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Fizzy Fruit Old Fashioned

Fizzy Fruit Old Fashioned


  • 2 thick orange slice
  • 3 maraschino cherries with stems
  • 1/2 Ounce simple syrup
  • 5-6 Ounces amber colored rum
  • Ginger ale, to float


Put 1 fruit slice and 3 cherries in glass and crush well or muddle, add 3 drops of bitters and simple syrup. Muddle again. Add cubed ice 3/4 way up glass. Pour in rum. Float with ginger ale. Serve with skewered fruit slice and a cherry on a cocktail pick. Serve with stirrer.

How to make Fizzy Old-Fashioned Lemonade

I’ve been wanting to make homemade lemonade with the kids for AGES! It’s one of those classic “must-do” childhood activities, and if you make yours with an acid-base reaction like we did, it also doubles as an impressive & tasty science demonstration.

There are different ways you can add bubbles to (or carbonate) drinks. One way is to use something like a soda stream which forces carbon dioxide gas (Co2) from a pressurised cylinder into drinks, making them fizzy. Another way is to produce an acid-base chemical reaction, which creates the carbon dioxide from within the drink. That’s what we’ve done with our homemade lemonade recipe here. And the best bit is that our recipe doesn’t require a fancy soda stream machine – it uses common pantry items that you probably already have at home.

We’ve played around with acid-base chemical reactions in the kitchen before, like when we made Anzac biscuits, or our Violet Crumble honeycomb bars, and let’s not forget our homemade sherbet! There’s something so impressive about watching things froth up and bubble, especially when you get to taste them afterwards.

Our lemonade recipe will taste a little different to the store-bought lemonades that you might be more used to. Fair-warning that the baking soda does have a slightly soapy after-taste. But if you add enough sugar (!), and if your kids enjoy the process, then the results are certainly impressive and memorable . We made two glasses of lemonade, (reducing the quantity of baking soda in our second glass, until we found our ‘sweet spot), and my kids are asking to make more today, so I think that means it was a winner.

Suitable for

Tasty science is fun for any age! You could try this from preschoolers through to primary school aged kids – Bumble Bee was 7.5 years old when we did this at home.

Younger kids will be fascinated by all the bubbles in this demonstration, and it can start to develop their understanding of acid base reactions, and that ‘chemicals’ can occur naturally and be useful in cooking!

Older kids might like to turn this into an experiment (perhaps by studying the effect of varying the baking soda quantities) using the scientific method: form a hypothesis, create a fair test, by changing just one variable, and record results. They can share their findings in the comments below!

Please note…

Mixing together pantry ingredients is a safe and fun way to explore chemical reactions with kids. The ingredients used here are all generally taste-safe, however, please don’t let kids eat baking soda in its concentrated form (ie, don’t let kids eat plain baking soda by the spoonful please). Baking soda is OK to taste once it’s with the other ingredients in the lemonade.

Kids knife skills vary – use your own discretion as to whether you would like your child to try using a sharp knife, or if you would like to pre-cut the lemons for them.

All kids’ activities on this blog require attentive adult supervision. Parents and carers will need to judge whether a particular activity is appropriate their child’s age and skill level. Click here for more information.

Fizzy Old-Fashioned

Last weekend, I had some friends over to celebrate my boyfriend’s birthday. I made a bunch of little bites for everyone to snack on, but I also wanted to offer a cocktail or two for everyone to try, like this Fizzy Old-Fashioned!

The most recent Cooking Light had this recipe for a Fizzy Old-Fashioned cocktail that sounded like a perfect warm weather drink. The recipe plays off a traditional Old Fashioned (muddled sugar and bitters, bourbon, orange rind) but adds in Blood Orange Soda to give it more flavor and a beautiful color!

  • 3/4 cup bourbon
  • The juice of 1 lemon
  • 1/4 teaspoon Peach bitters (or whatever bitters you have)
  • 2 cups chilled blood orange soda (such as San Pellegrino Aranciata Rossa)
  • Ice
  • Garnish: orange rind twists

Note: Bourbon does include grains that contain gluten. However, distilled alcohol is considered gluten-free because the process of distillation removes the harmful gluten protein, which is why I have this recipe listed as gluten free. If you are highly sensitive to gluten, bourbon may be off limits for you.

Add the bourbon, lemon juice and peach bitters in a small pitcher.

When ready to serve, add ice and stir in the blood orange soda.

Garnish with orange rind twists.

