Tarkhuna (Tarhun) Soda Recipe and How to Make It
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- čas přidán 8. 12. 2022
- What did people drink in the Soviet Union? One popular drink was Tarhun also called Tarkhun or Tarkhuna soda, which is still popular today. It is a tarragon, vanilla and lemon soda and don't let the terragon turn you off, as the combination of flavours makes a unique delicious soda.
This recipe for Tarhun is from a Soviet Union patent from 1986.
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*Getting Started Making Soda*
If you are new to making soda, welcome, and you should check out the following videos because they will show you the basics of making soda and will help answer most of your questions.
Using Essential Oils Safely • Know These Details to ...
How to Make a Soda Flavour • How to Make a Flavour ...
How to Make a Flavour Extract • How to Make an Herbal ...
Simple Syrup for Soda • How to Make Simple Syr...
How to Formulate a Flavour • Formulating Your Own F...
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#soda #drinks #tarkhun #tarhun - Jak na to + styl
as a recovering addict, I want to thank you for That you teach about non-alcoholic beverages..
I love mixology and interesting flavors but am getting to a point where I just don’t care for the feeling of drinking alcohol much, so I really appreciate your videos! Feeling inspired to get out there are try soda crafting
Awesome, and the older I get the less I feel like drinking, or at least getting hangovers.
@@Artofdrink Part of why I'm such a huge fan of your videos is that at some point I had to get sober, and soda became my new obsession as a fan of mixology. You're one of the only CZcamsrs I know that makes soda and I always look forward to your videos
@@tee_nanners thank you, and there is a lot more to come. Cheers
Good point - but I think those sodas are also excellent with booze. Tarhun works well with tequila, but also gin (and obviously vodka - you got to try it with Zubrovka)...
I absolutely love this lemonade, I'm growing tarragon so that I can make my own
I'm living in the USA.. There is a Georgian Lemonade called "Zandukeli" that I love it. I love it more than normal lemonade.
Great drink! Thanks for covering the process of making it!
I really liked seeing the entire process. Thanks for a great and informative video!
Glad you enjoyed it! Once people see how easy the process is I think it will become more popular.
Excited to try this! My wife complains the stuff you find in the store never tastes like the old days.
This is old school tarhun, and if you make some let me know what your wife thinks, I'm always curious to see how these recipes turn out. Cheers
isn't it what wifes do ? complains......@@Artofdrink
Thanks for the cool info.
Thanks that was my childhood drink thank you very much !
Tarhun is so damn good.
thanks
One of the best channel I've found in a very long time. Please, keep going! :) You were recommended by Cocktail Time with Kevin Kos, if wondering (though I don't remember if that was in some recent or old video) :D
Thank you and glad you found the channel. Kevin makes awesome videos, so much style!
Thank you Darcy - as always very cool video. I am making Tarhun by blanching and then blending tarragon - fine straining it and add citric acid, sodium citrate and sugar. And as you said, the color has a rather “olive green” (yellowish).
But it also taste very good. I am really conflicted. On one hand, I really appreciate your historic-authentic references and your systemic and food sciency approach. On the other hand, I love to keep it as least processed as possible...
One day I will convince you that steam distillation of herbs and spices is just a simple concentration step and not processed.
@@Artofdrink Haha... I do understand that already.
Love what I’m learning thanks for your time and sharing your knowledge. I dont know What kind of alcohol use?
Amazing video!! Can't wait to try making this. When will the recipe be available on Patreon?
Thanks. Should be up in about a week, I'm catching up from a bunch of different projects and have been working on a few of the info sheets today.
This is awesome. Thank you for introducing me to this world. I would love to see any of the other Solviet drinks. Citro, Bikal or Duches
I'm interested in how they achieved the pear flavor.
*Baikal
It would be awesome if you could find and make a baikal recipe!
Thank you for all the amazing content, it is extremely useful as a bartender! Any tips on making basil syrup that tastes fresh and ideally can last for some time? :)
Greetings from Copenhagen! :)
Welcome! The easiest way is to make an essence (see video on my channel) using basil essential oil. The essence will last for years and you can adjust the sweetness of the syrup however you feel it works for your drinks.
I made it and it's good, you were right that it doesn't really taste like tarragon
Awesome, and now you can see/taste how combinations of different essential oils can create new flavours. You can adjust this recipe by modifying or adding small amounts of different oils to create your own version of Tarkuna/Tarhun.
@@Artofdrink Yes I immediately thought about how could I make it better. I am also trying to make my own cola based on the Cube Cola formula. I hope to see a cola video in the future.
Definitely NOT a mass interest pleasing video, but the best kind there is for an all-in-one go-to.
Like, not a Buzzfeed article, more like a peer reviewed research paper.
Thanks, that's what I'm going for in these videos.
Love the book "Fix the Pumps" I'm not too big on alcoholic drinks so old fashioned soda recipes are more up my alley, this actually seems like an interesting mix. Any particular model of stirring plate you recommend that can be used for soda making on a budget? We're talking max $50 here.
Glad you liked Fix the Pumps. Most stirring plates in the $30 US range on Amazon are good, just make sure it comes with the magnetic stir bar. And it is always good to order a few extra stir bars.
