Orange Cream Soda
Course: DrinksCuisine: American1
servings60
kcal3
minutesMake an old-fashioned orange cream soda.
Ingredients
1.5 oz 1.5 Orange Syrup
1/2 oz 1/2 Vanilla Cream Syrup
8 oz 8 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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