Dirty Soda Recipe

Make blackberries spiced syrup

Combine 0.5 cups blackberries, 0.5 cups granulated sugar, and 0.25 cups water in a small saucepan. Muddle slightly with a spoon, then bring to a gentle simmer over medium-low heat, stirring until the sugar dissolves and berries break down, about 4–6 minutes. Remove from heat and let cool 5 minutes. Stir in 0.5 cups NOA non-alcoholic spiced rum, pressing the berries to release more flavor. Let sit 10 minutes to infuse.

Strain the syrup through a fine mesh sieve or cheesecloth into a bowl, pressing solids to extract as much liquid as possible. Discard solids or reserve a spoonful for garnish. Cool syrup to room temperature (or chill briefly in fridge) before using. This yields roughly 3/4 cup syrup; use 1/2 oz–1 oz per drink as directed below.

Juice a fresh lime to measure 1 oz (about one medium lime). Measure 1 oz cranberry juice. Prepare lime wheel and two blackberries for garnish and set aside.

Fill a highball glass with about 1 cup of ice (crushed or cubes).

Add 0.5 oz (about 1 tablespoon) of the prepared blackberry spiced syrup into the glass. If you prefer more pronounced blackberry/spice flavor, use up to 1 oz.

Pour in 1 oz fresh lime juice and 1 oz cranberry juice over the syrup and ice.

Gently stir once to combine syrup and juices with the ice so flavors marry but carbonation is preserved.

Top carefully with 6 oz chilled Coca-Cola, pouring slowly to retain fizz. Give a gentle stir (1–2 turns) to integrate the cola without flattening it.

Float 0.5 oz NOA non-alcoholic spiced rum on top by pouring it slowly over the back of a spoon held just above the drink surface; this intensifies the spiced rum aroma without adding alcohol.

Garnish with a lime wheel on the rim and two blackberries dropped into the drink or speared on a pick. Serve with a straw and a stirrer.