@@Artofdrink Thanks for the tip, considering how small they are I can see the reason..also if you wanna mix multiple things one after the other.
Love the videos Darcy, got any tips or starting points for a sugar free essence or flavouring? Something sugar free but fruity to add to soda water like Bubly or LaCroix? I was thinking of something other than sugar to help suspend an essence based on your method, but was wondering if there might be an easier option for a concentrated dropper made from flavouring oils.
Glad you enjoy the videos. I'm working on a video about sugar free/low calorie soda but it is a bit more complex. The easiest solution right now is to use allulose, which is like sugar but almost no calories and you use it at the same levels as sugar so it will help keep everything in solution. For zero calorie stuff, it gets more complex as keeping the essences in solution needs a little help, but once I get the video figured out it should help.
I ended up ordering Estragon instead of Estragol. It seems Estragon has a much lower safe ppm, I wonder if it would still produce a flavorful soda?
hi i love your work and appreciate the effort you put into your videos, I had a request. Can you try making a fizzy drink with Weed(cannabis) like effect but which also tastes something like redbull?
Ah, the holy grail of soda. I might be able to, it will take some experimentation, but if you want to know what gives Red Bull some of its flavour, its ethyl maltol.
Based
Hey Darcy, it's Janne again.
I've made it to the calculation part of your "Getting started Making Soda" -series. I've made the calculation for Tarkhuna drink above according to your "Formulating Your Own Flavors" -video and I'd like to have your take on the following:
FEMA Substance: Estragon oil
Limit: 0,79 mg/L in Beverages
Density: 0,933 g/mL
Essence: 4 mL of 100% EO, or 3,732 grams, divided by 120 mL of EtOH times 1000 becomes at concentration of 31,100 mg/L.
Syrup: 2mL of essence divided by 480 mL of syrup times 31,100 mg/L becomes at concentration of 129 mg/L.
Drink: 25 mL of syrup per 205 mL of tarkhuna drink (190 mL soda + 25 mL syrup) times 129 mg/L becomes 15,73 mg/L.
According to my calculation the concentration of estragon EO in the finished beverage is almost 20-fold over the FEMA recommendation, which doesn't sound right.
I acknowledge that you offer a calculator, but in order to create a successful soda program, I need to have the ability to do the calculations without assistance.
Feel free to check the calculation, I almost get it.
Have a nice day,
Janne
The 10 ppm number comes from estragole, the compound in tarragon oil, look just one item above above estragon in the FEMA doc. Also, as I've mentioned multiple times in the videos, the FEMA amounts are averages found in foods/drinks in the 1960s, they are **not hard limits**. Though there are regulations about how much estragole, the key oil in tarragon, can be in food/drinks and estragole accounts for about 60% to 75% of tarragon oil.
Anyway, if you factor the density of tarragon oil, multiply it by the estragole content (60 to 75%, if you commercialize you'll need a supplier to provide these numbers) and though your calculation is mostly correct, the final volume of the drink is different (190+25 is 215) but my demo drink was 240, so that puts the numbers off by about 20%, but once you factor that all in, your estragole content is 10 ppm.
And for any future questions, please consider joining Patreon, thanks www.patreon.com/artofdrink
And here is the EU regulation (Annex III of the new Flavouring
Regulation) that specifies Estragol at 10 mg/kg (ppm) in non-alcoholic beverages, page 14. And that is why I focus on estragole, not estragon content. www.fsai.ie/uploadedFiles/Reg%201334_2008(1).pdf
@@Artofdrink Got the calculation. And thanks for the EU regulation. Keep in touch in Patreon.
Thanks Darcy. That Estragon Oil is real expensive here in Germany (50€ for 10ml). I wonder If I could use the fresh plant that grows in my garden to make a tincture instead. I gues the ratios would be all different, right ?
Possibly, but fresh tarragon you'll need about 50 to 100 times as much because the oil content is only around 1 to 2% in fresh plants. Plus, you'll be getting bitter and "green" flavours that may be unpleasant at high levels.
Has the recipe list disapeared from the patreon?
is possible to make this soda with the tarragon itself, rather than oils?
does the slight turbidity comes from the anise or fennel oil ( ouzo effect from anethole? )
Yes
Hey i was wondering if this can be turned into a packeged beverage? Like can this be produced at mass scale?
You can, but you'll need to add a preservative and have the estragole content analyzed to ensure your below 10 ppm. You may also need to add an emulsifier to ensure the oils stay in solution while sitting on the shelf and don't sperate. But yes, this is the starting point to make commercial soda.
Hi Darcy, so in the actual recipe there are the amounts mentioned? If yes, back then did they take into considaration PPM?
Yes, in the recipe, amounts are listed plus instructions. And the PPM was probably retroactively assigned, e.g. the governments looked at formulas used historically and then set the limits based off the recipes, not the other way around.
Would you like to make a video on Guaraná Soda from Brasil (it has some different kinds)?
At some point I might do a video on Guarana, there are a number of references to it in soda manuals around the 1900s.
What an excellent recipe! Could you use vanilla essential oil?
