Ingredients:

  • 1.5 cups (300g) granulated white sugar
  • 0.5 cup (120ml) light corn syrup
  • 1 cup (240ml) filtered water
  • 2 tbsp (30ml) concentrated orange juice, pulp-free
  • 1 tsp (5ml) citric acid
  • 0.25 tsp (1.25ml) tartaric acid
  • 1.5 tbsp (22.5ml) pure black cherry extract
  • 0.5 tsp (2.5ml) lime extract
  • 1 liter (1000ml) highly carbonated seltzer water, ice cold
  • 2 drops red food coloring
  • 1 drop yellow food coloring
  • 50 mg caffeine anhydrous powder

Instructions:

  1. Combine the base. Place the granulated sugar, light corn syrup, and filtered water into your saucepan. Note: Stir gently before heating to ensure the sugar is hydrated.
  2. Heat the mixture. Bring the pot to a simmer over medium heat until the liquid is completely clear.
  3. Monitor the temperature. Let the syrup simmer for about 5 minutes until it reaches 218°F. This is the first precision checkpoint.
  4. Add the citrus components. Stir in the concentrated orange juice, citric acid, and tartaric acid until no granules remain.
  5. Cool it down. Remove the pot from the heat and let it sit for 10 minutes. Note: Adding extracts to boiling liquid can make them taste bitter.
  6. Incorporate the flavors. Whisk in the black cherry extract, lime extract, and the caffeine powder if you’re using it.
  7. Color the syrup. Add your red and yellow food coloring until the syrup looks like liquid rubies.
  8. Final cooling. Transfer the syrup to a glass jar and refrigerate until it is below 70°F. This is the second precision checkpoint.
  9. The big mix. Fill a glass with ice, add 2 tablespoons of your syrup, and slowly pour in 8 ounces of seltzer.
  10. The fold. Gently stir with a long spoon once from bottom to top until the color is uniform. This is your third precision checkpoint: keep the ratio at 1:4 for the best taste.