Traditional recipes

Root Beer Martinez Recipe

Root Beer Martinez Recipe

Maryse Chevriere

Root Beer Martinez at 9 Restaurant in New York City

Though perfect for a dessert cocktail or as a sweet beverage, don't let this drink fool you — it's packed full of alcohol. 9 Restaurant mixologist Gennarose revealed that root beer is used to mellow out the strong taste of the coffee liqueur.

Ingredients

  • 1 scoop vanilla ice cream
  • 1 ounce Stoli Vanilla
  • 1 ounce Patron XO Café
  • Root beer, to top

Directions

In a cocktail shaker or glass, muddle the vanilla ice cream until creamy (you don't want it to be chunky). Add the Stoli and liqueur and stir. Pour into a martini glass and top with the root beer. (It will take a few minutes for the root beer to float down and for a nice froth to create on top.)


Delicious Root Beer Moonshine Recipe

If you are a root beer fan, then boy, do we have a recipe for you. Our root beer moonshine recipe is the drink your dreams are made of.

This Root Beer Moonshine recipe is the adult root beer beverage of your dreams. One sip and you’ll be transported back to drinking Dad’s Root Beer on the pier, only with that sharp alcoholic kick to finish it off.

Not too long ago, I tried root beer beer for the first time. That is, a beer with the sweet flavour of my favourite soda. It was amazing, and it got me thinking… Why not try turning my favourite childhood beverage into another kind of alcoholic beverage I can enjoy with my friends on a Friday night.

It may come as a (sad) surprise, but no actual root beer is used in this recipe. Instead, root beer extract gives the moonshine its final sickly sweet flavour. If you can’t find it in a grocery store near you, there are plenty of options online.

Throw it in mason jars with a homemade label and you have your very own root beer to go!

Investing in a quality moonshine still kit is one of the best decisions you will ever make if you are planning on making moonshine on your own.

With a quality moonshine kit you can fine tune your technique to produce the perfect blend of moonshine, everytime. Use that moonshine to make a wide range of alcoholic beverages and recipes as well.

If you are looking for a great moonshine start kit, we recommend our Mist 1 Gallon Air Still

The Mist Air Still is our easiest to use still. It is about the size of your kitchen kettle and just as easy to use. It's plug and play design means that you can make moonshine at home with the press of a button. It is the perfect still for making moonshine that is perfect for this recipes like this!


Added by

Made this almost as directed. Instead of whipped cream I put a tiny scoop of vanilla bean ice cream in the drink. As it melted it tasted like a root beer float!

Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.

Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.

It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).

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Root Beer Float Martini

Happy Thursday Slow Roasters! IT'S LADIES NIGHT and have we got a special cocktail for our party tonight!

Chad and I have had the chance to try many spirits and take every opportunity to broaden our horizons (palettes) and bring you new cocktails. After stumbling upon a fantastic deal on root beer vodka, we headed home very excited to make a root beer float martini. Let's just say neither of us were fans of the martini, but we became determined to make one that would live up to our expectations.

Well at long last we have the PERFECT Root Beer Float Martini and you are going to love it! Made with infused vodka, cream and the additional of caramel vodka really makes this creamy and delightful.

Enjoy and have a fantastic Ladies Night! ❤ ❤ ❤

Don't forget to check us out on Facebook - we have a virtual Ladies Night party every Thursday. Come and link up your favorite cocktail or dish! Fabulous cocktails, fantastic food and amazing company. It is THE place to be on Thursdays!

Check out these amazing dessert martinis! Click on the image or the link and a new window will open.

This luscious Lemon Cream Pie Martini is the perfect summer cocktail. Just like the dessert it is lip smacking good, tart, sweet & creamy!

Infused candy corn vodka is the main ingredient in this amazing Candy Corn Martini. Tastes like Halloween in a glass!


Strawberry Shortcake Martini a perfectly sweet strawberry cocktail, followed by a rich cake flavor and a fabulous creamy end note.

Technically this is not a martini, but it is so good. The Peanut Butter Cup Delight Cocktail is like a Reese's Peanut Butter Cup in a glass. Ladies night or any night it is perfectly divine.

Root Beer Float Martini
2 ounces root beer infused Smirnoff Fluffed Vodka
2 ounces International Delight French Vanilla Creamer
1 ounce Smirnoff caramel vodka

Combine ingredients in a cocktail shaker filled with ice. Shake to combine, pour into a martini glass rimmed with crushed root beer candies. Serve and enjoy!

