soda

The combination of Pimm’s and Cel-Ray (celery soda) is pleasantly herbal- and celery-forward in this easy spritz cocktail recipe.

Pimm’s Spritz

Pimm’s No. 1

Prosecco

Dr. Brown’s Cel-Ray soda

celery leaves

The combination of Pimm’s and Cel-Ray is pleasantly herbal- and celery-forward.

Bon Appétit

Pour Pimm’s and Prosecco into a rocks glass filled with ice. Top off with soda, stir gently to combine, and garnish with celery leaves.
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

This deep maroon cocktail is cherry cola for adults but with a subtle, spicy, and not-too-sweet flavor, made with Lambrusco and amaro.

Spiced Cherry Spritz

amaro (such as Nonino)

Lambrusco

Cherry soda (for serving)

maraschino cherry

This deep maroon cocktail is cherry cola for adults but with a subtle, spicy, and not-too-sweet flavor.

Pour amaro and Lambrusco into a rocks glass filled with ice. Top off with a splash of soda, stir gently to combine, and garnish with cherry.
Read More: The 29 New Essential Recipes from the Bon Appétit Test Kitchen

Irish Soda Bread

whole-wheat flour

flour

baking soda

baking powder

sugar

butter

egg, beaten

sour milk

In a food processor or large bowl, mix all dry ingredients together.

Add butter or margarine and mix until texture resembles coarse meal.

Add egg and enough milk to make a soft dough.

Divide into two loaves. Place each in a greased 9-by-5-inch loaf pan, and bake for 35 to 45 minutes, or until golden.

Coconut Lime Soda

coconut water

soda water

lime juice

lime

ice cubes (optional)

Sunday in the Park

lemon juice

oz Lillet Blanc

oz Bourbon (we like Maker's Mark)

oz simple syrup

thyme

aromatic bitters

If you’ve spent any time on Pinterest or food blogs, you’ve likely come across a recipe for three-ingredient barbecue pulled pork that can be made in the slow cooker. Methods and ingredients vary, but the recipe almost always calls for boneless pork shoulder, some sort of dark cola (usually Dr Pepper or root beer) and barbecue sauce. Dubious? We were too, so we asked the members of our NYT Cooking Community Facebook page if anyone had ever made it and if they liked it. <a href="https://www.facebook.com/groups/nytcooks/permalink/2435095033251993/">We received more than 150 very opinionated responses</a>. Many readers have come up with their own clever twists, like using coffee or beer in place of cola, adding onions or chipotles, rubbing the meat with a spice blend and searing the meat before cooking. We tried cooking it a few different ways and found we liked this adaptation best. It calls for a few more ingredients and an extra step or two, but it’s got layers of flavor and it’s still mostly fuss-free. (You can find the pressure-cooker version of this recipe <a href="https://cooking.nytimes.com/recipes/1020485">here</a>.)

Slow Cooker BBQ Pulled Pork

garlic powder

onion powder

smoked paprika

black pepper,

boneless pork shoulder

vegetable oil,

yellow onion, chopped (optional)

dark soda,

Hot sauce (optional)

In a small bowl, combine the garlic and onion powders, smoked paprika, salt and black pepper. Rub the spice mixture all over the pork. If you have time, cover with plastic wrap and refrigerate for 2 hours or up to overnight. If you don’t, no worries; proceed to Step 2.

Lightly grease the crock of a slow cooker. Heat 2 tablespoons vegetable oil in a large skillet over medium-high. Sear the pork until golden brown on all sides, about 2 minutes each side. Add onion, if using, to the slow cooker. Add the pork on top of the onion. Pour soda over the pork and set the slow cooker to low for 6 to 8 hours, until the meat has collapsed and shreds easily.

Drain most of the liquid from the slow cooker and shred the meat directly in the pot. Add about 1/2 cup of the barbecue sauce and stir to combine. (At this point, if you like crisp bits in your pulled pork, you can spread the shredded pork on a sheet pan and place under a broiler for a couple minutes then return to the slow cooker.) Taste and add more barbecue sauce, hot sauce, salt or pepper, if desired. Serve with soft rolls and extra sauce on the side.

Using dark rum instead of white rum is what gives the Dirty Mojito it&#x27;s name!

Dirty Mojito

oz dark spiced rum

tsp raw sugar

mint leaves

oz lime juice

oz soda water

Muddle the lime juice, sugar, and mint leaves...

Muddle the lime juice, sugar, and mint leaves together in the bottom of a glass.

Add rum and fill the glass with ice.

Top the drink off with soda.

Garnish with mint leaves and a lime wedge.

