Recipe
Homemade Craft Cola Syrup: Shelf-Stable & Perfect for Prep! Shokudo Todaka's Signature Drink
Ingredients
- 5lemons
- 10gcardamom pods
- 7cinnamon sticks
- 3kaffir lime leaves (makrut lime leaves)
- 10whole black peppercorns
- 12gwhole cloves
- 700gsoft brown sugar
- 1100mlwater
- Clubsoda, to taste
- Ice,to taste
About "Craft Cola Syrup"
A recipe for homemade craft cola syrup by Yuhei Todaka, owner of the popular restaurant 'Shokudo Todaka' in Gotanda, Tokyo. Made by simmering lemons and five spices—cardamom, cinnamon, cloves, black pepper, and kaffir lime leaves—with brown sugar and water. Simply boil for 15 minutes to create a spicy, refreshing, and authentic syrup. It is shelf-stable and perfect for making ahead. This versatile syrup can be mixed with soda water, milk, black tea, whiskey, and more.
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Tips for Making "Craft Cola Syrup"
-
Prep
- Crush the cardamom pods in a plastic bag using pliers or the back of a knife to maximize their aroma.
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Prep
- Break the cinnamon sticks in half by hand before adding them to the pot.
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Prep
- If using organic or domestic lemons, lightly wash them and slice into 1cm rounds. There is no need to remove the seeds.
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Heat control
- Once the mixture boils, reduce the heat to medium and simmer gently for about 15 minutes.
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Storage
- Let the syrup cool to room temperature before transferring it to a container. It can be stored in the fridge or at room temperature (used within 2–3 weeks at the restaurant).
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Serving
- Pour the club soda into the glass first, then add the syrup. The difference in density helps them mix naturally.
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Serving
- The recommended ratio is 6 parts club soda to 4 parts craft cola syrup.
Ingredients for "Craft Cola Syrup"
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How to Make "Craft Cola Syrup"
- 1
Lightly wash the lemons with water and slice them into rounds about 1cm thick (no need to remove the seeds).
- 2
Place the cardamom pods in a plastic bag and crush them using pliers or the back of a knife.
- 3
Break the cinnamon sticks in half by hand.
- 4
Pour 1100ml of water into a pot, then add the sliced lemons, crushed cardamom, cinnamon sticks, cloves, whole black peppercorns, and kaffir lime leaves.
- 5
Add all 700g of soft brown sugar to the pot.
- 6
Bring the pot to a boil, then reduce the heat to medium and simmer for about 15 minutes to reduce.
- 7
Turn off the heat and let it cool to room temperature.
- 8
Once cooled, transfer to a clean container for storage.
- 9
To serve, place ice in a glass, pour in the club soda first, and then add the craft cola syrup (recommended ratio: 6 parts club soda to 4 parts syrup).
Detailed Commentary on "Craft Cola Syrup"
* Content organized by topics from the video.
A Hidden Gem? Sharing the Love for Craft Cola
Yuhei Todaka, owner of the popular Gotanda restaurant 'Shokudo Todaka,' shares the charm of his restaurant's hidden signature drink: craft cola. While popular first-round drinks at this all-you-can-drink spot include their famous 'Todabiano,' lemon sours, and 'Todaka Highballs,' the craft cola is actually ordered less frequently. As a non-drinker who loves cola so much he orders it even at sushi restaurants, Todaka has an extraordinary passion for his homemade version. Driven by a burning desire for more people to try it, he uses this video to share his simple and delicious recipe, which was also featured in his recipe book 'Daily Home Todaka' published a year ago.
Surprisingly Simple! Selected Ingredients
Here are the ingredients needed for the craft cola. Prepare 5 lemons, 700g of soft brown sugar, and 1100ml (1.1 liters) of water. The key flavor-defining spices are 10g of cardamom, 7 cinnamon sticks, 12g of cloves, 10 black peppercorns, and 3 kaffir lime leaves (often used in Thai cuisine). You might be shocked by the amount of sugar, but Todaka explains that this sweetness is essential to balance the flavors. The spices used are almost identical to those in the restaurant's famous 'Todaka Curry.' Since they are all easily found at supermarkets, it is surprisingly easy to gather the ingredients at home.
Slicing Lemons & Chatting About Cola History
Start by prepping the lemons. Since we are using domestic lemons, lightly wash them with water and slice them into rounds about 1cm thick. Since you won't be eating the lemons directly, you can put them whole into the pot with the seeds still in to extract the aroma. While slicing, Todaka shares a fun trivia fact: 'Apparently, cola was originally sold as medicine.' The conversation then shifts to when the craft cola trend started, reflecting on how the boom rapidly spread about 10 years ago before the pandemic, sparked by the appearance of 'Iyoshi Cola.' Expressing his respect for individuals who challenged the corporate-dominated cola industry with handmade recipes, he cheerfully continues slicing the lemons.
Unlocking Spice Aromas: Tips for Adding Spices
Once the sliced lemons are in the pot of water, it's time to prepare the spices. Instead of adding the cardamom pods whole, place them in a plastic bag and crush them with pliers or the back of a knife to maximize their aroma. Add the crushed cardamom, cloves, whole black peppercorns, and kaffir lime leaves to the pot. Break the cinnamon sticks in half by hand as you drop them in. The moment the spices hit the pot, a rich aroma fills the air, prompting Todaka to exclaim, 'Wow, what an amazing scent!' Finally, pour in all 700g of soft brown sugar to add color and depth. With that, the prep is complete. It is incredibly simple—all that's left is to heat it up.
Simmer to Perfection! Shelf-Stable Syrup
Place the pot with all the ingredients on the stove. Once it boils, reduce the heat to medium and let it simmer gently for about 15 minutes. As it simmers, the wonderful aroma of spices and lemon wafts up, stimulating the appetite. After 15 minutes, turn off the heat and let it cool to room temperature. Your craft cola syrup base is complete! A great benefit of this syrup is that it can be stored at room temperature as well as in the fridge. Since it doesn't take up fridge space, it is incredibly convenient for making in bulk. At the restaurant, they make large batches and go through them in about 2 to 3 weeks. Keeping a batch at home means you can enjoy authentic cola anytime.
The Golden Ratio: Todaka's Serving Tips & Twists
Dilute the finished syrup with club soda to serve. Todaka's recommended golden ratio is 6 parts club soda to 4 parts cola syrup. Here, he shares his unique tip: 'Pour the club soda into the glass first, then add the syrup.' This is based on the same principle as 'Oyuwari' (shochu with hot water—hot water first, then shochu) from Todaka's hometown of Kagoshima; due to the difference in density, they mix beautifully on their own without needing to stir. Tasting the finished cola, Todaka praises it enthusiastically: 'Mmm, delicious!' Compared to commercial cola, the spice aroma is remarkably stronger, and the acidity of the lemon leaves an incredibly refreshing aftertaste. He also suggests endless variations, such as mixing it with milk, adding a splash to black tea, making a whiskey coke, mixing with beer, or pouring it over vanilla ice cream.
About 動画 de 食堂とだか 料理人・戸高雄平
動画 de 食堂とだか 料理人・戸高雄平
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