Soda Drinks...the thirst quencher since the 18th century

A soft drink (also called soda, pop, coke, soda pop, fizzy drink, tonic, seltzer, mineral, sparkling water, lolly water or carbonated beverage) is a beverage that typically contains water (often, but not always, carbonated water), usually a sweetner and usually a flavouring agent. The sweetener may be sugar, high fructose corn syrup, fruit juice, sugar substitutes (in the case of diet drinks) or some combination of these. Soft drinks may also contain caffeine, colorings, preservatives and other ingredients.

Soft drinks are called "soft" in contrast to "hard drinks" (alcoholic beverages). Small amounts of alcohol may be present in a soft drink, but the alcohol content must be less than 0.5% of the total volume if the drink is to be considered non-alcoholic. Fruit juice, tea and other such non-alcoholic beverages are technically soft drinks by this definition but are not generally referred to as such.

Soft drinks may be served chilled or at room temperature, and some, such as Dr Pepper, can be served warm.

In the late 18th century, scientists made important progress in replicating naturally carbonated mineral waters. In 1767, Englishman Joseph Priestly first discovered a method of infusing water with carbon dioxide to make carbonated water when he suspended a bowl of distilled water above a beer vat at a local brewery in Leeds, England. His invention of carbonated water (also known as soda water) is the major and defining component of most soft drinks.

Priestley found that water treated in this manner had a pleasant taste, and he offered it to friends as a refreshing drink. In 1772, Priestley published a paper entitled Impregnating Water with Fixed Air in which he describes dripping oil of vitriol (or sulfuric acid as it is now called) onto chalk to produce carbon dioxide gas, and encouraging the gas to dissolve into an agitated bowl of water.

Another Englishman, John Mervin Nooth, improved Priestley's design and sold his apparatus for commercial use in pharmacies. Swedish chemist Torbern Bergman invented a generating apparatus that made carbonated water from chalk by the use of sulfuric acid. Bergman's apparatus allowed imitation mineral water to be produced in large amounts. Swedish chemist Jöns Jacob Berzelius started to add flavors (spices, juices, and wine) to carbonated water in the late eighteenth century.

Soft drinks are made by mixing dry ingredients and/or fresh ingredients (for example, lemons, oranges, etc.) with water. Production of soft drinks can be done at factories or at home.

Soft drinks can be made at home by mixing either a syrup or dry ingredients with carbonated water. Carbonated water is made using a soda siphon or a home carbonation system or by dropping dry ice into water. Syrups are commercially sold by companies such as Soda Club; dry ingredients are often sold in pouches, in the style of the popular U.S. drink mix Kool-Aid.

Drinks like ginger ale and root beer are often brewed using yeast to cause carbonation.

Need to up your dairy intake? ...Milkshake is the sweetest answer!

1880s–1930s

When the term "milkshake" was first used in print in 1885, milkshakes were an alcoholic whiskey drink that has been described as a "sturdy, healthful eggnog type of drink, with eggs, whiskey, etc., served as a tonic as well as a treat". However, by 1900, the term referred to "wholesome drinks made with chocolate, strawberry, or vanilla syrup." By the "early 1900s people were asking for the new treat, often with ice cream." By the 1930s, milkshakes were a popular drink at malt shop, which were the "typical soda fountain of the period... used by students as a meeting place or hangout."

1940s–1950s

Sharing a milkshake from the same glass 

By the 1950s, popular places to drink milkshakes were Woolworth's "5 & 10" lunch counters, diners, burger joints, and drugstore soda fountain. These establishments often prominently displayed a shining chrome or stainless steel milkshake mixing machine.

These establishments made milkshakes in Hamilton Beach or similar styles of drink mixers, which had spindles and agitators that folded air into the drinks for "smooth, fluffy results" and served them in 12½-ounce tall, "y"-shaped glasses.

2000s - present

This milkshake was made using liquid nitrogen. Vapor can still be seen drifting from the top.

In 2005, the traditional home of the milkshake, the family restaurants and 24-hour diner-style restaurants that were the "staples of 1950s and 60s America such as Denny's, Big Boy and the International House of Pancakes" were supplanted "...in terms of revenue for the first time since the U.S. census started measuring this in the 1970s. The shift means the burger, fries and milkshake ideal evoked by the sitcom Happy Days is losing its hold on the American appetite." Instead, U.S. consumers are going out to casual dining restaurants.

Part of the increase in milkshake sales reported in 2006 may be due to the increasing availability of innovative chef-designed milkshakes in high-end restaurants. In 2006, the Los Angeles Times reported that chefs from "hipster hangouts and retro landmarks" are using "macerated farmers market strawberries, Valrhona chocolate and Madagascar Bourbon vanilla" to make new milkshake flavors.

Other novel ideas offered in LA-area restaurants include milkshakes made with toasted pecans, saffron-rose water or orange-blossom ice cream, taro root, vanilla beans steeped in rum, Valrhona chocolate and Grey Goose Vodka, and vanilla custard mixed with Russian Imperial stout.

Red Tie Cafe serves a variety of milkshakes...chocolate, vanilla, strawberry, banana, bubblegum, frullato, milo, cafe mocha, coffee, horlicks, mixed berry, lime, peach&mango, tropical and many more combinations...

http://redtiecateringjhb.wozaonline.co.za/contact+us