Full Article: vintageamericancocktails.com/sarsaparilla/ Recipe: www.google.com/books/edition/Soda_Fountain_Beverages/ePdAAQAAMAAJ?hl=en&gbpv=1&bsq=sarsaparilla
I just discovered your channel and all I can say is that you are a meticulous and avid researcher of recipes just like me! Keep up the good work! Also I would like to ask if you are gonna be interested in recreating Fanta there are two versions : - the OG made in 1941 - containing sugar beet, whey and apple pomace. I know... yuck -the 1955 recipe made by fellow italians in Naples using fresh oranges. Much better! Greetings from Italy!
Thank you! That makes me happy to hear. I love this stuff and my goal is preserving the old methods of how drinks were made while making it accessible to everyone. It’s nice to meet a fellow drink historian. I’m down to try Fanta. Thanks for the info. The later one sounds better.
@@VintageAmericanCocktails Thank you for your kind words and quick reply. Don't change a thing about your approach and keep pushing forward. You got a new subscriber! Have a nice day! Ale
@@VintageAmericanCocktails Love the recipes! Ordered a lot of stuff online to try making my own sarsaparilla & root beer. Also love your attention to the recipes’ details and historical background
Is this the same taste as A&W root beer? That's the only sarsaparilla flavour I know of since young. I havent had one for ages and only remember root beer float as a child.
I thought that too before I started making homemade soda syrups but it’s amazingly full flavor. I’ve read a bunch of old soda books from the 1800s and everyone had their own methods and style. There are many similarities but also many differences. The method I’ve settled on and prefer is the one John Pemberton used of making 5% flavoring solutions and adding 1.5 ml per kg of syrup. That has resulted in the most consistently and pleasant tasting sodas to me. I believe it’s based on some pharmaceuticals practices during the 1800s but it makes great sodas. But to and your question this has the same level of flavor as a soda you would get from a bottle, but fresher.
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Full Article: vintageamericancocktails.com/sarsaparilla/
Recipe: www.google.com/books/edition/Soda_Fountain_Beverages/ePdAAQAAMAAJ?hl=en&gbpv=1&bsq=sarsaparilla
I look forward to more of your videos! May success come swiftly 😊
Thank you!
That is an easy and refreshing soda!
Thank you!
Looks great!
Thank you! I really liked it. It tasted like a cleaner and more refreshing root beer.
I would do sugar cane syrup over coloring. It's dark as well
That would be better. malt extract works too.
awesome!
I just discovered your channel and all I can say is that you are a meticulous and avid researcher of recipes just like me!
Keep up the good work!
Also I would like to ask if you are gonna be interested in recreating Fanta there are two versions :
- the OG made in 1941 - containing sugar beet, whey and apple pomace. I know... yuck
-the 1955 recipe made by fellow italians in Naples using fresh oranges. Much better!
Greetings from Italy!
Thank you! That makes me happy to hear. I love this stuff and my goal is preserving the old methods of how drinks were made while making it accessible to everyone. It’s nice to meet a fellow drink historian.
I’m down to try Fanta. Thanks for the info. The later one sounds better.
@@VintageAmericanCocktails Thank you for your kind words and quick reply.
Don't change a thing about your approach and keep pushing forward.
You got a new subscriber!
Have a nice day!
Ale
To the town of Agua Fria rode a stranger one fine day~
Most original comment I’ve ever received.
@@VintageAmericanCocktails Love the recipes! Ordered a lot of stuff online to try making my own sarsaparilla & root beer. Also love your attention to the recipes’ details and historical background
Not sure where you got your information, but sassafrass root is NOT banned in the U.S. I know because I live there.
True, the root is not but extraction and consumption of it is.
www.deadiversion.usdoj.gov/chem_prog/advisories/safrole.html
Thanks Phil Baxter and I don't think it's part of ecstasy either.
Is this the same taste as A&W root beer? That's the only sarsaparilla flavour I know of since young. I havent had one for ages and only remember root beer float as a child.
Not knowing how strong the oils are, this looks like the flavors of anise and wintergreen would be so dilute, do those flavors come out in the drink?
I thought that too before I started making homemade soda syrups but it’s amazingly full flavor. I’ve read a bunch of old soda books from the 1800s and everyone had their own methods and style. There are many similarities but also many differences. The method I’ve settled on and prefer is the one John Pemberton used of making 5% flavoring solutions and adding 1.5 ml per kg of syrup. That has resulted in the most consistently and pleasant tasting sodas to me. I believe it’s based on some pharmaceuticals practices during the 1800s but it makes great sodas. But to and your question this has the same level of flavor as a soda you would get from a bottle, but fresher.
U.S. always buy sassafrass at herbs store.