Summer 2013 Root Beer Project, Post 8
I posted a query to one of the social networking sites, asking if any of my friends or acquaintances knew of any local restaurants which were making their own Root Beer.
Jacqueline Lounsbury suggested I stop by and try the Root Beer Kenny Dill has been making at Cotogna Restaurant.
This is my second “from scratch” Root Beer, so it wasn’t quite the shock that Ice Cream Bar provided.
Kenny has been making this for a few months, he started primarily to expand the non-alcoholic choices at the bar.
He buys ingredients, Sassafras and a few spices, at a local herb store. He boils the herbs and spices into a tea, filters, and then adds enough sugar for a 1-1 syrup. Serving is as simple as pouring the syrup over ice, adding chilled soda, and stirring.
I have to admit, I am still kind of wrapping my head around the flavors of fresh Root Beer made with real Sassafras, it’s pretty different from even the most unusual of the commercial versions.
With Kenny’s, however, I think I am starting to get the appeal.
A solid 4 out of 5 Freshly Brewed Barrels.