Fizz Navidad!

The holidays are upon us and our craft soda is the perfect addition to any gathering. Aside from being delicious on their own, our use of natural ingredients gives you added flavor to any mocktail or cocktail. Our friend and culinarian, Chef Ande, has prepared some enticing holiday recipes for you to enjoy. Liquor is optional.

LIGHTS ON THE RIVERWALK

COMPONENTS: 3 oz Fassionola Syrup (recipe below) 1 Southside Craft Soda Texacola

GARNISH: 9 Frozen Cranberries 2 Rosemary Sprig Simple Syrup Finishing Sugar Optional: Fillable plastic Bulb Ornament

TO SERVE: Pour Simple Syrup on plate. Roll rim of Nick & Nora glass through to coat. Press glass into Finishing Sugar for rim. Add Frozen Cranberries to glass. If using Bulb, fill with Fassiola Syrup and close. Place in glass on top of cranberries. Arrange Rosemary Sprigs behind bulb. If building cocktail straight, Add 2 oz Southside Craft Soda TexaCola, Top with 3 oz Fassiolona Syrup, Garnish with Rosemary Spriggs.

OPTIONAL SPIRITS: 1 oz BLACKLAND DISTILLERY GIN

COMPONENT RECIPES

FASSIONOLA SYRUP In a large saucepan, combine 2c strawberries, 1c blueberries, 1/2 c raspberries, 1c passionfruit pulp, 1/2c pineapple juice, 1/2c water, 2c sugar, and two hibiscus tea bags. Bring to a simmer and cook 10-20 minutes, until fruit breaks down. Remove tea bags, transfer to blender and process until smooth. Cool before storing.

ROARING FIREPLACE

COMPONENTS: 1 oz Marshmallow Simple Syrup (warm) 1 oz Smoked Heavy Cream (warm) 1 Hot Southside Craft Soda Root Bexar

GARNISH: 1 oz Cinnamon Simple Syrup Marshmallow on skewer Torch (but using your stove would work too)

BUILD Using a cloche or large bowl, smoke Heavy Cream in a small glass container.

TO SERVE Combine 3 oz Hot Southside Craft Soda Root Bexar and 1 oz Marshmallow Syrup in rocks glass. Carefully float 1 oz Smoked Heavy Cream on top of soda/syrup mixture. Float 1 oz Cinnamon Syrup on top of heavy cream layer. Using Torch, toast Marshmallow on skewer. Balance skewer across rim of glass.

OPTIONAL SPIRITS 1.5 OZ DESERT DOOR AGED SOTOL

COMPONENT RECIPES

MARSHMALLOW SYRUP In a saucepan over medium heat, dissolve 1c mini marshmallows in 2c water. Bring to a boil and reduce to a simmer, cook 5 minutes. Remove from heat, add 1tsp Mexican vanilla and cool before storing.

CINNAMON SYRUP In a saucepan over medium heat, combine 1c water and 1c sugar. Add 3 cinnamon sticks and 1 oz cinnamon imperials. Bring to a boil and reduce to a simmer, cook 5 minutes. Remove candy debris if needed, leaving cinnamon sticks. Cool before storing.

LAVENDER SHANDY

COMPONENTS: 8 oz Lemon Juice 4 oz Lavender Syrup 1 Southside Craft Soda Limoncito

GARNISH: 3 stalks Dried Lavender 3 slices Candied Lemon Crushed Ice

BUILD: In a small pitcher, combine Lemon Juice and Lavender Syrup, stir well.

TO SERVE: Fill zombie glass 1/4 way with crushed ice. Add Candied Lemon slice and fill to half with more ice. Slowly pour 4 oz Southside Craft Soda Limoncito over ice. Top with 2 oz mixer. Garnish with Dried Lavender stalk.

OPTIONAL SPIRITS: 1 oz MAVERICK WHISKEY GIN or 4 oz ALAMO BEER GOLDEN ALE

COMPONENT RECIPES (YOU COULD ALSO BUY THESE):

CANDIED LEMON Over medium heat, bring 1c Water and 1c Sugar to a boil; reduce heat. Add thin slices of lemon (1/8 - 1/4") and simmer 5 min. Carefully remove from heat and cool on silicone-lined baking sheet.

LAVENDER SYRUP Over medium heat, bring 1c Water and 1c Sugar to a boil. Add in 4-6 dried lavender stalks, broken into pieces. Reduce heat, simmer 5 min. Let cool before storing.

Thank you to Chef Ande McBay with Moss Pig

https://www.mosspig.com/