Egg Cream

Egg Cream drinks are as old as the soda fountain itself. Many pharmaceutical soda recipe books from the 1800s contain multiple egg cream recipes with different syrup flavors. Flavors ranged from orange or cherry to ones flavored with lavender and rose flower syrups. Many of these recipes consisted of syrups for flavor, an egg for protein, and to act as an emulsifier, heavy cream, and soda water. These drinks were trendy and seen as healthy drinks. Like today’s health nut drinking a protein shake in the morning, egg creams were a high protein meal replacing morning drink. Beyond being high in protein, egg yolks contain lecithin, an emulsifier. This made them particularly useful in drinks where settling occurred, like cocoa powder settling on the bottom of a drink. Lecithin also helps emulsify the oils found in chocolate syrup. In 1894 Milton Hershey invented a cocoa powder with most volatile oils removed. But before this, chocolate syrup had a small layer of fat that could only be emulsified with an egg. Chocolate was also one of the best flavors to mask the taste of morphine or other opiates. This made chocolate soda the favorite flavor of customers consuming opiates.

In the May 8, 1971 issue of the New York Magazine, in an article by Daniel Bell, he claims his uncle invented egg creams in the 1920s. Obviously, that’s not the case, but the article does provide great insight into how the New York Egg Cream came into its current form. In the horribly titled article, “The Creaming of Uncle Hymie” Daniel Bell recounts how the egg cream originally had eggs and heavy cream. Unfortunately, the constraints of the Great Depression forced soda fountains to cut the expensive eggs out and replace cream with cheaper milk. This places the present-day New York Egg Cream’s creation around the 1930s and explains its name and lack of eggs and cream.

If you have never had a New York Egg Cream, it’s a fantastic drink. Its tastes like a light and creamy chocolate milk. The bubbles give the drink great texture, and the soda water thins the chocolate milk just enough to make it a refreshing drink.

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Tropical Punch – Fantastic Recipe

Hawaiian Punch

Tropical Punch

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

7

servings
Calories

80

kcal
Total time

10

minutes

Learn how to make a tropical punch.

Ingredients

  • 1 cup Pineapple Juice

  • 1 cup Passion Fruit Juice

  • 1 cup Guava Juice

  • 1 cup Orange Juice

  • 1 cup Apple Juice

  • 1 cup Papaya Juice

  • 1 cup Apricot Juice

Directions

  • Technique: Simple Combine
  • Combine all ingredients into a pitcher. Stir to combine.
  • Cool the punch in the refrigerator and add ice right before serving.

Featured Video

What Does This Tropical Punch Taste Like?

This Tropical punch recipe is very good and made of 100% all-real juice. Some of the ingredients may be hard to find, but in that case, don’t worry about it and just leave it out. The main point is to pick many different topical fruits and make their volumes equal so that no one fruit flavor stands out. As long as all the ingredients are of equal volume and the juices picked are tropical, you’ll be in the ballpark.

Fruit Punches and Non-Alcoholic Juice Drinks.

Fruit Punch is an abstract term used to describe a category of non-alcoholic fruit juice punches. Similar to how Sour is an abstract category that makes up margaritas, whiskey sours, last words, etc, or how there are many kinds of sodas.

Punches have been around for a very long time with some references to them from the 17th century, but fruit punches gained popularity during American Prohibition. Some of the more popular ones were pineapple punch, apple punch, grenadine punch, and different berry and citrus punches. Some of these still are around today as various juice mixes, and the Shirley Temple in the case of grenadine punch.

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Cherry Lime Soda – Recipe

Cherry Lime Soda

Cherry Lime Soda

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

48

kcal
Total time

3

minutes

Make an old fashion cherry lime soda

Ingredients

  • 1.5 oz Cherry Syrup

  • 1 oz Lime Juice

  • 8 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine syrup and juice in a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated syrup into a collins glass without a strainer.
  • Slowly pour the soda water down into the top of the drink. This will build both body and a foam head.

Featured Video

What Does Cherry Lime Soda Taste Like?

Cherry and Lime are two flavors that go very well together, and a cherry lime soda makes for a fantastic drink. Using a tart cherry syrup, like I provide a recipe for, gives a complex and deep cherry flavor that is enhanced by the tartness of lime juice.

How To Get A Nice Foam On Your Sodas.

It was typical for high-end sodas in the late 1800s to have a nice foam on top. Similar to high-end molecular gastronomy restaurants today, a nice soda fountain would ensure that some drinks had an air or foam on top as you sipped your drink. The foam provides both a creamy texture and olfactory stimulation. These were called foaming agents, and in the 1800s, soap bark or other extracts were added to syrups to provide foam when shaken and mixed with soda water. A popular one today in the United States is propylene glycol, and while it is “generally recognized as safe” (GRAS) in the US, it is banned for consumption in the EU. Another modern alternative, and the one I use, is adding lecithin to my syrups. Lecithin is flavor neutral, a natural emulsifier that provides a nice foam, and is often taken as a health supplement. It is also the foaming agent many high-end restaurants use to make foams for food. So I’ll add 0.5% of the total syrups weight of lecithin powder to my syrups as a foaming agent. Check out my cherry syrup recipe for exactly how that is done.

