Rudolph's Elixir, Tipsy or not

This is my take on a festive drink called Rudolph's Spritzer, originally made with fruit juices and sodas. I've captured the flavors of the original, while leaving behind a lot of the fructose. For the "tipsy" version, add vodka. Admittedly, I have not tried it that way myself. Cheers!

Ingredients

• 288 g (.9 cups) soda syrup, one fourth of a recipe from this blog post, or make just enough (see below).
• ½ tsp (2.5 ml) real cherry extract
• ½ tsp (2.5 ml) imitation cherry extract
• 3/4 tsp (3.7 ml) almond extract
• 20 drops orange oil
• 2 drops lemon oil
• 3 drops lime oil
• 1.1 g (0.25 tsp) malic acid
• 4.8 g (1 tsp) citric acid
• 1 drops red8 drops yellow

Instructions:

1. For Syrup: Add flavorings to the soda syrup and blend well with an immersion blender. 
2. For soda: Add to cold soda water, or to cold water and use a carbonation system like the one discussed here: Home-Made Soda: Let's talk Fizzzzz, to make 1.8 liters.

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Soda Syrup, Just enough for this recipe

If you don't already have some made up, and want to make just enough for the cherry syrup, make this first. Yield: 288 g (.9 cups) soda syrup

Ingredients

• 27 g (0.14 cup) sugar
• 116 g (1.01 cup) dextrose
• 42 g (0.5 cup) Benefiber, Dex#
• 9 g (0.11 cup) Benefiber, Dex++
• 0.02 tsp (0.05 g) cream of tartar
• 103 g (0.46 cup) water
• 0.25 tsp table salt
• 0.09 tsp accent
• 0.5 drops glycerin
• 1.3 g (0.26 tsp, 42 drops) stevia drops
• 1.2 g (0.21 tsp) gum arabic*
• 0.14 g (0.02 tsp) xanthan gum*

*If you've got some mixed up from the other blog post, use 1.3 g (0.23 tsp) emulsifier blend to replace the gum arabic and xanthan gum.

Instructions

1. In the pot, mix together sugar, dextrose, fiber, and cream of tartar. Add water and optional salts for soda syrup, and stir to combine over low heat.
2. Note: be prepared to remove the pot from the heat If it begins to boil over.
3. Increase heat to medium-high, continue to stir while bring to a gentle boil (250). Wash any sugars off the sides of the pan with a wet pastry brush. Reduce heat (220), cover, and simmer 10 min. Remove from heat and cool 30 minutes or to room temperature.
4. Add water to achieve final weight/volume, to account for evaporated water.
5. Add stevia, and emulsifiers. Blend well with an immersion blender.
6. Store refrigerated.