Coca-cola Recipe

Make simple sugar syrup

Combine 2 cups granulated sugar and 1 cup water in a small saucepan. Heat over medium, stirring constantly until sugar fully dissolves and the mixture just reaches a simmer. Remove from heat.

Cool the syrup to warm (room temperature to slightly warm) before adding acid and caffeine. Stir in 1/2 tsp phosphoric acid solution (or 1/2 tsp of 1% citric acid solution if using citric acid) and 0.12 tsp powdered caffeine (optional). Mix thoroughly until dissolved. Add 2 tsp caramel color and stir until evenly distributed. Set syrup base aside.

In a small heatproof glass or stainless bowl, combine the essential oils and extracts carefully: 1/4 tsp orange oil, 1/8 tsp lemon oil, 1/16 tsp nutmeg oil, 1/16 tsp coriander oil, 1/32 tsp neroli oil, and 1/16 tsp cassia (or cinnamon) oil. Add 1/2 tsp vanilla extract and 1 tsp fresh lime juice. Mix thoroughly. Because oils don’t mix well with water, dissolve this small oil blend into 1 tsp of the warm sugar syrup you prepared so it emulsifies.

Once emulsified, add the flavored concentrate into the remainder of the cooled sugar syrup and stir vigorously until homogeneous. Taste the concentrated syrup and adjust: a few drops more vanilla to round, or 1/8 tsp more lime if brighter acidity is desired. Keep adjustments minimal — this is a concentrated flavor base.

Chill 4 cups of carbonated water until very cold. For best carbonation retention, use freshly chilled soda water and cold glassware.

Mix syrup to carbonated water at a ratio of approximately 1 part syrup concentrate to 5 parts carbonated water. For this recipe, use 3/4 cup of the prepared cola syrup concentrate with 4 cups of cold carbonated water. Gently stir once or twice to incorporate — avoid vigorous stirring to preserve carbonation.

Taste and adjust: if too sweet, add a splash more carbonated water; if too weak, add up to another tablespoon of syrup. If you desire a stronger acidic bite, add a few drops more phosphoric or citric acid solution (very small amounts).

Serve over ice if desired and garnish with a lime wedge. Keep any leftover syrup refrigerated in a sealed container for up to 2 weeks; mix with chilled carbonated water as needed.