If you want to learn more about this topic and make your drinks better, check out De Forest Saxe’s 1894 book “Saxe’s New Guide Hints to Soda Water Dispensers. Another book I highly recommend reading is Darcy S. O’Neil’s absolutely fascinating book Fix The Pumps, which covers the history and standard practices of early soda fountains.

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Orgeat Soda (Almond Soda) – Recipe

orzata

Orgeat Soda

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

100

kcal
Total time

3

minutes

Learn how to make an old-fashioned Orgeat soda.

Ingredients

  • 1.5 oz Orgeat

  • 8 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Add syrup to a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated syrup into a collins glass without a strainer.
  • Slowly pour the soda water down into the top of the drink. This will build both body and a foam head.

Featured Video

History Of Orgeat Soda.

The earliest record of orgeat soda I can find comes from an April 1, 1891 periodical called “The Pharmaceutical Era.” In a list of Soda syrup flavors sold by B. & C. (Beach & Clarridge), one of them is orgeat soda syrup. Almonds have long been used to flavor drinks, and almond-flavored syrup is typically called orgeat. As I said, this is the earliest use of orgeat soda I can find, but orgeat was already familiar in bars long before this.

The history of orgeat is it began as barley water. Its name comes from the Latin word hordeaceus, which translates to “of barley” or instead made of barley. Over time the barley water became sweeter, and variations emerged. One of these variations is the Spanish tiger nut horchata and the almond orzata/orgeat. The English word orgeat comes from the word orge, Which is French for barley. In parts of northern Africa, “rozata” is an almond drink typically prepared for weddings or special occasions. Most countries along the Mediterranean Sea have some barley/nut drink whose romantic name is derived from the Latin word hordeaceus. Over time, these nut juices were sweetened and concentrated into a syrup that could be used in many different drinks.

The earliest reference to orgeat in the Americas that I can find is from a 1779 newspaper article detailing the goods sold in a shop in Newport, R.I. The particular store owner was a man named Nathan Hart, and he even had orgeat listed under the “Liqueurs” section and not the standard grocery. This shows that orgeat was used in alcoholic drinks even in the 18th century, predating Jerry Thomas’s early use of it by 80 years. Orgeat’s use as a sweetener in American-style alcoholic mixed drinks most likely originated in the late 18th century.

Soda fountains became technologically viable in the 1830s when New Yorker John Matthews invented a lead-lined container to carbonate water with sulfuric acid and calcium carbonate that could easily fit under the counter or behind a bar. Without going too much into the history of soda fountains, Orgeat was most likely first mixed with soda water around the 1860s or 1870s when soda fountains started to boom in popularity. If you want an excellent old-fashioned Orgeat recipe, check mine out.

How To Get A Nice Foam On Your Sodas.

It was typical for high-end sodas in the late 1800s to have a nice foam on top. Similar to high-end molecular gastronomy restaurants today, a nice soda fountain would ensure that some drinks had an air or foam on top as you sipped your drink. The foam provides both a creamy texture and olfactory stimulation. These were called foaming agents, and in the 1800s, soap bark or other extracts were added to syrups to provide foam when shaken and mixed with soda water. A popular one today in the United States is propylene glycol, and while it is “generally recognized as safe” (GRAS) in the US, it is banned for consumption in the EU. Another modern alternative, and the one I use, is adding lecithin to my syrups. Lecithin is flavor neutral, a natural emulsifier that provides a nice foam, and is often taken as a health supplement. It is also the foaming agent many high-end restaurants use to make foams for food. So I’ll add 0.5% of the total syrups weight of lecithin powder to my syrups as a foaming agent. Check out my orgeat recipe for exactly how that is done.

If you want to learn more about this topic and make your drinks better, check out De Forest Saxe’s 1894 book “Saxe’s New Guide Hints to Soda Water Dispensers. Another book I highly recommend reading is Darcy S. O’Neil’s absolutely fascinating book Fix The Pumps, which covers the history and standard practices of early soda fountains.

Recipe Resources

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Coconut Lime Soda – Recipe

Coconut Lime Soda

Coconut Lime Soda

0 from 0 votes Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

120

kcal
Total time

3

minutes

Make an old fashion coconut lime soda

Ingredients

  • 1.5 oz Cream of Coconut

  • 1/2 oz Lime Juice

  • 8 oz Soda Water

Directions

  • Technique: Saxe Soda Shake
  • Combine syrup and juice in a cocktail shaker.
  • Add one medium or two small ice cubes to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated syrup into a collins glass without a strainer.
  • Slowly pour the soda water down into the top of the drink. This will build both body and a foam head.

Featured Video

What Does The Coconut Lime Soda Taste Like?

Coconut lime soda is a fantastic drink that perfectly balances the sour flavor of the limes with the coconut’s rich, creamy sweetness. The effervescence of the soda water combines these flavors into a refreshing drink suitable for both children and adults—a classic paring of flavors that is easy to make at home.

How To Get A Nice Foam On Your Sodas.

