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Chocolate Phosphate

A chocolate soda that at once tastes decadent and refreshing, thanks to an added pop of acid phosphate.

 

1 tsp. acid phosphate
8 oz. club soda
2 oz. chocolate syrup (see below)
Tools: barspoon
Glass: highball
Garnish: fresh strawberry, optional

Pour the acid phosphate and the soda water into a chilled glass and slowly add the chocolate syrup to avoid spilling over. Stir gently to combine and garnish.

Chocolate Syrup
1 oz. unsweetened cocoa powder
3 cups sugar
2 cups water
3/4 tsp. vanilla extract
1/2 drop cinnamon oil

Combine cocoa powder, sugar and water in a large saucepan and bring to a boil over medium-high heat, while stirring. Continue stirring and let boil for three minutes. Let cool to room temperature, then add vanilla and cinnamon oil. Stir to combine and funnel into a clean glass jar. Keep refrigerated and use within one month.

 

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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