The warmth of the bourbon comes through without being too overpowering. The blood orange soda, bitters, and lemon juice add a not-too-sweet citrus flavor that I just loved. (As a side note, I ran out of lemons when I went to make another batch of this so I just used fresh orange juice instead. And it was equally delicious!)

I think I’ve found my new go-to cocktail!

In case you had any interest, I also served the Rhuby-Lavender Lemonade, Mini versions of the Meatloaf Muffins, Mini Chicken and Waffles and Mini Fudge Puppies from the Tiny Food Party cookbook, Artichoke and Arugula Pizza with Prosciutto, and Chili Oil Hummus with veggies, which can all be found on my blog!

Classic Party Fruit Punch Drink

This easy fruit punch drink recipe has sooooo much history with me. A pure classic! It is the fruit punch that my mother made for EVERYTHING! Birthday parties, baby showers, holidays, school parties you name it and this fruit punch was there! Aside from this being one insanely quick & easy fruit punch recipe, it is very addictive. I can sit and watch folks down several cups without even noticing it. It’s amazing how much punch people drink.

Whenever I make this fruit punch drink I always double or triple the recipe, especially if there will be kids around. This punch is a kid magnet and my husbands favorite. God forbid I try a new punch recipe because his whole world just comes crashing down.

I can’t say I blame him though. This fruit punch drink is fruity, sweet, lightly fizzy & very refreshing! It’s the kind of fruit punch that makes you just gulp it down without stopping and then let out a loud “aaaaahhhhh” after finishing it…..And now I’ve made myself thirsty! Off to have a cold glass of fruit punch!

NOTE* Allow this fruit punch to sit for at least 30 minutes in the fridge before serving to let the flavors mingle. It tastes even better when you make it a day ahead.

For this old fashioned fruit salad with whipped cream you’ll need:

  • Cream cheese
  • Whipped cream
  • Chopped pecans
  • Powdered sugar
  • Mandarin oranges
  • Banana
  • Grapes
  • Apple
  • Berries
  • Fruit cocktail with cherries
  • OR whatever fruit you have on hand or is in season

Mini marshmallows and coconut flakes also go really well in this fruit salad recipe. If you are fan feel free to add some. These are totally optional but ¼ cup of coconut flakes and just a small handful of mini marshmallows are a nice touch to this salad. The great thing about this fruit salad recipe is that the recipe is very forgiving. You can add more or less of what you like. If you don’t have a certain fruit on hand you can use what you have.

In the 1940s, cooks had to get creative with many ingredients unavailable or rationed. It was the time of Jell-O salads and other recipes that incorporated new products like M&Ms and Cheerios. Betty Crocker hit the scene and became very popular. Many recipes used fresh veggies from victory gardens, as well — jarring preserves was a common activity. Conservative recipes from the Great Depression lingered. The slow cooker was invented in 1940, changing American cooking forever.

The 1950s saw the birth of many fast food giants including McDonald’s and KFC. Ground beef was a popular ingredient. Healthiness wasn’t a concern, which meant savory dishes loaded up on flavorful ingredients. Jell-O salads were still popular, and expanded to include meat and vegetable flavors. Cars became a huge part of culture with drive-in theaters and restaurants at the peak of popularity. Popular TV shows influenced American families dinner rituals, too. Psst, Elvis fans: check out 12 Down Home Recipes Elvis Would Love.

Ice and water

Victoria Moore's old fashioned.

More contentious is the subject of dilution. Now, for those who insist on using lump or granulated sugar, a dash of water is essential – you'll never dissolve it in alcohol alone. But if you're using syrup, it is unnecessary, particularly if you're muddling orange in there too, which will provide its own dilution (I firmly believe a splash of water brings out the flavour of most alcohols). Worst of all, however, are the recipes, such as Schumann's, that top up the glass with soda or still water (which may also be the only sin I can't forgive Don Draper), killing its potent, boozy charms stone dead. DeGroff lists water or soda as optional extras, cautioning the reader to "be careful not to drown the drink". The best way to avoid that danger, in my opinion, is not to start down that road in the first place if you want a long drink, have one.

Ice, however, which Doudoroff lists as optional because of its similarly, if slower, diluting qualities, is a must – as the temperature of the drink drops, its sweetness comes to the fore. If you have one of those giant ice-cube moulds to impede the melting process, so much the better.