Root Beer Infused Vodka
14 root beer candies
4 ounces Smirnoff Fluffed Vodka

Crush candies in a food processor or in a resealable plastic bag using a mallet. Pour candies and vodka into a resealable glass jar. Shake to combine. Allow to dissolve. After 1-2 hours candies should be dissolved into vodka.


Homemade Root Beer Recipe

Homemade root beer is a throwback to the long-ago origins of an enduring American classic. Before plastic bottles, vending machines and mega-doses of high-fructose corn syrup, root beer was flavored with easily-sourced natural ingredients: berries, bark, flowers, herbs, and…roots! In this recipe we’re going to explore how to make root beer from home.

This root beer recipe calls for an array of those complex flavors, as well as filtered water, a bit of sugar, and a natural starter like kombucha or “ginger bug.”

How is root beer made: Follow our recipe and instructions below to find out.

Start with cold, filtered water. And add your herbs before turning up the heat heating them gently will help them give up the best flavors and most nutrients.

Once brewing is complete, wait for the mixture to cool completely before adding your starter. The heat would kill the yeast and bacteria that create the fermentation.

Consider the temperature: the starter will work just as well if your home is on the cooler side, but the fermentation process may take a little longer. It will just take a little trial and error.

Don’t seal completely! Leave an inch or two of space at the top, or lids may pop off or bottles may burst

– Feel free to try a different sweetener. This version uses cane sugar, but any sugar with calories, such as honey or maple syrup, will work.

– This recipe calls for kombucha, which is easy to find, and will provide the bacteria and yeast necessary to get the fermentation process started. You can find it just about anywhere these days. If you want to get a little more ambitious, you can try making “ginger bug.” This is a fermented starter based on ginger, sugar and wild yeast. You can make it yourself in about a week.


Herbs for Homemade Root Beer

While most home brewers make their root beers from artificially flavored root beer extracts, there’s a certain undeniable charm of brewing root beer the traditional way. Slowly simmering a decoction of roots, bark and spices, adding a touch of sugar, and then stirring in a starter.

Then all you have to do is bottle the brew and wait for those beneficial bacteria and yeast to do their work.

Sassafras, sarsaparilla, ginger root and birch all give the brew its distinctive flavor, but without the additives.

  • Sassafras gives root beer its distinctive, slightly mint-like flavor. And it's traditionally used to purify the blood in folk medicine (1).
  • Sarsaparilla is traditionally used as a renal tonic and for the complexion (2)
  • Ginger gives this root beer recipe a rich, fiery note. Herbalists use ginger to support cardiovascular and metabolic health, as well as for nausea and stomach upset. (3)
  • Licorice gives the recipe a subtle, anise-like sweetness that pairs well with sassafras. Licorice also supports adrenal health (4), and may be helpful in addressing hormonal imbalance in women (5).
  • Dandelion Root adds the subtlest bitter note to the brew. Dandelion root also supports liver health (6).

How to Source Your Herbs: You can buy organic and ethically wildcrafted herbs from Mountain Rose Herbs.


Instructions

Clean and sanitize all bottling equipment according to information below. Shake Root Beer Concentrate well. Mix with sugar in a large container. (DO NOT USE ALUMINUM). Stir in spring water.

Dissolve yeast in 1 cup pre-boiled water. Allow yeast to dissolve undisturbed 10 to 15 minutes. Add to sugar mixture and stir well.

Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70° to 80°F) for 1 to 2 days, then store upright in refrigerator at 40° to 45°F for additional 3 to 4 days. Keep refrigerated and consume within 7 to 8 days.


How to Make Root Beer

The root beer soda of today that you might find in the store is a mere shadow of itself, much in the same way that ginger ale has become. The main ingredients in today’s conventional root beer are high fructose corn syrup, an array of artificial flavors, and some CO2 for carbonation. What a shame!

Fortunately you don’t have to put up with the chemical-laden drinks that are on store shelves! You can easily make your own root beer with only a handful of ingredients and in a matter of days!

Homemade Root Beer Ingredients

Just as the name implies “root” beer has traditionally been made by boiling the roots of plants to extract the unique flavors to make a delicious drink. It could probably even be called “roots” beer since the best root beer is made by adding many roots instead of a single root. The main flavor components of root beer that make it so tasty are wintergreen, licorice, and vanilla.

