Alcohol formula

8 soft drink recipes – with or without alcohol – to cheer you up

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The 1971 movie “Willy Wonka and the Chocolate Factory” was one of my favorite movies as a kid. It still does, and even watching it now I’m filled with a sense of wonder and assumption. A river of chocolate! Wallpaper you can lick! But how can you get fancier than the Uplifting Soda? This scene always made me happy, and a bit envious, at least before Charlie and his grandfather were about to get sucked into the fan upstairs in the room.

Alas, the soft drinks didn’t materialize, but I’ll take the next best thing: a fizzy drink that lifts my spirits, if nothing else. Sparkling in your drink, with or without alcohol, is festive and fun, especially for spring and summer outdoors. Here are some options from our archives to consider.

Blickey-Cocktail, above. Sparkling mineral water brings the effervescence to this refreshing blend of rye whiskey, grapefruit and lime juice and raspberry syrup. It’s similar to rickey, a signature drink of the nation’s capital.

Lemon Mint Soda. The basis of this drink is a concentrated syrup made from honey and lemon juice and zest, in which fresh mint is infused. You’ll get 2 cups of syrup, and since each serving uses 1 tablespoon per cup of water, there’ll be enough to last you all week or serve a crowd.

White sangria with peaches and raspberries. Be ready to repeat this pretty pink sangria once the summer fruits start to arrive. White wine and brandy are the base of the drink, and you add a splash of sparkling water to each glass to serve.

Summer Fruit Punch (Kompot). Here’s a smart and no-brainer way to use up random summer fruit pieces. The addition of vanilla ice cream and club soda makes this our type of float, but would be great with just the bubbles too.

Pimm Garden Cup. Says our Spirits writer, Mr Carrie Allan, of the classic English summer cocktail, “Everyone makes a cup of Pimm a little differently; this variation draws the flavor from strawberries and cucumber. Cucumber ale, lemon ale, or ginger ale can all be used for fizzing.

Katz Egg Custard. Louis Auster is credited with inventing New York’s beloved drink made from chocolate syrup, milk and seltzer water, although this particular recipe comes from the famous Katz’s Delicatessen. It calls Fox’s U-bet chocolate syrup, which imitators started using after Auster refused to patent or sell its formula, but you can also try a version from scratch with my Dark Chocolate Syrup. For another sparkling chocolate option, check out Cold Infused Chocolate Floats.

Ramos Gin Fizz. This New Orleans drink may remind you of an egg custard, but in this case it includes heavy cream and an egg white, plus seltzer water or club soda, all of which help a dramatic pillow head. The drink also includes gin, lemon and lime juices, and orange blossom water.

Cocktail Saint Germain. I’m a big fan of the St-Germain elderflower liqueur (I used it in my royal wedding cake!), and it goes really well here with a double dose of bubbles in the form of sparkling wine and club soda or seltzer.