200 dirty sodas. Three ingredients each. All 200 of them.Three means three. One soda, plus two things you pour from two containers. Not three ingredients and a homemade syrup that takes four more. Not three and a garnish that carries the flavor. Ice is not one of them, and it never was.Every recipe in this book was audited against that rule, which is why the shopping list stays short and the method stays two lines long.Inside the book200 recipes of exactly three counted ingredients: one soda base and two measured additions, in US units with metric alongsideTen one-bottle pantry plans - buy a single syrup and get a run of genuinely different drinks out of itA use-again pointer under every recipe, sending the bottle you just opened into two more drinksStarter lists for 5, 10 and 20 drinks, so a first shop is four or five items and not a syrup aisleFive families: cola and spiced cola, lemon-lime and citrus, root beer and cream soda, fruit soda, and dessert styleCaffeine, dairy and allergen status on every card, with base, ingredient and status indexes at the backWhen a simple drink goes wrong - a short fix list for foam, separation and flat sweetnessWho it is forFirst-time drink makers. Anyone who has bought a bottle of syrup for one recipe and watched it go dusty. Teenagers and older children mixing their own with an adult nearby. Small kitchens, small budgets, and anyone who wants a treat without a project.How the recipes are writtenEvery drink is built in a 20 oz (590 ml) glass: measure two additions, add ice, pour the soda slowly, finish with the creamy line if there is one. Stir once. That is the whole method for most of the book.The Home Drink BarBook 1, Dirty Soda Bar at Home - 200 measured recipes across the widest flavor rangeBook 2, Dirty Soda Party Bar - 200 party recipes, 12 menus, plans for 8 to 40 guestsBook 3, Dirty Soda Made Simple - the shortest route in: three ingredients, every timeOne bottle, two more drinks, and nothing in the cupboard going to waste.
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