Skip to main content

Smoked Amarena Cream Soda


I am using Amarena cherry several years now. I thought they are the best compromise (even if they are a compromise at all) between taste, looks, quality. If only they were Amarena cherries with stem (they've got lower points in the style, due to this reason).

Amarena cherries are beautiful almost black cherries in very sweet syrup, they still have a snap and they are quite natural [this is a bit confusing - because obviously they are heavily processed, they are cooked in a lot of sugar and half inverted - with quite natural I mean, that the producer don't help themselves with the box of food-additive wizary - all ingredients are "really" natural]. This is pretty much the opposite of the typical bright red Maraschino cherry, which is bleached, stabilized, dyed and flavored with artificial colors and flavors.

It was not long after I've started to use this amazing product, that I wondered, how to use the dark sweet syrup, which is full of the Amarena flavor - deep cherry flavors with the typical almond note, which comes, when you are stewing drupes with some of the stones of the fruit.

You have to see: oppose to Maraschino cherries, Amarena cherries are quite costly. Quality has its price!
I used the syrup then in cocktails. American whiskey just pairs fantastically with this aromatics, gin also works (think sloe gin, the sloe is also a drupe), brandy and rum are not directly connected, though also work well (don't mention now vodka- just don't).
And you can also make mocktails... the purée of a fruit punch can be deeply colored and amazingly flavored with this syrup...
And if you combine coke, Amarena syrup and ice, you will have a stellar cherry coke!

Today I took latter a bit further... I made Amarena soda.

Pragmatically you can say, that cream soda is a flavored soda which contains vanilla aroma... I thought this would be a good point to start. And off course the Amarena cherry syrup also mustn't be missed in the mixture. As we are doing a soda, which has always sweet-sour characteristics, we would need some sourness,which doesn't distract from our flavors here. Citric acid is a good ingredient here- it is almost everywhere available. An even better fit would be acid phosphate, which is even more neutral (citric acid's origin: citrus, remain in its character - acid phosphate has a much cleaner tasting acidity, though is not everywhere available). Please read more about it on Darcy's blog - www.artofdrink.com.

I also added a bit more sugar, as I didn't wanted that it is too concentrated. The secret behind a soda is a rather light base flavor which is elevated by sweetness, sourness and fizz.

And plain ol' water is also necessary. A lot.

Cream sodas are though very sweet and lacking often a bit the edge. So I thought, why not adding a bit liquid smoke? I bought (at Carrefour, if you'd like to know), three small bottles of Colgin liquid smoke. This is all natural only containing, water, vinegar, molasses and smoke (duh) and they are coming in pecan, mesquite and hickory [they didn't had Apple, as on the picture]. I used pecan, as it was already open and it's sweeter smoke flavor would compliment better the overall character.

All into the Soda plus (I am a fan now), with some added ice, flashed with one CO2 bulb, charged with another.

Today I've learned again- one cartridge is not enough to properly carbonate the Soda plus bottle... I have to see, if I could save one cartridge if I skip the flashing, or if I really have to use three cartridges.

Anyway out comes an adult soda, which is very complex and would go well, with the mentioned distillates - or just on its own. Adult, because I guess, that the funky smokiness wouldn't be exactly the taste of kids.



I would appreciate any comments...

Comments

Popular posts from this blog

How to use citric acid - and why you might not want to use it anyway!

To be honest, I shied away of this topic, because I think, people can misinterpret this - big time.


I don't want to be part of the problem - I want to be part of the solution! But when Chris, over at A Bar Above discussed this subject- I literally could not resist to join into "the discussion".

Here is the video:





I - however take a bit slower approach than Chris.
What is citric acid?
Chemical Compound
Citric acid is a weak organic acid with the formula C6H8O7. It is a natural preservative/conservative and is also used to add an acidic or sour taste to foods and drinks.
Wikipedia Formula: C6H8O7
Molar Mass: 192.124 g/mol
Melting Point: 153C
Density: 1.66 g/cm3
Boiling point: 175C
Soluble in: Water
Why is it controversial?
In my "mixology world" it is controversial, as citric acid is the stuff, which makes the nightmarish sour mix [preferably in powder form] sour. Yeah - citric acid is the main ingredient in one of the most controversial [and in the modern craft bartending wor…

Is Jack Daniel's a Bourbon Whiskey?

So Jack Daniels want to make us believe, that it is not a bourbon - but it meets all standards of a bourbon - only it is better?!

Half of it is true: Jack Daniels meets all qualification points for a bourbon. And yes it is true, that they add one more step - the charcoal mellowing. However this doesn't make it not a bourbon.

Well - point is, that the question is not really adequate. The answers to the rather vague question: "Is Jack Daniels a Bourbon?" is driven by semantics and interpretations.

What you could ask is: Can Jack Daniels rightly be called bourbon?
And the answer is: yes, it can. It meets all points to be even a Straight Bourbon [however please note the differentiation to Kentucky Straight Bourbon - as this is again a regional denomination, which Jack Daniels obviously doesn't meet].
The video is explaining exactly the laws. Before Jack Daniels also stated very proud, that they are sour mash. This was a bit... misleading, as most American Straight Whisk…

Secrets of Darcy - this is the best way to create sugar syrup

I am a "rich syrup guy"... not a "simple syrup guy".
This is, because it is better to be able to control dilution by yourself - not by he setup you have got.

I had also a pretty straight forward method: adding 1 kg sugar into 1/2 liter of cold water and blend until dissolved (be carefully, not to blend too long with a high-performance blender, because it would heat up).

The issue here: it takes some time - because sugar doesn't "like" to dissolve in cold liquid.

A lot of bartenders are adding sugar into hot liquid. This isn't a good idea either: due to hydrolysis the sucrose is converting into fructose and glucose. This makes the sugar thicker and sweeter - but also makes the result less consistent (as you don't meticulously monitor all details (time, temperature, pH, etc.). Further the thickness of the glucose worsen the ability of the syrup to mix in cold liquid (speak a cocktail).

Darcy, of artofdrink.com has a profound chemistry insight a…