Skip to main content

Great tequila and a simple homemade housecrafted vanilla soda makes an incredible good highball

Today I have filmed a video. I hope, that I could become better in making videos about beverages - so I can spread the gospel of drinks...

So I prepped (in front of the camera) a good bottle of cream soda.

Cream soda, is basically vanilla soda. At times there are other spices or fruits also represented. However I intended to make a simple instruction video (so I can build upon) - and as I only had (real) vanilla essence, this was the easiest natural flavor I could think off.

The recipe?

120g      white super fine sugar
1200g    water + ice
2.4g       citric acid
1 bs       vanilla essence
Dissolve a sugar, vanilla essence & citric acid into a bit of room temperature water. When everything is dissolved add it to a carbonating bottle (Soda Plus in my case). Add the rest of the water and the ice. Charge it with 1 CO2 cartridge. Shake it. Let it rest for at least 1 minute. Release pressure and enjoy.

That is as easy as a soda can be. And it is delicious.

When I did all the filming and also added some audio dubs (is it called like that?) I had quite a lot of vanilla soda left. Soda is consumed very quickly in this (1 person / 1 cat) household...  however I didn't had a lot of booze in these days of social distancing - and I felt for tequila...

...unfortunately I just had a bottle of Porfidio Single Barrel Añejo left. While I would rather use a normal reposado or añejo, I just "had to use" these pretty rare tequila - but I didn't regretted it. The vanilla fell directly into the background - and it became one of the most amazing highballs I have had for a long long time. It just tasted as the Porfidio, however the vegetal notes were slightly balanced out, while the barrel spiced aromas came upfront. It lost its "heat" without being toothless. Gorgeous, gorgeous drink.

I finished it before I had the chance of adding lime or any other condiments. But it was just as perfect as it could be as it was... well - maybe I add just two drops of Angostura Bitters in the next occasion, I will have this drink!

You might ask, when will the video come out? Well - after I started to edit the video and ended up with a hot head and plenty of frustration, I decided that I will go the route of a professional editor. Hopefully within a week, I will be able to post the video... stay tuned!


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

What is the best cranberry juice in the bar?

A good friend of me "whatsapp'ed" me today and asked for my expertise: "What is the best cranberry juice?" I would loved to just let him know the brand - however it is not that easy. What do we understand of cranberry juice? One of the biggest [maybe the  biggest producer] of cranberry products is Ocean Spray. And: it is well regarded. Problem is: it is not a juice! Wait - what? Ocean Spray doesn't produce a juice - they produce a juice cocktail - which translates into a lot of water, a lot of sugar, some taste-balancers as citric acid [nothing against this really] and a minuscule portion of juice - usually around 3%. Yes they have something which is called 100% juice. Which is on one hand true, on the other the biggest deception ever. Because you don't get 100% cranberry - you get a mixture of juices of concentrate - most of the time apple and white grape and a bit of cranberry. There are also some other brands around, which might feature a h

"Monin Rocks!" - Really?

R ussell S anchez MONIN UAE MONIN Rocks @ HARD ROCK CAFE Dubai  — with   Rhiandro Gardiner  and Louie Aquias  at  Hard Rock Cafe . I have seen this on my Facebook timeline. And well... I wanted to write about Monin since quite a long time, but haven't. However this message was a catalyst, to speak up. It is already a couple of months ago, that I routinely checked the ingredient list of a Monin bottle. ...and was shocked.... Point is, that I have always defended Monin against my US colleagues as decent brand. At least with the products they offered here in the Middle East and in Europe; they came from their factory in France. Most of the ingredients [except lets say in Blue Curacao syrup] were natural. Long time ago, somebody from Monin explained, that this is due to the quite strict regulations in France for syrup - there it is a family culture to drink syrup sweetened water/seltzer. And off course especially for the k