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Housemade soda syrups at Northern Spy Food Co. reflect the seasons and often find their way into the more grown-up drinks on their menu, such as this summertime favorite, which staves off that steamy NYC heat.
4 cups watermelon
½ cup granulated sugar
½ cup fresh basil
simple syrup (1:1)
Peel and chop the watermelon. Place in a bowl and sprinkle with sugar. Tear up the basil and add to the bowl with the sugar and watermelon. Let sit for 45 minutes at room temperature. Run the mixture through a juicer or blend well in a blender. Strain and add simple syrup to taste.
Fill a tall glass with ice. Tear a few leaves of fresh basil onto ice. Add 2 ounces of the watermelon-basil syrup. Top with soda, stir and garnish with lime and sprig of basil.
Chris Ronis, Northern Spy Food Co., New York City
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The Majestic began making their fruit-forward sodas as a healthier alternative to bottled sodas, and they haven’t looked back. Sodas on offer rotate regularly, from a dessert-like orange cream to this grown-up grapefruit-juniper soda.
16 oz. hot water
16 oz. plus 1 Tbsp. sugar
1 Tbsp. dried juniper berries
1 grapefruit, juiced
4 oz. club soda
Make a simple syrup by mixing the boiling water with the sugar, stir until the sugar fully dissolves. Peel the grapefruit with a vegetable peeler. It should have the outer layer of grapefruit skin with as little pith as possible. Muddle the dried juniper berries with 1 tablespoon of sugar. Add the grapefruit peels and juniper mixture to hot simple syrup. Allow the peels and berries to steep overnight in the fridge. Add the grapefruit juice to the syrup and strain through a fine chinois strainer or cheesecloth. Add 2 ounces of the syrup to a glass, top with ice and fill with club soda.
The Majestic, Alexandria, Virginia
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HOME | RECIPES | ALCOHOL-FREE RECIPES
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Photo courtesy Brooklyn Soda Works
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One fateful night in early 2010, Caroline Mak and Antonio Ramos decided to make their own homemade ginger beer. Things progressed quickly, with friends encouraging them to make other soda flavors and to sell at the Brooklyn Flea. Three years later, they have a production space in Brooklyn, and you can find their sodas on draft at restaurants throughout New York City. They offer new flavors almost weekly, with unique combinations, like Concord grape and fennel seed and raspberry and peppercorn. And if you don’t live in NYC, you can still get a taste with this recipe for their original ginger beer.
1½ oz. fresh ginger juice
26 oz. water
2 oz. cane sugar
½ oz. dark molasses
2 pieces star anise
½ stick cinnamon
½ tsp. allspice
½ tsp. cloves
1½ oz. fresh lemon juice
Grate fresh ginger and squeeze out the juice through a strainer, discarding the pulp. Bring the water to a simmer. Add the sugar and molasses. Add the star anise and cinnamon to the water and simmer for 30 minutes. Remove from heat and add the allspice and cloves. Steep in the hot liquid for 5 minutes. Strain. Add the liquid to the ginger juice and stir in the lemon juice. The liquid should be as cold as possible before carbonation, so place it in the freezer for at least 15 minutes. Pour it into a carbonation siphon with another 7-8 ounces of water (or however much you need to fill your siphon). Pop the CO2 cartridge into the siphon and shake the siphon for 30 seconds so the liquid absorbs the CO2.
Caroline Mak and Antonio Ramos, Brooklyn Soda Works
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Photo by Francesco Tonelli
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The EMP Egg Cream epitomizes the restaurant’s high-low, NYC-centric ethos. Swapping in melted Mast Brothers Madagascan chocolate for the more traditional Fox’s U-bet syrup elevates the old New York treat to a place of nostalgic nirvana.
3 Tbsp. whole milk
3 Tbsp. chocolate sauce
seltzer water
Pour 3 tablespoons of chocolate syrup into a glass. Top with 3 tablespoons of milk. Add enough club soda to reach the top of the glass. Stir vigorously and drink immediately.
Chocolate Sauce
1 cup granulated sugar
3 oz. chocolate, chopped (Guidara and Humm use Mast Brothers Madagascar)
6 Tbsp. cocoa powder
2 Tbsp. cornstarch
In a small saucepan over medium heat, melt together the sugar and chocolate with 1/3 cup of water. In a mixing bowl, whisk together the cocoa powder and cornstarch with 1/3 cup of water. Add to the melted chocolate mixture and bring to a boil. Cook for 2 minutes to cook out the starch. Strain through a chinois and chill over an ice bath. Refrigerate until ready to use.
Note: Any leftover chocolate sauce can be stored in the refrigerator for up to 1 week and used to make hot chocolate or chocolate milk.
Reprinted with permission from I Love New York: Ingredients and Recipes by Will Guidara and Daniel Humm, Ten Speed Press
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©istockphoto.com/sf_foodphoto
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New Orleans has flavor all its own, and in our May/June 2013 issue, we drink in all the city’s cocktail culture, past and present. But when it comes to coffee, the local bean scene can be summed up in one word—chicory. Morning, noon and night, locals and tourists line up at Café du Monde in the French Quarter for cups of chicory coffee—a bold, bittersweet brew made with a mix of the roasted, ground root of the endive plant and regular coffee beans. And though New Orleans popularized the coffee-chicory blend, it wasn't the first to brew it. With centuries-long stints shifting from the Roman Empire to Napoleon’s France, chicory coffee made its way to the U.S. during the Civil War when confederate soldiers used the root to stretch their coffee rations. And from there, the taste for the distinctive brew only spread. One notable fan, San Francisco-based Blue Bottle Coffee, brews up its own version and even offers brew-your-own chicory coffee kits and pre-mixed bottled versions. Curious for a taste? Check out Blue Bottle’s easy formula.
Ingredients
1 lb. coarsely ground coffee
1 1/2 oz. roasted and chopped chicory
2 1/2 quarts water
3 oz. simple syrup
Tools
Large stockpot
Wooden spoon
Fine-mesh sieve
Large Mason jar
Combine the ground coffee, chicory and water in a stockpot. Stir with a wooden spoon, cover and let steep at room temperature for 8-12 hours.
Carefully break the crust of the coffee grounds with a spoon and strain through a fine-mesh sieve into the Mason jar. Add simple syrup to concentrate and stir to combine.
Serve over ice and add milk to taste—most people opt for about a 50/50 ratio of milk to chicory-coffee concentrate.
Keep refrigerated and use within 1-2 days. Yields 4-5 cups of concentrate.
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