Homemade Cream Soda is a super simple, nostalgic soda recipe that&#39;s easy to make at home and is so refreshing on warm summer days. Once you know how to make your own soda pop, you&#39;ll never go back to store bought.

Homemade Cream Soda

water

Tbsp vanilla extract

plain soda water, for mixing.

Heat the sugar and the water in a saucepan until the sugar is completely dissolved.

Remove the syrup from the heat, and stir in the vanilla extract and the lemon juice.  Let the syrup cool and then store in the refrigerator.

Mix 1 1/2 to 2 ounces of the syrup into 8 ounces of soda water. Or, you can make a big batch of cream soda at once, using the same ratio of syrup to soda water.

As white light is the combination of all wavelengths of color visible to the human eye, so too is Long Island iced tea the rainbow of high-proof liquors mixed into a balanced cocktail. When done right, it’s surprisingly bright and refreshing. A prism of vodka, gin, rum, tequila and triple sec, this batch variation — ideally served in a pitcher — is a cooling blitz of a drink, reminiscent of the best parts of a whiskey sour, or a hot summer’s day. Fresh lemon and lime juice bring sourness and bitterness, and a splash of cola and a bit of maple syrup round things out.

Long Island Iced Tea

ice cubes,

vodka

white rum

blanco tequila

triple sec

maple syrup

lemon juice (from 1 large lemon)

lime juice (from 1 lime)

kosher salt (Diamond

Coca-Cola

Lemon and lime slices,

In a large pitcher, combine the ice, vodka, gin, rum, tequila, triple sec, maple syrup, lemon juice and lime juice. Add the salt, which accentuates all of the flavors. Stir with a wooden spoon until the pitcher feels cold to the touch and the ice has dissolved slightly, about 30 seconds. Top with the Coca-Cola.

To serve, pour the cocktail into individual glasses filled with fresh ice, and garnish with lemon and lime slices. Sprinkle with more salt, if you’d like.

Use your favorite combination of herbs for this refreshing twist on sangria. We like to think of it as spa water but with a little buzz! It’s perfect to serve at picnics or on any warm summer night.

Rosé Sangria

750-ml bottles rosé

bianco vermouth

herbs,

citrus soda,

Cut 3 cucumbers into spears; set aside. Coarsely chop remaining cucumber, then gently smash pieces with a rolling pin or the back of a heavy knife to soften flesh and release juices. Transfer all cucumbers to a large pitcher. Add rosé and vermouth and stir to combine. Set aside a few of the prettiest herb sprigs and chill in a zip-top bag until ready to serve. Smack remaining herbs against a cutting board to release aromas and lightly bruise leaves and add to pitcher. Cover and chill at least 3 hours and up to overnight for flavors to meld.

Divide sangria among ice-filled glasses. Top off with soda. Garnish with reserved herbs.

Make Your Own Root Beer Syrup

Water

Sugar

Root Beer Concentrate

Soda

Boil the 2 cups of water in a sauce pan on high heat.

Add the sugar and stir until it is dissolved.

Cool the sugar water.

Stir in the root beer concentrate, place into a clean glass jar and refrigerate until cold.

Pour 6-8 ounces of chilled club soda into a glass.

Add in 4-6 tablespoons of root beer syrup or to taste and stir.

Enjoy!

To Serve

Fizz. You either love it or hate it. If you’re in the hate it camp, it can be frustrating when it comes to picking drinks. Why is everything so fizzy?Luckily I’m here to tell you how you can enjoy your favorite sodas without the fizz.

How To Make Soda Flat Fast

Pour your soda into a glass, leaving an inch of room at the top. This will prevent any spillages.

Take one sheet of paper towel and fold it into quarters.

Stick the paper towel into the soda with the open edge down (this means the soda can penetrate the paper and reach more surface area).

Keep hold of it, so it’s doesn’t sink to the bottom of the glass. The soda will fizz.

Once the soda has stopped fizzing, remove the paper towel and taste it. It will be nice and flat!

Repeat for a second time if there’s still some fizz left.

Lime juice and fresh rosemary give this fizzy-frothy mezcal cocktail plenty of citrusy and herbaceous notes—a small prayer of brightness for the summer ahead.

Rosemary Mezcal Fizz

rosemary leaves (from 1 sprig)

kosher salt

lemon

mezcal

light agave nectar

club soda

Epicurious’ cocktail expert, Maggie Hoffman, created a drink that captures the flavors and nuances of acclaimed author Dawnie Walton’s favorite pre-pandemic bar cocktails, as outlined in this essay about the evolution of her drinking tastes. For the most luscious froth, serve fizzes in tall glasses without ice. Make sure your soda and glasses are well chilled before starting, either by chilling in the fridge an hour or more beforehand or filling with ice water and letting them sit while you make the drink.
*Raw egg is not recommended for the elderly, people with weakened immune systems…or people who don’t like raw egg.

