Root Beer Recipe

Make the sugar syrup

Combine 2 cups water, dark brown sugar, granulated sugar, and molasses in a medium saucepan. Stir to combine over medium heat.

Bring the mixture to a gentle simmer, stirring occasionally until the sugars are fully dissolved (about 5 minutes). Do not boil vigorously; a gentle simmer is sufficient.

Add spices and simmer

Add sassafras, sarsaparilla, wintergreen, star anise, allspice berries, grated ginger, whole cloves, licorice root, and orange peel to the simmering syrup. If using a split vanilla bean, add the seeds and pod here.

Reduce heat to low and let the mixture barely simmer for 15 minutes, covered partially to retain aroma but allow some evaporation. Stir occasionally.

After 15 minutes, remove from heat and let the syrup steep with the spices for an additional 20–30 minutes to develop flavor. Taste after 20 minutes; steep longer if you want a stronger spice character.

Strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing gently on solids to extract flavor. Discard solids. Let the syrup cool to room temperature.

Dilute and carbonate

For each serving (about 1 cup final), mix 2 tablespoons of the cooled root beer syrup with 1 cup (8 fl oz / 240 ml) cold sparkling water. Adjust syrup-to-water ratio to taste (start 1:8 and increase syrup if you prefer sweeter/stronger).

Stir gently to combine so as not to flatten the carbonation. Serve over ice if desired.

Store leftover syrup in a sealed container in the refrigerator for up to 2 weeks. Use cold sparkling water and mix just before serving for best carbonation.