D & G Kola Champagne Recipe

Make simple kola syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan over medium heat. Stir until sugar dissolves and bring just to a simmer.

Add the sliced fresh ginger, orange zest, lemon zest, lime zest, dark brown sugar, and cream of tartar to the pan. Reduce heat to low and simmer gently for 6–8 minutes to infuse flavors. Do not boil vigorously.

Remove from heat and stir in vanilla extract, ground kola nut powder (or kola nut essence), citric acid, and maraschino cherry syrup. Taste and adjust: add up to an additional 1/2 tsp citric acid for more tang or 1/2 tsp kola essence for more kola character.

Let the syrup steep as it cools for 20–30 minutes to deepen the flavor, then strain through a fine mesh sieve into a clean jar to remove ginger and zests. Refrigerate the syrup until chilled.

Stir together the pineapple juice and grape juice in a measuring cup or small pitcher. If using orange blossom water, add it now (0.25 tsp) and mix. Taste: the fruit mix should be noticeably sweet and slightly tart to stand up to carbonation.

Combine the chilled kola syrup with the fruit mixture. Use about 1/3 cup syrup mixture (syrup + fruit blend) per 1 cup of soda when assembling — this yields a sweet, cola-forward balance. Adjust to taste for sweeter or lighter results.

Fill 4 tall glasses with 1/2 cup ice each (total ~2 cups ice). For each glass: add 1/4 cup of the combined syrup + fruit mixture (see previous step).

Slowly pour 1 cup of chilled club soda or sparkling water into each glass over the back of a spoon to preserve bubbles. Stir gently once with a bar spoon to integrate — avoid vigorous stirring to keep carbonation.

Garnish each glass with a maraschino cherry and a thin orange slice. Serve immediately cold for maximum fizz.

If making a batch: mix syrup and fruit blend in a pitcher (proportion: 1 part syrup + fruit blend to 4 parts cold soda). Add soda gently and serve chilled.