Barq's Root Beer® Recipe

Combine spices and water

In a medium saucepan combine 2 cups of still water, dark brown sugar, white sugar, molasses, dried sassafras root (or 1 tsp sassafras extract if using), sarsaparilla root, anise seeds, star anise, whole cloves, allspice berries, smashed ginger, orange peel, lemon peel, and the split vanilla bean (or 1/2 tsp additional vanilla extract).

Simmer to extract flavors

Bring the mixture to a gentle simmer over medium-low heat. Once simmering, reduce heat to low and simmer uncovered for 20–25 minutes, stirring occasionally to dissolve sugars and allow flavors to infuse.

Strain and cool

Remove from heat and let the syrup cool for 10 minutes. Strain the liquid through a fine mesh sieve or cheesecloth into a heatproof bowl or jar, pressing on solids to extract as much liquid as possible. Discard solids. You now have approximately 2 cups of concentrated root beer syrup.

Add finishing flavorings

Stir in the vanilla extract (if you didn't add a bean), and the citric acid (or acid blend) into the warm syrup. Taste carefully — the syrup should be sweet with balanced bright acidity. If it tastes flat, add up to 1 tsp more citric acid in 1/4 tsp increments. If you want deeper molasses character, stir in additional molasses or up to 1–2 tsp more brown sugar.

Cool completely

Let the syrup cool to room temperature. Once cool, transfer to a clean bottle or jar and refrigerate if not using immediately. The syrup will keep refrigerated for up to 2 weeks.

For each 8-ounce (1 cup) serving, add 3 tbsp (about 1.5 fl oz) of the prepared root beer syrup to a chilled glass. Adjust to taste: more syrup for sweeter/stronger flavor, less for lighter.

Add about 1/2 cup (120 ml) of ice if desired.

Slowly top with 1 cup (8 fl oz) of very cold carbonated water (soda water) to preserve fizz, pouring over the back of a spoon or down the side of the glass to reduce foaming.

Stir gently once with a bar spoon to incorporate the syrup and carbonation without deflating the soda.

Garnish optionally with a thin orange or lemon wheel and serve immediately.

Sassafras: If you cannot source dried sassafras root, use 1 tsp sassafras extract or increase sarsaparilla and spices slightly. Historically sassafras was used for root beers but most commercial products now use safrole-free extracts or substitutes for safety.

Sweetness and acidity: The provided concentrations are a starting point for a Barq's-style root beer, known for a balance of sweet, spicy, and slightly sharper acidic bite. Adjust syrup amount per glass and the citric acid to match your preferred brightness.

Yield: The concentrated syrup yields about 6 cups of finished soda when mixed at recommended ratio (3 tbsp syrup per 1 cup carbonated water). Scale recipe up for larger batches.