It was typical for high-end sodas in the late 1800s to have a nice foam on top. Similar to high-end molecular gastronomy restaurants today, a nice soda fountain would ensure that some drinks had an air or foam on top as you sipped your drink. The foam provides both a creamy texture and olfactory stimulation. These were called foaming agents, and in the 1800s, soap bark or other extracts were added to syrups to provide foam when shaken and mixed with soda water. A popular one today in the United States is propylene glycol, and while it is “generally recognized as safe” (GRAS) in the US, it is banned for consumption in the EU. Another modern alternative, and the one I use, is adding lecithin to my syrups. Lecithin is flavor neutral, a natural emulsifier that provides a nice foam, and is often taken as a health supplement. It is also the foaming agent many high-end restaurants use to make foams for food. So I’ll add 0.5% of the total syrups weight of lecithin powder to my syrups as a foaming agent. Check out my Cream of Coconut recipe for exactly how that is done.

If you want to learn more about this topic and make your drinks better, check out De Forest Saxe’s 1894 book “Saxe’s New Guide Hints to Soda Water Dispensers. Another book I highly recommend reading is Darcy S. O’Neil’s absolutely fascinating book Fix The Pumps, which covers the history and standard practices of early soda fountains.

Recipe Resources

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Shirley Temple – History & Recipe

Shirley Temple

Shirley Temple

5 from 1 vote Only logged in users can rate recipes
Course: DrinksCuisine: American
Servings

1

servings
Calories

200

kcal
Total time

3

minutes

Learn how to make a old fashion Shirley Temple

Ingredients

  • 1 oz Grenadine

  • 8 oz Ginger Ale

Directions

  • Technique: Saxe Soda Shake
  • Add syrup to a cocktail shaker.
  • Add one small ice cube to the cocktail shaker and shake until the ice fully melts.
  • Pour the chilled and aerated syrup without a strainer into a collins glass.
  • Slowly pour the ginger ale down into the top of the drink. This will build both body and a foam head.

Featured Video

The History Of The Shirley Temple Drink.

The Shirley Temple was a very difficult drink to research, and I could not find any mention of it in magazines, books, or even newspapers until 1957. By the 1960s, the drink seems to be firmly named Shirley Temple, and many magazines and books mention it by name. In the October 25, 1957 issue of the Milford Chronicle from Delaware, an article by Elaine Dickerson mentions taking young girls (7 years old or so) to tour an Air Force base and bringing them to the Base’s Officer’s Club to get Shirley Temples. The author explains it is a ginger ale drink with fruit flavor added. Most mentions of the Shirley Temple from the 1960s described it as a drink made of Grenadine and either ginger ale, sprite, or lemonade. A 1961 book called “Where Shall We Take the Kids” says the drink used to be called a Davy Crockett, but I cannot find any other source that calls it this. This book also says the Shirley temple is made with pineapple, cherry, and orange juice.

With all the different recipes and the fact that I could only find the name linked to the drink in the late 1950s, I instead researched these combinations of ingredients. I found the Shirley Temple resembles temperance-era Grenadine Punches from the 1920s. Many of the non-alcoholic Grenadine Punch recipes from that time were mixtures of grenadine and sprite with fruit, grenadine and ginger ale with cherries, or grenadine mixed with pineapple juice, soda, and fruit. This primarily lines up with the various Shirley Temple recipes of the 1960s and a quick google search today shows that everything has stayed the same. Most modern recipes are grenadine and ginger ale, but many use sprite too. I even found a few that add pineapple and other juices. I wasn’t alive during the 1920s to 1960s, nor can I find anything that states the Shirley Temple is a temperance-era grenadine punch, but it seems like it was to me based on the similarity of the recipes. Who knows when or why the drink was named after the famous 1930s child actress? But if made with care, it is a delicious soda and one I loved as a child.

How To Get A Nice Foam On Your Sodas.

While the Shirley Temple is not from the 1800s, it was typical for high-end sodas in the late 1800s to have a nice foam on top. Similar to high-end molecular gastronomy restaurants today, a nice soda fountain would ensure that some drinks had an air or foam on top as you sipped your drink. The foam provides both a creamy texture and olfactory stimulation. These were called foaming agents, and in the 1800s, soap bark or other extracts were added to syrups to provide foam when shaken and mixed with soda water. A popular one today in the United States is propylene glycol, and while it is “generally recognized as safe” (GRAS) in the US, it is banned for consumption in the EU. Another modern alternative, and the one I use, is adding lecithin to my syrups. Lecithin is flavor neutral, a natural emulsifier that provides a nice foam, and is often taken as a health supplement. It is also the foaming agent many high-end restaurants use to make foams for food. So I’ll add 0.5% of the total syrups weight of lecithin powder to my syrups as a foaming agent. Check out my grenadine recipe for exactly how that is done.

If you want to learn more about this topic and make your drinks better, check out De Forest Saxe’s 1894 book “Saxe’s New Guide Hints to Soda Water Dispensers. Another book I highly recommend reading is Darcy S. O’Neil’s absolutely fascinating book Fix The Pumps, which covers the history and standard practices of early soda fountains.

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