The recipe
- 5 ozOrange soda (Fanta)150 ml
- 5 ozLemon-lime soda (Sprite)150 ml
- ¾ ozGrenadine20 ml
- 1 dashAlcohol-free aromatic bitters
- 3 slicesCucumber
- 2 slicesLime or lemon slices
How to make it
- 1Fill a beer mug or tall glass with ice.
- 2Pour in the orange soda, lemon-lime soda and grenadine, add the bitters and stir.
- 3Add the cucumber and citrus slices.
Garnish: Mint leaves (optional).
Variations: Kitchen Butterfly makes it with blackcurrant cordial (Ribena) in place of grenadine and squeezes in lemon, lime and orange. Some bars add a little vodka or rum.
Scaled from Afrifoodnetwork’s jug (4 cups each soda, ½ cup grenadine, a few dashes of bitters) to 300 ml of soda. Its bitters are Angostura, which it notes contains alcohol; this line calls for alcohol-free aromatic bitters.
The ratio
1 : 1
In parts, a Chapman is 1 orange soda and 1 lemon-lime soda. Plus a touch of grenadine. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Zero Proof
- Arnold Palmer — Iced tea with a third as much lemonade over ice: the golfer’s own lunchtime drink, tart and barely sweet.
- Cinderella — Orange, pineapple and lemon shaken with a little grenadine and lengthened with soda: a long, fresh, fruit-punch sour.
- Egg Cream — Chocolate syrup and cold milk whipped up with a hard stream of seltzer: a New York soda-fountain classic with a tall foamy head and, despite the name, no egg and no cream.
- Espresso Tonic — A double espresso poured over a tall glass of tonic and ice so it floats in a dark layer: bitter, fizzy and bright.
- Ice Cream Soda — Syrup and cream fizzed up with soda water and crowned with scoops of vanilla ice cream: the soda-fountain treat, eaten with a spoon and drunk through a straw.
- Lemon, Lime and Bitters — Clear lemonade and lime over ice with dashes of aromatic bitters on top: Australia’s pub soft drink, pink-tinged and gently bitter.