Chill 2 Collins glasses. Combine rosemary leaves and salt in a cocktail shaker and gently press out oils with a muddler, about 45 seconds. Add egg white, lemon zest, mezcal, lemon juice, and agave nectar. Cover cocktail shaker; shake vigorously (without ice) until egg white is emulsified, about 20 seconds. Carefully uncover (shaker will be quite full) and add ice just to fill. Cover and shake until egg white is very frothy and cocktail is cold, about 30 seconds.

Set chilled glasses next to each other and double-strain cocktail into glasses, dividing evenly. Top off each drink with 3 oz. club soda and garnish with a rosemary sprig.

The ginger bug starter is easy to make in your own home. It's the simplest way to make a probiotic sparkling beverage. Unlike kombucha, all you need to get started is sugar and ginger root!

Making A Ginger Bug Starter

ginger

Tbsp sugar (divided)

water (chlorine-free)

Mix 3 1/4 cup of the water with 3 Tbsp of sugar in a glass quart jar. Stir until the sugar is dissolved.

Wash the ginger root, then grate 3 Tbsp of ginger into the quart jar. Don&#8217;t peel the ginger because the skin helps with fermentation. 

Cover with a cloth (or coffee filter) and secure in place with a rubber band or jar ring.

Place the jar somewhere warm and dark to ferment (a kitchen cupboard is ideal).

Give the ginger bug a good stir once or twice a day.

After 3 to 7 days it should start to bubble. Once it&#8217;s started to bubble, feed it 1 Tbsp of sugar and 1 Tbsp of grated ginger each of the next two days. 

Once it is really bubbly you are ready to make ginger ale or ginger bug sodas. See the section above for information on how to maintain your ginger bug starter and links to recipes for ginger ale and ginger bug sodas.

I was hunting for the same question... so glad to find the answer.
My ginger bug is sitting out for 4 days without being fed on day 5 made the beer do you it will work and ginger bug will be live if I refrigerate it now?
And feed it one a week right?

My ginger bug started to active within 24 hours , but suddenly stopped, is that OK? what should i do ? i fed it with sugar and ginger again, but still, it is still

very new to fermenting. I'm on day 3 of this and not seeing any bubbling. Now I used a Mason Top pipe lid on it. Should I not?
Also wondered about the ginger I used. Is it possible that the ginger is cleaned so much that it wouldn't have any natural yeast on it?

Maybe a silly question but, if scum forms on the top, should I be skimming it off?  Thanks! :)

Hi Emilie,
I loved this recipe and had great success for about two batches of soda..I however failed in maintaining my bug..I kept in the fridge, and fed it every week or so but I noticed that that the taste became very yeasty almost beer like..then I kept it on the counter and fed it daily but it never got its bubbly nature back and my third batch of soda ended up with kahm yeast..eventually after multiple feedings and tries my bug turned pink and I had to throw it..can you please help me trouble shoot this problem? I plan on making a new bug but how do I maintain it better in the fridge? Feed it every week? Remove some first if not making soda? Also why did it become so yeasty? Thanks in advance! The ginger beer recipe was amazing! My toddler loved it, though his eyes watered from the spice levels ha!

in the first few paragraphs you answered any question that had been left unanswered (literally for almost ten years on some pages!) on the more “popular” google results for ginger bug. thank you for a simple yet thorough explanation of the entire process! quickly becoming my favorite fermenting resource ♥

i was very much impressed with your blog. right now trying ginger bug ,turmeric and sour dough starter.
for ginger bug and turmeric I took only 1/4 cup of water missed that it is 3 and 1/4 th . I still saw the bubbles on day 3 but added water on day 3 will that be OK?

I love a clandestine soda in the preparation of food, a flash of carbonation where the French might use wine, or brandy. It may be transgressive to say so, but I’m hardly alone, for all those who cringe at the thought. Page through church or community cookbooks and you’ll find examples: Coke-spiked Jell-O situations, root beer-glazed fillets of salmon, beans simmered in Moxie. This recipe for a lemon-and-lime soda cake came to me a while back from a Times reader who thought I’d appreciate it (I did!). She said she’d gotten it from a grandmother down south, who stored it on an index card placed in her copy of the cookbook published by the Symphony League of Jackson, Miss., in 1971. The original called for oleo and Crisco oil. I swapped these out for dairy and neutral oil, and a little less soda, and an additional 15 minutes in the oven. This leaves the cake toast-brown and glistening, glossy-crumbed and high-risen, a marvelous moist yellow within. I’m no shill for Big Soda. You could just as easily make it with plain sparkling water and a spritz of lemon or lime. You could make it with sparkling wine!

