Original question by @[email protected]
Kofola is cola with herbal taste, made in Czech Republic and Slovakia.
Sparkling water
IRN BRU
Dr. Pepper Zero Sugar
This is correct. I have 4 bottles a day.
the blackberry one is my favorite so far
Paulaner Spezi
(s)urge
My man!
Urge is still my go to every single time I want soda. Solo for easter and Julebrus for Christmas
Josta!
Bawls
Tap for my fav ad they did
Probably ginger beer. I’ll even squeeze some lime in there if I want a Moscow mule hold the Moscow.
Anything ginger (ginger ale, ginger beer, spicy, not spicy) as long as it’s fizzy. Not all the time, these are treats.
Most root beer. A&W is solid. There’s one I don’t like with perfume undertones.
We make our own seltzer and it’s my favorite. But any ice cold seltzers will do.
If I’m in a restaurant and craving soda, I get a coke or diet coke.
In the US South, an ice cold Cheerwine made with cane sugar in a glass bottle.
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My mom almost exclusively buys her soft drinks from the fountain instead of canned/bottled because she insists it tastes better and is more carbonated!
Kolashanpan - Salvadorian soda that’s a unique flavor I have a hard time pinning down. Kind of like a orange vanilla bubblegum mix?
Mnt. Dew Baja blast - a more lime flavored Dew
Dr. Pepper - the OG favorite
IBC cream soda - when the craving hits once in a blue moon
Club Mate
Homemade tepache #1
Homemade ginger beer #2
Diet Coke/Coke Zero is my #3
TIL about Tepache. Over the years I’ve made it a ritual to make ginger beer when the weather is favorable in my corner of the world and I look forward to it all the time. Could you help me with an easy to follow recipe? Does it work well with semi ripe pineapples cuz those are more easily found where I am? Is it possible to ferment this when humidity is on the higher side and the temperature is as high as mid 30s Celsius?
Yes on the hot weather, I am in Florida, and it just ferments a little quicker. Trust it, when it gets bubbly or foamy, strain it and refrigerate. Though we keep the house under 30 if we can, it’s not always possible and tepache is not fussy. Cover it with a tighter woven cloth if there are flies though, and secure it with a rubber band. How underripe are the pineapples? If they are edible to you it should work fine, you might need a little more more sugar. My detailed process is in the pinned non-alcoholic drinks thread on [email protected] .
Tepache is a version of fruit kvass - you can make it with other fruits if they are more available where you are, I have some strawberry kvass in my fridge right now. I have done guava, never got melon to work. But pineapple is very reliable at fermenting, so it’s a good one to start with.
Back when I lived in N. Carolina, there was a local brand called “Dr. Enuff.” Loved that stuff.
I snagged one of those at a gas station heading home from Tennessee and it was really good!
I’ve been craving a soda. I think I’m gonna take this as a sign to have one. Recently I’ve been making simple syrup and adding it to club soda. Today’s soda will be mint flavored
