While I can’t imagine my eight-year-old self-attracting towards Sedano, an herb of celery, black pepper, lemon juice and vinegar, almost a combination of salty flavors, it certainly satisfys my love for Cynar (Amaro with artichoke flavor). Likewise, Ciligeia acts as a peculiar cherry cola and pairs with cinnamon and lime juice on summer homemade cherry soda syrup (Cherry Soda Myrup).
“We chose to offer sodas because (they) are the perfect balance between the ‘regular’ non-alcoholic soda you find in a restaurant and the cocktails you can drink at the bar,” explains Charly Aguinsky, beverage director at New York City’s buzzing New Peru Spopapa San, explains that these two unique household sodas offer more unique homes that may not be more thrilling. My personal favorite, the so-called junk soda, mimics the classic elves or 7-Up by leveraging the remaining lemons, limes and oranges from the bar combined with seasonal berries and sodas.
It seems as if humble soda doesn’t weigh enough on the menu (look you, Little Gem Salad), and mathematics. Especially in major dining cities like New York, Los Angeles, and Chicago, non-alcoholic cocktails are the same as your boom. This means that if you see quitting alcohol as a more financial option, fancy soda is the answer.
