Barq's Root Beer Recipe

1. Make concentrated flavor syrup

In a small saucepan combine 1 cup cold filtered water, brown sugar, white sugar, and molasses. Warm gently over medium-low heat, stirring until sugars dissolve but do not boil (about 3–4 minutes). Remove from heat.

2. Add vanilla extract, anise extract, wintergreen extract, sassafras (or sassafras extract), crushed licorice root (or licorice extract), fresh lemon juice, and a pinch of salt to the warm syrup. Stir thoroughly to combine. Allow the mixture to steep for 10 minutes so flavors meld. If using whole spices (star anise, ground bark), you may cover and steep for 15–20 minutes, then strain through a fine mesh sieve or cheesecloth to remove solids.

3. Cool the concentrated syrup to room temperature. For faster cooling, place the covered saucepan in an ice bath and stir occasionally until cooled (about 8–10 minutes).

4. Measure out 2 tablespoons of the cooled syrup per 8 fl oz (1 cup) of carbonated water for a standard strength root beer. For this recipe yield (2 cups carbonated water) use 4 tablespoons (1/4 cup) of syrup. Adjust to taste for sweeter/stronger or lighter soda.

5. Gently combine the measured syrup with 2 cups chilled carbonated water in a pitcher. Stir carefully once or twice — avoid vigorous stirring to preserve carbonation.

6. Taste and adjust: if you want more bite, add a little more lemon juice (1/4 tsp) or an extra 1/2 tsp wintergreen extract for stronger minty note. If sweeter, add 1/2–1 tsp simple syrup (or dissolve 1 tsp sugar in a splash of warm water).

7. Fill a tall glass with ice (about 1 cup). Pour the prepared root beer over the ice, leaving about 1/2 inch at the top for garnish.

8. Garnish with a lemon wedge on the rim and a maraschino cherry if desired. Serve immediately with a straw.

9. Leftover syrup: store refrigerated in a sealed jar for up to 2 weeks. To serve later, mix 2 tablespoons syrup with 1 cup chilled carbonated water (adjust to taste).