7Up Cake

unsalted butter

120 milliliters vegetable, canola or other neutral oil

granulated sugar

eggs

lemon extract

vanilla extract

almond extract

235 milliliters 7Up

all-purpose flour

In the bowl of a stand mixer, cream together the butter, oil and sugar at medium speed. Add eggs one at a time, blending until incorporated, then blend in the lemon, vanilla and almond extracts. Add half the 7Up, blending until combined, then half the flour; repeat with the remaining 7Up, then the remaining flour until evenly blended.

Grease a 10-inch Bundt pan with butter; add cake batter. Bake until golden on top and firm to the touch, about 1 hour 15 minutes. Let cool in pan 10 minutes, then invert onto serving platter, and let cool to room temperature before slicing and serving.

Strawberry Soda

Splenda® Stevia Sweetener

strawberries

sparkling mineral water

In a tall glass, stir together lime juice and Splenda Stevia Sweetener until sweetener dissolves. Add strawberries. Top with sparkling mineral water and add ice.

This easy-to-make strawberry rhubarb syrup tastes like Springtime in a bottle! It is basically a simple syrup with fruit infused in it. I added lime and ginger to give it a little complexity and dimension but feel free to leave them out if you want something a little more straightforward.

Strawberry Rhubarb Syrup Recipe (with optional lime and ginger)

rhubarb

white sugar

ginger root, peeled or washed (optional)

lime (optional)

Stem and cut in half the strawberries. Chop the rhubarb into 1-inch pieces. Place the fruit in medium saucepan and add the water and sugar. Bring to a boil and then lower the heat so it just simmers. Cook for 15 to 20 minutes or until the fruit has completely fallen apart. Let cool for 30 minutes in the pan for the fruit to continue to steep.

Strain the fruit solid into a bowl using a fine mesh sieve. If you don’t have a fine enough sieve, lay a piece of cheesecloth inside the sieve. Push as much of the liquid through the sieve, or just let gravity do its work. If you leave the fruit to drain for awhile (like an hour or so) you’ll find gravity has naturally done it’s job and you’ll get even more syrup.

Save the solids for another use (see section above) and store the syrup in a jar or bottle in the fridge for up to 3 weeks.

OLD FASHIONED 7-UP POUND CAKE RECIPE MADE FROM SCRATCH THE SOUTHERN WAY! VELVETY SOFT, MOIST AND FINISHED OFF WITH A CLASSIC 7-UP  GLAZE!”

Top 29 soda recipes from across the web

The most viewed soda recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Pimm’s Spritz

Spiced Cherry Spritz

Irish Soda Bread

Coconut Lime Soda

Sunday in the Park

Slow Cooker BBQ Pulled Pork

Dirty Mojito

Homemade Cream Soda

Long Island Iced Tea

Rosé Sangria

Make Your Own Root Beer Syrup

How To Make Soda Flat Fast

Rosemary Mezcal Fizz

Making A Ginger Bug Starter

7Up Cake

Strawberry Soda

Strawberry Rhubarb Syrup Recipe (wi...

7 Up Pound Cake

The Tootsie Roll Cocktail

How to make Pilk

Hawaiian Pork Grill Foil Pack

Homemade Ginger Syrup

Melona Soju

Tinto de Verano (Spanish Red Wine C...

Blood Orange Italian Soda

Maple Syrup Drop Cookies

Orangeade

Americano cocktail

How to Make Italian Soda

Top 29 soda recipes from across the web

The most viewed soda recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pimm’s Spritz

Spiced Cherry Spritz

Irish Soda Bread

Coconut Lime Soda

Sunday in the Park

Slow Cooker BBQ Pulled Pork

Dirty Mojito

Homemade Cream Soda

Long Island Iced Tea

Rosé Sangria

Make Your Own Root Beer Syrup

How To Make Soda Flat Fast

Rosemary Mezcal Fizz

Making A Ginger Bug Starter

7Up Cake

Strawberry Soda

Strawberry Rhubarb Syrup Recipe (wi...

7 Up Pound Cake

The Tootsie Roll Cocktail

How to make Pilk

Hawaiian Pork Grill Foil Pack

Homemade Ginger Syrup

Melona Soju

Tinto de Verano (Spanish Red Wine C...

Blood Orange Italian Soda

Maple Syrup Drop Cookies

Orangeade

Americano cocktail

How to Make Italian Soda

The most viewed soda recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine