Cola Recipe

Make Simple Syrup

Combine 2 cups granulated sugar and 1 cup water in a small saucepan. Add 2 tablespoons light corn syrup if using. Heat over medium, stirring until sugar fully dissolves. Once dissolved, bring to a gentle simmer for 2 minutes to thicken slightly. Do not boil vigorously. Remove from heat.

Infuse Zests and Whole Spices

While the syrup is warm, add the lime zest, orange zest, whole cloves, and the dried bitter orange peel (or a few drops of orange oil) to the warm syrup. Cover the pan and let steep for 20 minutes to extract oils and aroma from the zests and cloves.

Add Ground Spices and Acids

After steeping, strain the syrup through a fine mesh sieve into a clean bowl to remove zests and cloves. Return the strained syrup to the saucepan over very low heat. Whisk in ground cinnamon, ground nutmeg, ground coriander, and 2 teaspoons vanilla extract. Stir until fully incorporated. Add 1 teaspoon citric acid and 1/2 teaspoon phosphoric acid substitute (or an additional 1/2 tsp citric acid if not using phosphoric). Stir until dissolved. Add 2 teaspoons prepared caramel for color and a subtle roasted note; whisk to combine.

Adjust and Cool

Taste the warm syrup (cautiously, it will be hot). You want a bright, tangy base with warm spice notes and a slight bitter/orange top note. If too sweet, add up to 1/4 tsp more citric acid in small increments. If too tart, dilute slightly with up to 2 tablespoons water. Once happy with balance, let the syrup cool to room temperature (about 30–45 minutes). Transfer to a clean bottle or jar and refrigerate until completely chilled.

Mix Cola Drink

To serve, fill a glass with ice. For a starting ratio, combine 1 part chilled cola syrup to 5 parts cold sparkling water (for example, 2 tablespoons syrup to 10 tablespoons / ~150 ml sparkling water). Adjust to taste — more syrup for sweeter/stronger cola, less for lighter. Stir gently to combine without flattening the carbonation.

Garnish and Serve

Garnish with a lime wedge if desired and serve immediately. Store leftover syrup refrigerated for up to 2 weeks; shake before using as some oils may separate.