GATHER JOURNAL

Photograph by Will Anderson Food Styling by Maggie Ruggiero Sets by CONFETTISYSTEM
    

The Soda Shake

Cocktails & Beverages from Issue 5 – Spring / Summer 2014 – Caravan

Created by Peter Freeman, head soda jerk at Brooklyn Farmacy & Soda Fountain, Brooklyn, NY

makes 1 cocktail (pictured center)



  • hibiscus syrup*
  • vodka (optional)
  • plain seltzer
  • vanilla milkshake (or ice cream)
  • whip cream (optional)
  • maraschino cherry (optional)

HIBISCUS SYRUP
  • 2 ⅔ cups water
  • 2 ⅓ cups cane sugar
  • ⅔ cup (1 ounce) dried hibiscus flowers
  • 2 Tbsp plus 2 tsp lemon juice

  • 1

    Pour syrup into a 12-ounce glass. Add enough seltzer until glass is about ¾ full. Stir with an iced bar spoon in an upward stroke so that syrup and seltzer are well combined. Add vodka, if desired. Top with milkshake (or simply vanilla ice cream). It will eventually make its way down, creating streaks of white in the pink soda and a foamy pink head. Top off, if you’d like, with whipped cream and a cherry.

     

    Hibiscus Syrup: Simmer water and sugar in saucepan, stirring occasionally, until sugar dissolves. Remove from heat and stir in hibiscus flowers. Steep, covered, about 30 minutes. Pour through a fine-mesh strainer, set over a bowl, pressing on the flowers with a spoon to extract all the liquid. Discard the flowers and cool the syrup to room temperature. Stir in the lemon juice and cool completely. Chill before using.

     

    The Soda Shake: Reprinted with permission from The Soda Fountain by Gia Giasullo and Peter Freeman, copyright © 2014. Published by Ten Speed Press, a division of Random House, Inc.