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Ingredients
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For the Root Beer (Homemade A&W-style, yields ~500 ml)
Method
Make the Root Beer Concentrate and Assemble (500 ml total)
Dissolve sugars
In a small saucepan, combine 50 ml cold water, brown sugar (30 g) and white sugar (15 g). Warm gently over low heat, stirring until sugars fully dissolve into a clear syrup (about 2–3 minutes). Do not boil. Remove from heat.
Add flavoring
While the syrup is still warm, stir in the molasses (1 tsp) and sarsaparilla extract (1/2 tsp) until fully incorporated. Add the vanilla extract (1.5 tsp). If using, add the wintergreen extract (0.1 tsp) and a tiny pinch (about 0.05 tsp) of anise extract. Taste carefully — these extracts are concentrated; adjust in tiny increments if you want a stronger or subtler profile.
Adjust color
Add 1–3 drops of caramel color or liquid caramel to the syrup to achieve the classic deep brown root-beer color. Stir and taste; color won't strongly affect flavor.
Cool the syrup
Allow the flavored syrup to cool to room temperature. To speed this, transfer to a small bowl and place in an ice bath, stirring occasionally until cooled (about 5–8 minutes).
Combine with carbonated water
Place 450 ml chilled carbonated water in a cold 500 ml bottle or pitcher. Slowly pour the cooled syrup into the carbonated water while gently stirring once or twice to combine. Do not vigorous stir — preserve carbonation. Taste and adjust: if too sweet or strong, add a splash more carbonated water; if too weak, add up to 1/2 tsp more vanilla or 1/4 tsp more sarsaparilla (mix very gently).
Serve
Pour the finished root beer over ice (4 cubes, optional) into a glass. Serve immediately. Keeps refrigerated, sealed, for up to 24 hours (carbonation will slowly diminish).