Beverage News
Mar. 10th, 2014 12:09 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
bloodyrosemccoyTried both a sassafras and a sarsaparilla (also with sassafras). I think I prefer the straight sassafras, though I'm going to have to add some vanilla to the next batch. I am pretty sure the commercial root beers use vanilla. And the sarsaparilla is better with the addition of the cherry syrup I got from Hire's Big H, the local die-hard 50's-style drive-in diner, because on its own it tastes like another kind of Ent-draught.
A big success was the recipe the book referred to as "Chinese Restaurant Ginger Beer," which is only called that because it uses orange extract and lemon juice, rather like the sauces used in Chinese restaurants. And of course there's the liquid cinnamon-roll cream soda. So yeah, I am getting the hang of this!
Next up I'm gonna experiment with tea, and also with hibiscus. We'll have to see how it goes.
In other beverage news, while tracking down that hibiscus,* I managed to locate Honeybush tea! Haven't had any since those sons of Mitch at Celestial Seasonings discontinued their Peach Apricot Honeybush, in the neverending saga of Things That Get Discontinued As Soon As I Discover I Like Them. I definitely prefer it over rooibos, but it's harder to find. Now I can experiment with mixing up blends of it myself, dangit!
I am having entirely too much fun with food chemistry. Somebody stop me.
*I'm going to have to start making my own hibiscus tea. Once again, my favorite kind of hibiscus tea was, naturally, discontinued. Since then I've been seeking out a good replacement, but every time I find a likely-looking candidate I check the ingredients and some asshole has added STEVIA to the blend. I curse the day somebody decided to use stevia as a sweetener.
A big success was the recipe the book referred to as "Chinese Restaurant Ginger Beer," which is only called that because it uses orange extract and lemon juice, rather like the sauces used in Chinese restaurants. And of course there's the liquid cinnamon-roll cream soda. So yeah, I am getting the hang of this!
Next up I'm gonna experiment with tea, and also with hibiscus. We'll have to see how it goes.
In other beverage news, while tracking down that hibiscus,* I managed to locate Honeybush tea! Haven't had any since those sons of Mitch at Celestial Seasonings discontinued their Peach Apricot Honeybush, in the neverending saga of Things That Get Discontinued As Soon As I Discover I Like Them. I definitely prefer it over rooibos, but it's harder to find. Now I can experiment with mixing up blends of it myself, dangit!
I am having entirely too much fun with food chemistry. Somebody stop me.
*I'm going to have to start making my own hibiscus tea. Once again, my favorite kind of hibiscus tea was, naturally, discontinued. Since then I've been seeking out a good replacement, but every time I find a likely-looking candidate I check the ingredients and some asshole has added STEVIA to the blend. I curse the day somebody decided to use stevia as a sweetener.
