Lagidze water

Ingredients

Tarkhuna syrup

• 1large bunch fresh tarragon
• 300 gsugar
• 300 mlwater
• juice of 1 lemon

Chocolate and cream syrup

• 100 gcocoa powder
• 300 gsugar
• 300 mlwater
• 100 mldouble cream
• 1 tspvanilla

To assemble

• chilled sparkling water
• ice

Directions

1. Blend the blanched tarragon with a little of the water until fine, then strain it through a cloth.
2. Boil the sugar and remaining water into a syrup, cool it, then stir in the tarragon liquid and lemon juice off the heat.
3. Add the herb liquid cold. For the chocolate and cream syrup, whisk the cocoa and sugar with the water and simmer for 5 minutes until smooth and glossy.
4. Cool it, then stir in the cream and vanilla. Keep the syrups refrigerated and use them within two weeks. To serve, pour about 40 ml of syrup into a tall glass.
5. Fill with well-chilled sparkling water, pouring down the side of the glass.
6. Pour the water down the side, not into the middle, or you lose most of the gas immediately.
7. Stir once, gently, from the bottom, and serve at once. The proportion is roughly one part syrup to six of water, adjusted to taste, and it should be refreshing rather than sticky.

Technique

• Tarkhuna, the tarragon soda, is the most recognised flavour across the former Soviet Union.
• Commercial tarkhuna is coloured bright green artificially; a homemade one is a much duller natural green.
• The syrups are made in small batches and are meant to be used fresh.

Substitutions

• Bottled tarragon or fruit syrups sold in Georgian and Eastern European shops.
• A soda siphon in place of bottled sparkling water.

Variations

• Made with feijoa, grape or sour cherry syrup.
• The chocolate and cream version.
• With a scoop of ice cream floated on top.

History

Created by pharmacist Mitrofan Lagidze in 1887; his Tbilisi shop supplied the Soviet elite and international fairs.

Frequently asked questions

What is Lagidze water?

Lagidze water is a drink from Georgia: syrup soda made to order, including a famous chocolate and cream flavour. Created by pharmacist Mitrofan Lagidze in 1887; his Tbilisi shop supplied the Soviet elite and international fairs.

How long does Lagidze water take to make?

Lagidze water takes 30 min for the syrup of preparation and 15 min of cooking. The recipe makes 1 glass. It is rated easy to make.

What can I substitute in Lagidze water?

Yes, within limits. Bottled tarragon or fruit syrups sold in Georgian and Eastern European shops. A soda siphon in place of bottled sparkling water.

What is the most important thing to get right in Lagidze water?

Stir once, gently, from the bottom, and serve at once. The proportion is roughly one part syrup to six of water, adjusted to taste, and it should be refreshing rather than sticky.