Anton Nocito - Make Your Own Soda: Syrup Recipes for All-Natural Pop, Floats, Cocktails, and More

Copyright 2013 by Anton Nocito

Photographs copyright 2013 by Alexandra Grablewski

All rights reserved.
Published in the United States by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
www.crownpublishing.com
www.clarksonpotter.com

CLARKSON POTTER is a trademark and POTTER with colophon is a registered trademark of Random House, Inc.

Library of Congress Cataloging-in-Publication Data
Nocito, Anton.
Make your own soda / Anton Nocito with Lynn Marie Hulsman.First Edition.
p. cm
Includes index.
1. Carbonated beverages. 2. Syrups. I. Title.
TP630.N63 2013
641.875dc23
2012018853

ISBN 978-0-770-43355-0
eISBN: 978-0-7704-3356-7

Design by Stephanie Huntwork
Cover design by Stephanie Huntwork
Cover photographs by Alexandra Grablewski

v3.1

This book is dedicated to my wife, Erica, and my son, Aidan

Im a small-batch soda artisan on a mission. I want America to enjoy satisfying, all-natural sodas with flavors so sensational that one taste will blow your mind. No preservatives, no corn syrup, no artificial colors. I founded P&H Soda Co. on the idea that people want to travel back to a simpler time, when the seltzer man delivered to your home, a movie cost pocket change, and enjoying a soda was a way for people of all ages to kick back and celebrate.

In sodas early days, in the nineteenth century, a glassful was a tonic for what ailed you. It was used as a health food, in many ways. People would blend seltzer with herbs, fruits, and other natural flavors into a delicious, refreshing drink. But over the years, as big business took over, soda became a different thing altogether: chemicals swimming in sugar water, too-sweet fake flavors, guzzled down with no thought. But nowwith increased interest in taking foods back to a simpler, fresher, more natural stateIm taking soda back.

Some of my fondest memories are of going to Rumplemeyersan ice cream parlor that used to be on Central Park South, in Manhattanwith my dad and brother before a ballet or a Broadway show. Wed get so excited to indulge in a scoop of ice cream with a triangular pizzele-style cookie perched at the edge or to dig a long silver spoon into a tall glass to scoop out the first frothy mouthful of a creamy, bubbly ice cream soda. Deciding on my soda flavor was exquisite torture. The waiter would stand patiently by while I considered wild combos like pistachio ice cream with strawberry syrup, or orange sherbet with cherry syrup. More often than not, I chose the classic black and white, bubbling with rich chocolate and fragrant vanilla. Id alternate between slurping the chocolatey beverage through my straw and digging into the melty vanilla scoop floating and bobbing in my glass. And I remember sitting at a soda-fountain counter with my grandpa Anthony, a jokester with a legendary sweet tooth. Wed sip on sodas while watching the ritual of the soda jerk pulling the gleaming silver handles, pouring syrups into fluted glasses with all the flair of a serious mixologist.

The use of the term soda water first occurred in 1798, probably referring to natural mineral water. But it wasnt until 1810 that a patent was filed for a method of making the fizzy stuff artificially.

, with a clean herbal edge that could cut glass. With these recipes, youll have your family and guests rethinking carbonated beverages.