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April 3, 2017

Real sugar and tropical flavors give Mexican sodas their refreshing powers


From there, you can explore flavors that you won’t find at your local burger joint’s fountain.
Jamaica soda, widely available in both glass and plastic bottles from Jarritos, is made from hibiscus flower; the deep red pigment comes from anthocyanin, a flavor molecule that contributes to the slightly astringent flavor and faint notes of over-steeped black tea. This flavor is notable for being one of the closest to a traditional agua de jamaica, which is tart, slightly syrupy, and sure to stain your white T-shirt if you dare to spill it. The carbonated version rounds off some of the mouth-puckering effect with effervescence and the magic of artificial flavoring. - - Gateways To Drinkery

Posted by gerardvanderleun at April 3, 2017 9:45 AM. This is an entry on the sideblog of American Digest: Check it out.

Your Say

Make mines a Bluna, or an Africola, pleeez.

Posted by: ghostsniper at April 3, 2017 10:44 AM

Tamarindo sin gas, will cool a chili-enflamed mouth quickly. Same for jamaica, but not as quickly.

Posted by: el baboso at April 3, 2017 2:20 PM

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