Label
All
0
Clear all filters

Sodas

Appears in
The Modern Cocktail
The Modern Cocktail

By Matt Whiley

Published 2017

  • About

At the bars we make our own sodas because it allows us to make flavours you can’t buy, like parsley or plum soda. We carbonate directly from big canisters of CO2 but you can easily make sodas at home using a soda siphon or machine by making a flavoured syrup then adding it to water and carbonating it, or flavouring the water directly then carbonating. Again, having a carbonating facility will allow you to play with flavours.

If you have a vac pac machine, for example, you can put a large handful of parsley in water, seal it in the machine and leave it for a few hours at room temperature. The water will take on a lot of parsley flavour, so you then strain it, add a little bit of caster (superfine) sugar, sweetening it to taste (or not), then carbonate it in a soda siphon. It’s delicious and there are so many opportunities for trying different fruits, vegetables and other herbs.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

The licensor does not allow printing of this title