In her biweekly column, A Shared Tradition, CIA grad and amateur food historian Molly Siegler cruises around the world (and into the depths of her pantry) to explore the versatility of a single food item.
This week: Molly rounds up four bubbly drinks to kick off the weekend.
Celery Soda (photo by James Ransom)
I grew up calling anything not water or milk a "special drink." I’ll admit it: I still call everything other than tap water a special drink. Everyone knows anything bubbly is particularly special.
Sodas get a bad rap these days, but making your own fizzy drinks circumvents the overly sugary or chemically sweetened nature of some commercial varieties and any accompanying consumption bans. So, break out the soda water and bendy straws and enjoy every sip.
Soda sữa hột gà is a sophisticated version of an ice cream float.
Ginger beer is a fermented drink that originated in breweries in the 18th century and made its way around the world with British soldiers.
Hibiscus flowers are all over the Caribbean -- popping up in teas most famously. Sorrel soda is Trinidad’s rendition.
Spuma al cedro is an electric green afternoon pick-me-up shared in Italian cafés.
These are just a few of the ways I like to travel by way of bubbly sodas. What other regionally inspired flavors would you use to make these "special drinks" your own? Share your ideas in the comments section below.
Do you love a good food theme as much as I do? Tell me what food items or themes you'd like to see featured in this column and your idea could be the subject of an upcoming post!
Like this post? See Molly's previous topic: Doughnuts and Fritters.
Molly is a chef and food educator living and cooking in northern Wisconsin. When she's not dreaming up themed menus, she's dishing out other delicious content as the editorial assistant for the Whole Foods Market Cooking program.