Thanks. Vanilla essential oil probably won't work as it is often a blended down fragrance oil that has a carrier oil like jojoba oil in it, which won't mix in water.
@@Artofdrink Ah, I have 100% steam distilled Vanilla. Would that work? It's possibly overkill.
You can try it but often the vanillin content is low, even in vanilla beans, that you don't get the strong vanilla character. Try and see.
Thanks. That makes sense. Much appreciated. I'll certainly be following you on Patreon.
I really appreciate this flavor and soda choice. I really like unique sodas with distinct blends like Moxie Cola or Fentimans' Dandelion and Burdock(very distinct, very tasty), but whenever I try and ask about where to look for other stuff like it, soda fans online seem to give answers that appear more like gimmicks than a genuine attempt at a cola; suggestions like "Bacon Soda" or "Coffee soda." These seem less like a valid attempt at creating a cola and more like something you try once, say "Yeah... That's bacon I guess" and then never try it again. I hope that criticism makes sense and that you can get what I'm talking about.
Anyways, I was too curious, so I ordered a 3-Pack or Tarkhuna, which was EXPENSIVE but I'm so excited to give it a try! Are there any other distinct sort of "pharmaceutical sodas" you'd recommend? Seems like a lot of colas either try desperately to match Cok/Pepsi(and fail) or just lean into a gimmicky flavor no one wants to try a second time. Meanwhile, I feel like "m keeping the lights on at Moxie Cola's warehouse because I buy that stuff in bulk. It's bitter, yet satisfying!
Pepsi had a digestive bitters limited edition a while ago that was great.
I understand totally. Gimmicks are good for marketing, easy for the consumer to understand, but not really a great soda. I did do a video on how to make Moxies a few months ago, and it should give you some more ideas. Cheers
Hey I noticed that in your video about orange soda, you used 95% alcohol and sperated the non-soluble oils from the essence, on the Lemon/Lime soda you did the same thing, but with 40% alcohol, and on this you've used 40% alcohol but not separated the non soluble-oils.
What's the logic for determining which method is most appropriate? Can I use the lower ABV alcohol on the orange essence? Can I forgo the seperation process if I'm not particularly fussed with cloudiness in the end product? Thanks for the tutorials.
It all depends on the oil content of the essential oil. Orange oil has high levels of terpenes that are not soluble in water, so I used a higher alcohol level but when added to the syrup it does go cloudy. If you aren't concerned about cloudiness, you can use a lower abv, but you will find your essences will separate over time, unless you remove the terpenes. The logic is chemistry, I will look at the composition of the oil (GC/MS data) and then decide. The key concern for most people is storage stability, often people think something has gone bad if it separates. For essences, they are fine, but you will need to shake them before use.
@@Artofdrink Thanks for the reply. I think I'll give it a go with a lower ABV, and won't worry about the terpenes, and see how it goes before I invest in any glassware.
Hi, Can you please make a video on how to formulate a carbonated energy drink?
It is on my list of videos to make.
@@Artofdrink Eagerly Waiting bro! This month maybe.
@@chiluxr250 probably February, have to order some ingredients
Hello Sir, I am very small manufacturer from India. I need your help. I am manufacturing natural mango syrup. After 20 days of manufacturing, mango pulp is been floting upward and separated from sugar syrup. Kindly suggest what can I do or suggest me which additives use in mango sugar syrup
Can you do a video of how to make a Malts Guinness soda ?
Maybe in the future, I do like making beer and radlers.
Where do you get the recipe?
Also give a shot to Baikal soda and Kvass (bottled soda barley-based version not from bread homebrew style)
It is from a 1986 Soviet Union patent (Method of producing paste-like concentrate for preparing soft drink), which Google translated roughly, enough to get a basic recipe. Also, there are limits on tarragon levels, so that was factored in. Kvass is on my list.
@@Artofdrink bottled Kvass was never the same as the fresh Kvass on tap, which was sold in jugs, glasses like beer
would be interested to find recipe for that type of Kvass
Where can you get vanillin in London, On?
I order mine online, but check Bulk Barn or possibly Remark
Where did you find this patent?
Google patents
What do you mean how much of essential oils I'm allowed to use due to regulation?
Tarragon has an EU and North American limit of 10 ppm of estragole (75% of tarragon oil) in drinks, but that only matter is you are serving the drinks to other people (bartender, manufacturer).
Easier to get it from the store ( Russian store).
Good luck trying to re-create the Czechoslovak “Kofola” from 1960
I have one for Kolafra, might be similar if it is a translation thing.
No. Tarkuna was originally a wormwood soda because reality is different from what it is
If you have a recipe I'd love to see it? But, wormwood (Artemisia absinthium) was mostly banded in the early 1900s because of thujone. Tarragon is also known as dragon wormwood (it is in the artemisia plant family, along with mugwort), and doesn't contain much thujone so unless there are some recipes specifying artemisia absinthium, it's probably tarragon.
I don't have a recipe but I just believe that reality was different from what it is
Tarkhuna and тархун mean tarragon. Might be an important clue?
op een fles is het in mir talen maar niet in het nederlands wat in die fles is aan produkten jammer voor nederland
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