Ticho's transforming cola 🍋 make Dry February fun
Magic: this homemade cola has a dark side
Ticho’s transforming cola 🍋 make Dry February fun
I usually like to sip on a glass of wine, beer or whisky in the evening, but I’m doing Dry February. Well, despite the name, it doesn’t have to be boring, I’ve discovered.
This drink arose from the desire to have a drink to sip on that was more complex than a soft drink. And yet, that’s essentially what it is. The difference is this cola is homemade, with a few tweaks to increase its complexity: Angostura bitters, earl grey tea and even soy sauce … yes, you read that correctly!
The result is a drink that’s limey, fruity and refreshing but also complex with tannins, herbs and spices.
Transforming?
Why ‘transforming’? Well, originally I wanted to use cola as the starting point to make a more bitter, grown-up drink. In playing around with the ingredients, I discovered that it’s the sugar or sweetener that makes cola what it is.
When you reduce the sugar, it becomes a different drink entirely. Not only in colour: with less sugar, you can taste the different ingredients of the drink more. Naturally, the result is more bitter, drier, fruitier … in a way, more grown-up tasting. Something eminently sippable, rather than gulpable. Exactly what I was looking for!
The same drink in a more traditional form: a bit naughtier with added soft brown sugar.
Porque no los dos?
But why choose when you can have both? I’ve enjoyed this recipe both as-is, and with additional brown sugar to transform it into a comfortingly familiar cola drink. About a tablespoon extra brown sugar per glass will be enough. Sounds like a lot, but did you know a 330ml can of cola contains around 35g – which is about nine teaspoons of sugar?
The nice thing about this recipe is you are in control. Add as much or as little sugar as you want. Or any other sweetener. Of course, the brown sugar I use adds a distinct caramelly flavour, so that’s what I recommend as a sweetener.
Fancy cola: Earl Grey joins the party
For a gentle caffeine jolt and to pack in some more complexity (tannins), I opted for Earl Grey tea. This is not a traditional cola flavouring, but I had it in the cupboard and I thought, why not? After all, it’s flavoured with Bergamot oil, a citrusy extract that pairs perfectly with the other ingredients.
Dry February and beyond
On the topic of Dry February, I should warn that Angostura bitters do actually contain alcohol as a preservative base. However, we use such a small amount of this potent ingredient – accounting for just 0.05% of the overall volume – that this drink is essentially still alcohol-free.
For those of you not partaking in Dry February, this cola would make a fabulous mixer for an alcoholic refreshment. Just add whisky, vodka – whatever!
Recipe: Ticho’s transforming cola 🍋 make Dry February fun
This recipe makes about a litre of cola. Which is quite a lot if you’re just going to sip on the low-sugar base recipe.
If you prefer the more traditional, sugared-up variant, the good news is it’s quick and easy to prepare.
All measurements are level, using standardised measuring spoons and cups.
Requirements
Fine-mesh sieve or tea strainer
Pyrex jug or similar heat-proof vessel (at least 1 litre in volume)
Ingredients
2 heaping teaspoons Earl Grey tea leaves
2 organic oranges
1 organic lime
2 cinnamon sticks, cracked in half
2 star anise
1 tbsp whole coriander seeds
1 thumb-length piece of fresh ginger, sliced julienne
1 tsp soy sauce (or gluten-free alternative)
2 tsp vanilla extract (or equivalent in fresh vanilla if you’re fancy)
½ tsp Angostura bitters*
1 tbsp soft brown sugar** (or more, for traditional variant)
Instructions
Brew a big, strong mug of Earl Grey tea using the 2 heaping teaspoons of tealeaves and 300 ml boiling-hot water. Brew for 5-8 minutes depending on desired bitterness. (Go for 5 min if you’re not sure.) Then strain out the leaves and set the tea aside for now.
Place a saucepot on your fire/hob and pour in 550 ml water. Zest the oranges and lime straight into the pot, setting the zested fruits aside for now. Add to the pot: the cinnamon sticks, star anise, coriander seeds, ginger.
Put the lid on and heat the liquid til boiling, then reduce the heat to a gentle simmer for 20 mins.In the meantime, juice the zested oranges and limes into a heat-proof jug. Add to that jug: the vanilla extract, the soy sauce, the Angostura bitters, the tea you brewed and the soft brown sugar.
Once the spiced water is ready, strain it carefully through a fine-meshed sieve or tea strainer into the heat-proof jug. Give everything a stir.
You can taste it at this point but be aware the flavour will change a lot as it cools and all the flavours infuse together. Save the star anise and cinnamon to garnish your drink later.Allow to cool a bit, then decant to a glass bottle or jar(s). Don’t use plastic as the liquid is still warm. Chill in the fridge for several hours or overnight.
Serve with ice, garnishes, and a slice of lime, orange or lemon.
If you’re more partial to the sweeter, traditional cola flavour profile, add about a tablespoon more soft brown sugar** per glass.
Tips 💡
* I should warn that Angostura bitters do actually contain alcohol as a preservative base. However, we use such a small amount of this potent ingredient – accounting for just 0.05% or less of the overall volume – that this drink is essentially still alcohol-free.
**The handy thing about soft brown sugar is that it dissolves quite well even when the drink is no longer warm. It also adds a nice, rich caramel flavour to the drink as well as the typical brown colour.
For those of you not partaking in Dry February… this drink would make a divine mixer. Just add whisky, vodka – whatever!