  • 2 ounces rye or bourbon
  • 1 sugar cube (see Editor's Note below)
  • 2-3 dashes Angostura bitters
  • splash warm water (if using sugar cube or sugar)
  1. In a double rocks glass, muddle the sugar cube or sugar with Angostura bitters and a small splash of warm water until dissolved.
  2. If using simple syrup, swirl with bitters in a double rocks glass.
  3. Add whiskey and ice (preferably an oversized cube) and stir well.
  4. Garnish with an orange peel.
Editor's Note

It’s matter of preference, but to us nothing beats the burn of a spicy rye Old Fashioned. If you’re going for it, Rittenhouse is our rye of choice. If you don't have sugar cubes on hand, a teaspoon of sugar or a heaping 1/4 ounce of simple syrup will do the trick.

Grandma’s Old Fashioned Fruitcake Recipe

Around Christmas time for most people, this is when we bring out the best in ourselves. Our best behavior, our best gifts, our best attempts to win the ugliest Christmas sweater at your annual office party. With this festive time of year we embrace the occasion with good company and even better food.

In regards to yuletide desserts on any given year, you’re greeted with cookies, pies, cakes and other delicious treats. Another classic however that has survived the test of time is also one that many may not think to always make firsthand.

If you’ve syphoned through your grandmother’s old recipes over the years, then surely you’ve seen at least one mention of the ” world’s best fruitcake ever” by her. It would possibly be hard to see that without taking an exasperated cough and doing a doubletake. These days unfortunately fruitcake has become one of the most scoffed at baked goods in existence when it comes to Christmas treats!

Luckily this recipe is nothing compared to the fruitcake sold in convenience stores as holiday gifts. This fruit cake is moist, wholesome and rich with flavor.


The good, the better, and the yummy…

The problem with most store bought fruitcakes is that they’re normally very dry (some stale even) and lacking much flavor. In addition to the gummy bear fruit that they put in them these days, you might as well trade it out for a lump of coal!

With this fruitcake however your getting to taste real fruit such as raisins, candied cherries and pineapples. With every bite you get a taste of holiday spirit due to the combining flavors of the fruit and moist cake. This is an all around festive treat for you to deliver to family and guest and one certainly that grandma will be proud you made.

Grandma’s Old Fashioned Fruitcake Recipe

Main Ingredients: White raisins, walnut meats, green candied cherries, flaked coconut, candied pineapples

Nutrition Facts (1 slice per serving): 149 calories 4 grams of fat 28 grams carbohydrates 15 grams sugar 1 gram of protein

Best time to eat: During the Christmas/winter holidays (between December 21st and January 1st)

Fizzy, non-alcoholic drink recipes

If you use the whole all spice and cloves, tie them in cheesecloth. Heat the mixture. Stir occasionally. If you want an alcoholic drink, rum would be nice.

Place all ingredients into a blender jar. Cover, and whiz on medium speed until well blended. Pour into a collins glass, and serve.

Combine in a mixing glass, stir gently and pour over ice cubes in a highball glass.

Shake and strain into a collins glass three-quarters filled with broken ice. Add the ginger ale, and garnish with a slice of grapefruit.

Take a glass, pour the coke in the glass, then you take 7 drops of lemon juice. Garnish with a lemon slice on the rim of the glass.

Place all ingredients into a blender jar. Cover, and whiz on medium speed until well blended. Pour into a collins glass, and serve.

Build in a highball glass. Add 7-up or sprite over ice and sprinkle grenadine syrup over it. Garnish with a lemon slice and a cherry.

Mix with ice in a highball glass.

Mix together the lemon juice and orgeat syrup in a tumbler with 2 or 3 small ice cubes. Fill with soda water, stir, and serve.

Add grenadine, lemon juice and bitters to an ice-filled collins glass. Top with ginger ale, and slide an orange slice down the side of the glass.

Fill a glass with ice. Pour equal parts of each ingredient into the glass, and serve with a straw.

Pour into an ice-filled highball glass. Garnish with a slice of lime.

Pour into an ice-filled highball glass. Garnish with fruit, and serve with a straw.

Mix sugar syrup with lemon juice, to taste, in a highball glass. Fill with ginger ale, and serve.

1. Combine 4 cups of water with 4 cups of sugar in a saucepan. Bring to the boil and continue boiling for 10 minutes.

2. Combine the made syrup with the juices. Serve over ice, or serve hot with a cinnamon stick for stirring.

Add to shot glass and shoot.

Crush the mint gently in a highball glass. Fill with broken ice, add remaining ingredients and mix gently. Add straws, and serve.

Just pour the glass 9/10's Coca-Cola, and add 1/10 Jolt Cola, and guzzle.

Pour the two small bottles (Britvic size) of Orange Juice in first. Top up with Cola, the fizzier, the better. Stir.

Put a couple ice cubes into a coffee mug then add juices and mix a great morning drink.