Root beer has traditionally been made from sassafras root and sarsaparilla root. Sarsaparilla root is considered the father of root beer and was popular in the wild west with a sarsaparilla drink being served in bars. Eventually sassafras root was added and became the principal ingredient in the root beer flavor. If you smell sassafras root, you’d notice its aroma closely matches what you would think of as root beer.

Many other roots can be added to root beer such as ginger root, burdock, dandelion, among others to make a good root beer.

Eventually sassafras root was removed from root beer altogether and replaced with artificial flavors due to a study that linked a chemical called safrole to cancer in rats when fed in very large quantities. You can still buy sassafras root bark and many people still make root beer the traditional way. Most likely the amount you’d need to consume is probably not relevant to real life but that’s up to you.

One characteristic that people have grown to love in a frosty mug of root beer is the strong foam head forms on top. This is achieved from the saponins that cause strong soapy bubbles to form in ingredients like Sarsaparilla. Many other saponin-containing ingredients could be substituted such as yucca root or soapbark.

Other herbs and spices such as cinnamon, wintergreen leaf, star anise, anise seed, fennel, vanilla and so many other can be added to make a great flavor. Once you have a flavor you like, you simply add sugar, ferment for a few days, and carbonate!


How to make Instant Pot Root Beer Pulled Pork Sandwiches:

  • Place pork roast in the bottom of the Instant Pot.
  • Pour root beer on top of roast.
  • Place the lid on top of the Instant Pot and move the valve to SEALING. Press the MANUAL (PRESSURE COOK) button and set timer for 60 minutes (or 20 minutes per pound, depending on the size of your roast).
  • When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 20 minutes, but I even prefer to let the roast sit in there for a couple hours to make sure it is super tender).
  • Remove the lid and shred the roast with 2 forks.
  • Drain the root beer out of the Instant Pot and place the shredded roast back inside. Stir in the bottle of BBQ sauce.
  • Place meat on hamburger buns or rolls and serve.

If you love easy sandwich recipes, be sure to check out our Instant Pot Chicken Caesar Sandwiches!


Homemade Root Beer Recipe

In the fall, the plants return their vital energy to their roots as they prepare for the cold, dormant winter. So this is the optimal time to dig and harvest the roots – burdock, dandelion, comfrey… sassafras, sarsaparilla… What more delicious way to bring the nourishing, healing properties of the roots into our diet than making our own homemade root beer? It’s easy with this homemade root beer recipe.

Want to know how to make root beer?

When we simmer the roots to bring their flavors into our soda syrup we’re also extracting the vitamins and minerals and other healing components into the water.

In this recipe, I’ve combined sassafras and sarsaparilla with burdock, licorice and astragulus to make a great root beer recipe, a nourishing healing fall tonic.

Sassafras root is an alterative, meaning it will induce change to bring about health.

Sarsaparilla will help purify the blood and also tone the urino-gential tract and the nervous system.

Burdock and astragalus are nourishing for the immune system and licorice is calming and thirst quenching. All the roots also bring numerous vitamins and minerals to the brew.

After we’ve created this healthy syrup we will then ferment the brew for several days, adding all those great microorganisms that enhance our digestion.

As you can see, this root beer recipe is much more than a delicious family treat it is truly a fall health tonic!

Root Beer Recipe

This recipe is adapted from a root beer recipe in Stephen Cresswell’s Homemade Root Beer Soda and Pop and my experience in a soda making class taught by Jennifer Sundstrom and an article called Artisanal Home Soda Fermentation by Charles Eisenstein that can be found on the Weston Price Foundation website.

The process takes a couple of weeks so don’t get started just before leaving on vacation.

Here’s how to make root beer…

STEP 1: Creating Culture

The first step in learning how to make root beer in this root beer recipe is to create your soda culture. To do so you will need:

  • 2 to 3 inch piece of ginger root
  • about a half a cup of sugar (white sugar is fine or you can use sucanat or maple syrup…)
  • and a quart mason jar 3/4 full with water

Fill the mason jar to 3/4 full with filtered water (it’s best if you can remove the chlorine).

Add 1 tablespoon of ginger and 2 teaspoons of sugar. Stir well.

Cover with cheesecloth and allow to sit out for 24 hours.

