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





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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