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Photo by Darcy O'Neil
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Like most drinks of its kind, this simple soda-fountain classic started as a cure-all tonic for a long list of ailments. Darcy O’Neil, the chemist and bartender who revived the drink in his 2010 book Fix the Pumps (the drink originally appeared in R. de Fleury's 1800 and All That - Drinks Ancient and Modern), makes his own lemon syrup. A commercial version, such as the one made by Monin, can be substituted. O’Neil also makes acid phosphate, which can be purchased via his website, artofdrink.com.
1 oz. lemon syrup
1 tsp. Angostura bitters
½ tsp. acid phosphate
Chilled soda water
Ice cubes, optional
Glass: highball
Combine syrup, bitters and acid phosphate in a highball. Add ice cubes if desired. Top with chilled seltzer. Serve with a straw.
For the lemon syrup: Combine 2 tsp. gum arabic and 1/2 tsp. lemon oil with 2 tsp. sugar. Set aside. Dissolve 1 cup sugar in the juice of 8 lemons. Add the gum arabic mixture to the lemon juice mixture and dissolve, heating if necessary.
Adapted from Darcy O’Neil’s Fix the Pumps
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Read more about phosphates and the soda fountains that are using them in "Fizzy Business" from the July/August 2011 issue.
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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For this summery cooler, Kiki Hamilton uses Oregon strawberries, but any ultra-ripe seasonal fruit may be substituted.
2 quarts water
6 cups fresh strawberries, hulled
1 1/2 cups sugar
2/3 cup fresh lime juice
1/4 jalepeno, seeded
Ice cubes
Tools: blender, pitcher
Glass: juice or punch
Garnish: lime wedge
In two batches, blend all ingredients, except ice, until smooth. Pour (or optionally strain) into a pitcher, and add more lime juice or sugar to taste. Serve over ice and garnish. Serves 10.
Kiki Hamilton, Por Qué No, Portland, Oregon
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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Photo by Robert M. Peacock
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This monster batch of honeydew agua fresca will help you, and a handful of your friends, keep cool.
10 cups peeled, diced honeydew melon (from about 2 large honeydew)
1 cup fresh lime juice
1 cup sugar
8 cups water
1 10-lb. bag of ice
Tools: food processor or blender, large serving jar or punch bowl
Glass: punch or juice
Add the melon in batches to a food processor or blender and puree until smooth, stopping to scrape down the sides. Add the lime juice and sugar and process again. Pour the melon mixture into a large serving jar or punch bowl. Add the water and ice to the desired consistency and stir. Ladle into small punch or juice glasses. Garnish.
Serves 10.
Adapted from Porch Parties (Chronicle Books, 2010) by Denise Gee
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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Photo by Ed Anderson
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This agua fresca recipe from Mexican pastry chef Fany Gerson combines whole limes, water and chia seeds, the latter of which take an “awesome gummy texture” when soaked in liquid, according to Gerson. And since the recipe calls for using whole limes (peel included), try to buy organic if possible.
3 large limes, quartered
4 cups water
1/2 cup sugar, or more if needed
1/4 cup chia seeds
Ice cubes
Tools: blender, fine-mesh sieve
Blend the limes, water and sugar in a blender and pulse 3-4 times, just enough to extract the juice from the limes but not crush the skins (which would make the drink too bitter). Strain through a fine-mesh sieve into a pitcher. Taste and add more sugar, if you like. Whisk in the chia seeds and refrigerate for at least 30 minutes, until completely chilled. Stir before serving, and serve over ice.
Adapted from Paletas (Ten Speed Press, 2011) by Fany Gerson
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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Nothing spells refreshment like a juicy piece of ripe watermelon—except maybe this cooling agua fresca that adds fresh mint and lime juice to the mix.
4 cups fresh watermelon, peeled, seeded and chopped into 2-inch chunks
1/4 cup fresh mint leaves
1 cup water
1 oz. fresh lime juice
1 Tbsp. granulated sugar
Tools: blender, chinois strainer (or cheesecloth-lined colander), pitcher, large spoon
Puree the watermelon, mint and water. Strain into a pitcher and add the lime juice and sugar. Stir and serve over ice.
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