Mt. Dew Can Recipe
Make Mt. Dew Can Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Can Syrup Base
Flavor & Aroma
Carbonation & Serving
Method
Can Syrup Base
- 1
Make simple syrup and dissolve acids
Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring occasionally, until sugar fully dissolves and the mixture just comes to a gentle simmer (do not vigorously boil). Remove from heat.
- 2
Add acids and seasoning
While the syrup is still warm (but off the heat), whisk in 2 tsp citric acid, 1 tsp malic acid, and 1/4 tsp calcium lactate or a pinch of salt. Taste carefully after mixing. If the syrup is overly sharp, add a very small pinch of baking soda to soften acidity (add sparingly; it will fizz and neutralize acid). Let mixture cool to room temperature.
Flavor & Aroma
- 3
Build the flavor profile
Once the syrup is cooled to room temperature, stir in extracts and zest: 1/2 tsp orange extract, 1/2 tsp lemon extract, 1/4 tsp lime extract, 1/4 tsp vanilla extract, and 1/2 tablespoon citrus zest if using. Mix thoroughly. Add 2 drops green food coloring or a small pinch of spirulina for the characteristic neon hue. Taste and adjust: if you want it brighter, add an extra 1/8 tsp lemon or orange extract; if too sharp, a pinch more sugar dissolved in a teaspoon of warm water can help.
Carbonation & Serving
- 4
Assemble the drink
Fill two serving glasses with ice (about 1 cup ice per glass). Measure out 1/4 cup (60 ml) of the prepared syrup per 1 cup (240 ml) carbonated water for each glass (adjust to taste). Pour 1/4 cup syrup over the ice in each glass.
- 5
Top with carbonated water
Gently pour 2 cups chilled club soda or carbonated water into each glass (total 4 cups for both) over the syrup and ice. Stir gently once with a spoon to integrate without losing too much carbonation.
- 6
Garnish and serve
Garnish each glass with a lime wedge on the rim if desired. Serve immediately while cold and fizzy.
- 7
Storage
Store any unused syrup in a sealed jar in the refrigerator for up to 2 weeks. Before reusing, stir and taste; adjust acidity or sweetness as needed with tiny additions of citric acid or sugar solution.