Fountain Drinks (free Refills) Recipe
Make Fountain Drinks (free Refills) Recipe in just 3m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base sodas and mixers (per 1 serving)
Cold fountain ingredients and accompaniments
Optional flavor add-ins (single serving amounts)
Method
Preparing a fountain drink (single serving)
- 1
Choose cup size and ice
Select a clean disposable or reusable cup sized 12–20 fl oz. Fill the cup with ice to about two-thirds full (approximately 1 cup of ice for a 12–16 fl oz serving). Adjust ice amount for larger cups so the final liquid level is near the top but leaves room for overflow.
- 2
- 3
Dispense soda
Hold the cup at a slight angle under the nozzle to reduce foaming. Press and hold the button for the selected soda and dispense until the liquid level reaches about 1 inch (2.5 cm) below the cup rim (approximately 12 fl oz total). If mixing, dispense the first flavor to half the desired volume, then the second flavor to reach the total volume.
- 4
Add optional flavoring
If you want extra flavor (vanilla, cherry, or fresh juice), add the recommended amount: about 1/2 tablespoon fountain syrup or 1 tablespoon fresh juice per serving. Stir gently with the straw or a stirrer to integrate. For stronger flavor, add another 1/2 tablespoon, to taste.
- 5
Garnish and serve
Squeeze a lemon or lime wedge over the drink if desired and drop the wedge into the cup. Add a maraschino cherry for presentation if you like. Place a straw in the cup and serve immediately. If keeping for a short time, cover to preserve carbonation.
Refill and maintenance notes (for servers/hosts)
- 6
Free refill procedure: For self-serve setups, inform guests of refill etiquette (use the same cup where required by policy). When refilling, pour with the cup tilted slightly and dispense slowly to control foaming, especially with root beer or cola. Refill only to about 1 inch below the rim to avoid spills.
- 7
Quality control: Ensure fountain lines are flushed and chilled regularly. Check syrup and CO2 levels frequently. Keep ice bins covered and use fresh ice. Clean nozzles daily and sanitize all contact surfaces according to local health regulations to maintain flavor and safety.