Coca – Cola Recipe

Make a simple syrup

Combine 1.5 cups granulated sugar and 1 cup water in a medium saucepan over medium heat. Stir until sugar dissolves and the mixture comes to a gentle simmer. Do not boil vigorously. Reduce heat and simmer 3–4 minutes to form a clear syrup.

Prepare caramel color (optional)

In a small skillet, melt 2 tablespoons sugar over medium-low heat. Allow it to darken to a rich brown (watch carefully to avoid burning). Remove from heat and immediately add 1 tablespoon water very slowly to stop cooking (it will sputter). Stir to combine and then whisk into the syrup for color. Alternatively skip if using store-bought caramel color.

Infuse flavors

Add orange zest, lemon zest, 0.5 teaspoon cinnamon stick (broken), 0.125 tsp freshly grated nutmeg, 0.125 tsp ground ginger, and 0.25 tsp dried lavender or crushed coriander seed to the warm syrup. Maintain low heat and steep ingredients in the syrup for 10 minutes without boiling to extract oils and aromatics.

Strain and finish syrup

Remove from heat, strain the syrup through a fine mesh sieve or cheesecloth into a clean bowl to remove solids and zest. Stir in 1 tablespoon lime juice, 1 teaspoon citric acid, 0.5 teaspoon cream of tartar or phosphoric acid (if using), and 1 teaspoon vanilla extract. Taste and adjust acidity or sweetness — add up to 0.5 tsp more citric acid for sharper tang. Let syrup cool completely, then refrigerate until cold (at least 1 hour).

Chill 6 cups of sparkling water thoroughly. For each serving (about 12 fl oz / 360 ml), combine 1 part cola syrup to 5 parts sparkling water as a starting ratio (adjust to taste). Example: For 1 glass (12 fl oz) use 2.5 fl oz syrup (roughly 1/3 cup) to 10 fl oz sparkling water. Fill a tall glass with ice cubes, pour the measured syrup over the ice, then slowly add chilled sparkling water to preserve carbonation. Stir gently once to combine.

Garnish with a lime wedge and serve immediately. Keep remaining syrup refrigerated for up to 2 weeks. Use within a few days for best flavor.