House Sarsaparilla Soda Recipe

Prepare ingredients

Measure the dried sarsaparilla root, sugars, molasses, and other aromatics. Split the vanilla bean lengthwise and scrape the seeds (if using extract, add later). Lightly crush the allspice berries with the flat side of a knife to release oils.

In a medium saucepan combine 6 cups water and the dried sarsaparilla root. Bring to a gentle simmer over medium heat.

Once simmering, add dark brown sugar, muscovado sugar, molasses, vanilla bean (seeds and pod), crushed allspice, star anise, dried licorice root (if using), sliced ginger, lime zest, and a pinch of salt. Stir to dissolve sugars.

Reduce heat to low and maintain a low simmer for 25–30 minutes, uncovered, to extract flavor. Stir occasionally and lightly mash the roots/chips with the back of a spoon to encourage infusion.

After simmering, remove from heat and let the mixture steep, covered, for 20–30 minutes for deeper flavor.

Line a fine-mesh sieve with cheesecloth (double layer) and position over a large bowl. Strain the syrup, pressing gently on solids to extract liquid. Discard solids. If using vanilla extract instead of bean, stir it into the warm syrup now.

Return the strained liquid to the saucepan and bring to a gentle simmer; reduce until the syrup measures about 2 to 2 1/4 cups (this concentrates flavor). This should take 8–12 minutes. Taste and adjust: add a little more molasses or brown sugar if you want a deeper, more rounded note.

Cool the syrup to room temperature. Transfer to a clean glass bottle or jar, seal, and refrigerate. Syrup will keep 2–3 weeks refrigerated.

Fill a tall glass with ice (about 1 cup).

Pour 0.75 oz (about 3/4 ounce) sarsaparilla syrup over the ice. Adjust syrup between 0.5–1 oz to taste for sweeter or lighter soda.

Slowly top with 6 oz chilled sparkling water or club soda to preserve effervescence. Stir gently once to combine, avoiding vigorous stirring which will flatten the soda.

Garnish with a lime wheel or wedge, optional cherry and a sprig of mint. Serve immediately.

For a pitcher: use 6 oz syrup (approximately 3/4 cup) per 1.5 liters sparkling water; mix gently and serve over ice.