Dr. Pepper Recipe

Make syrup concentrate

In a small saucepan combine granulated sugar, light corn syrup, dark brown sugar and 2 tablespoons (about 30 ml) of water. Warm gently over low heat, stirring until sugars dissolve and mixture is just combined (do not boil). Remove from heat.

Stir in vanilla extract, almond extract, cola extract, black cherry concentrate, prune juice, molasses, lemon juice, lime juice, ground cinnamon, ground nutmeg and dried hibiscus (if using). Mix until uniform. This is your flavor syrup.

Taste the syrup: it should be intensely flavored and slightly tart from the lemon. Adjust by adding up to 0.5 tsp extra cherry concentrate for more cherry, 0.25–0.5 tsp extra lemon for brightness, or a tiny pinch more cinnamon to warm the profile. Keep adjustments small — syrup will be diluted by carbonated water.

Cool the syrup to room temperature. Once cooled, strain through a fine-mesh sieve or coffee filter to remove any hibiscus bits and to ensure a smooth syrup.

Measure 2 tablespoons (30 ml) of the prepared syrup into a mixing glass or serving glass for each 2 cups (about 480 ml) of carbonated water you plan to add (ratio guideline ~1 part syrup to 8–10 parts soda, adjust to taste).

Slowly add 2 cups carbonated water to the glass with syrup. Stir gently once or twice to combine, preserving carbonation. Taste and adjust: add an extra 1/2–1 tsp syrup if you prefer a sweeter, more full-bodied Dr. Pepper flavor.

Fill a serving glass with ice cubes.

Pour the mixed soda over the ice, leaving room for garnish.

Garnish with a maraschino cherry or fresh black cherry and an optional lemon wheel. Serve immediately chilled.