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recipe__pinkpoodle

Photo by Carolyn Morris

Pink Poodle

This electric pink ice cream soda gets its name from the frothy bubble effect created by the marriage of seltzer and ice cream. Brooklyn Farmacy soda jerk Peter Freeman uses Brooklyn’s own P&H Hibiscus Syrup, but you can also make your own by steeping hibiscus tea in hot simple syrup for a few minutes.

 

2 oz. hibiscus syrup (see note above)
10 oz. seltzer
1/2 cup vanilla ice cream
Tools: barspoon
Glass: soda

Pour hibiscus syrup in a soda glass. Add chilled seltzer and stir gently. Add ice cream. Serve with a straw.

 

Peter Freeman, Brooklyn Farmacy, Brooklyn, New York

 

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RELATED CONTENT

Read more about Brooklyn Farmacy and other soda fountains across America in "Fizzy Business" from the July/August 2011 issue.

 

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recipe_angostura-phosphate

Photo by Darcy O'Neil

Angostura Phosphate

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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RELATED CONTENT

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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recipe_agua_de_limon

Photo by Ed Anderson

Agua de Limón con Chia

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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Agua de Fresca y Jalapeño

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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recipe_agua_fresca_honeydew

Photo by Robert M. Peacock

Agua Fresca de Honeydew

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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