Each morning for a week you will add another 2 teaspoons of sugar and 2 teaspoons of ginger.

Stir well when you add these ingredients and then stir a couple more times during the day.

After a week it should become slightly bubbly and pleasant smelling. At this point it is ready to be used in your soda making. If you are not going to use it all right away, you can cap it and keep it in your refrigerator until you are ready to use it.

STEP 2: Making the Root Beer

The next step is to create your syrup. For this root beer syrup you will need:

  • 2 tablespoons sassafras root
  • 2 teaspoons sarsaparilla root
  • 2 teaspoons burdock root
  • 2 teaspoons licorice root
  • 5 or 6 tongues of astragalus root (or small handful of cut/sifted if slices not available)
  • 1 gallon of filtered water
  • 1 1/2 cups of brown sugar
  • 1 cup of soda culture
  • a gallon jar and a large pot

This post is sponsored by our friends at Mountain Rose Herbs.

Put 1⁄2 gallon of filtered water in a large pot. Add your roots. (Feel free to add different roots or omit any of these you don’t enjoy. This is just a recipe to get you started.)

Bring the water to a boil. Turn down to a simmer and allow to simmer for about 20 minutes.

Stir in your sugar or other sweetener.

(Remember that the microorganisms are going to consume this sugar during the process of fermentation and transform it. This is what creates the soda’s fizz. So refined sugar is not as bad a choice as it is for non-fermented foods.)

Continue to steep for about 4 hours.

Taste what you’ve created. Does the root beer taste seem strong enough? If not maybe you want to make and add another root decoction or steep bit longer. (This is not an absolute process.)

Pour this liquid into a gallon jar.

Fill the jar almost to the top (you’ll need to leave some space to add your cup of culture) with cool filtered water, and allow the liquid to cool to room temperature.

Now add your one cup of culture (don’t worry if some of the ginger gets into your brew – it won’t be enough to add its flavor).

Stir well. Cover with cheesecloth and allow to sit out on your counter. Leave the brew to sit for 3-7 days, stirring well 2 or 3 times a day.

The longer it sits the more it will ferment and the more of the sugars will be consumed. If you want a sweeter soda stop the fermentation earlier. For my root beer I only let it sit until it started bubbling – about 3 days.

Taste your soda after 3 days and see if you like it. Bottle it when you are ready.

To bottle the soda, strain it and then pour it into some kind of bottle that can seal. You can use these fancy sorts of bottles (available at home brewing supply stores) or simply well cleaned bottles with screw tops – the options are many.

Leave the bottles to sit out overnight (or longer if it is not fizzy enough after one day). The fermentation process will continue and the closed bottles will trap the bubbles, so your soda will turn out nicely carbonated.

Use caution when opening your sodas. If you’re worried about too much carbonation put a bowl over the top and a bowl underneath, in case they fizz over the top of the bottle. I’ve found this isn’t as necessary with the root beer as with the fruit sodas since the fruits themselves add so much extra sugar.

If your sodas are as fizzy as you like in the morning, put them into the fridge to slow the fermentation process.

Be aware – bottles left too long on the counter can explode if the pressure builds up too much.

Also, the fermentation process will continue in the fridge, though much more slowly. Bottles left too long in the fridge may also explode. So don’t forget to drink the soda after you’ve made it.

Pour into a glass with ice and enjoy, or serve to your eager children or guests. We had a work party this year to clear some ivy out from under our trees and this root beer recipe went great with the pizza!

Fun & Cheap Gift Idea: Root Beer Kits!

  • Order 4 ounce packs (the smallest size) of the following roots (not powdered): sassafras root, sarsaparilla root, burdock root, licorice root, astragalus root (slices, or cut & sifted root if slices not available)

This post is sponsored by our friends at Mountain Rose Herbs.

  • Measure out the roots as directed in the lesson above and put your mix into small baggies.
  • Print these instructions to include in your gift package.
  • Use your creativity to make a beautiful gift. Use a fancy bag, make labels, decorate them. You could include some fancy bottles if you have a home brew supply store nearby. You could even include the sugar pre-measured as well.
  • It’s an inexpensive and thoughtful gift that teaches about herbs. Have fun!

I wish you success and hope you enjoyed this article in how to make root beer! We hope this root beer recipe is the hit of your party.


Watch the video: Taylor Pampered Chef Demo: Root Beer Ribs and Dessert Pizza (December 2021).