Vermicular | Homemade Craft Cola

Homemade Craft Cola

Tailored for: Musui–Kamado
Cooking Flow
37 min
Cooking Steps

[WARM 140ºF] 30 min


¾ cup (185 ml) hot water
1 cup granulated sugar
1 cup cane sugar
1 lemon, thinly sliced
3” piece fresh ginger, unpeeled, thinly sliced
20 whole black peppercorns
20 whole cloves
20 cardamom pods, lightly crushed
2 cinnamon sticks

2 ½ tablespoons honey
2 ½ tablespoons lemon juice
5–6 drops vanilla extract

3 ¼–3 ¾ qt (3–3 ½ L) sparkling water

  1. Add granulated sugar and 1 tablespoon of water (not included in ingredients) to the pot and heat over [MED] heat. Heat for about 7 minutes, stirring with a spatula, until the mixture browns, then add the hot water, mix well, and turn off heat.

  2. Add cane sugar, lemon, ginger, black peppercorns, cloves, cardamom pods and cinnamon sticks. Cover, set to [WARM 140ºF], and simmer for 30 minutes.

  3. Turn off heat, add honey, lemon juice and vanilla extract and lightly mix.

  4. Leave to steep overnight at room temperature. (Store in the refrigerator during summer.)

  5. Strain the mixture through a fine strainer. Mix the cola syrup and sparkling water with a ratio of 1:5. Serve with ice and garnish with lemon, if desired.

Master the art of your
Musui–Kamado with the Vermicular Cookbook.

A delightful, delicious guide, our cookbook empowers you to master every cooking technique with recipes that span from cherished Japanese dishes to fresh, modern favorites.

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