Cola Recipe

Make simple cola syrup

Combine 2 cups water, 1.5 cups granulated sugar, 1/4 cup packed brown sugar and 2 tablespoons corn syrup in a medium saucepan. Stir over medium heat until sugars dissolve. Bring to a gentle simmer and cook 3–4 minutes—do not boil vigorously—until the mixture is clear and slightly thickened. Remove from heat.

Skim any foam off the surface and allow the syrup to cool slightly while you prepare the flavoring concentrate.

Steep zests and spices

To the still-warm syrup (about 140–160°F / 60–70°C), add the lime, lemon and orange zests, the cinnamon stick, dried bitter orange peel, ground nutmeg, ground coriander and ground cardamom. Stir in the brewed coffee or dissolved instant espresso and the citric acid if using. Return the pan to the lowest heat and gently heat for 5 minutes to extract flavors (do not simmer vigorously).

Remove from heat and stir in 1 teaspoon vanilla extract and the fresh lime and lemon juice. Cover and let the mixture steep for 30–45 minutes, allowing the flavors to meld and the zest oils to infuse into the syrup.

Strain and finish syrup

After steeping, strain the syrup through a fine-mesh sieve lined with cheesecloth (or a coffee filter) into a clean container to remove all solids and zest. Press gently on solids to extract as much liquid as possible. Taste the syrup and adjust: if you want more brightness, stir in an additional 1/4 teaspoon citric acid or another 1/2 teaspoon lemon juice. If too sharp, add up to 1 tablespoon water and re-taste. Chill the finished syrup completely before carbonating (refrigerate for at least 1 hour).

Mix and serve

To make one serving (about 12–14 fl oz), fill a tall glass with 1/2 cup chilled syrup (adjust to taste; 1/3 to 1/2 cup gives medium to strong cola flavor), add about 1 cup ice, then slowly pour 1 to 1 1/2 cups chilled sparkling water over the syrup to preserve carbonation. Stir gently once to combine. Garnish with a lime or lemon wedge if desired. For multiple servings, dilute 1 part syrup to 3–4 parts sparkling water depending on preferred strength.

Store any leftover syrup in a sealed jar in the refrigerator for up to 2 weeks. Use clean utensils when serving to avoid contamination.