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When I made this video I said there was going to be an formula sheet available, but for some reason I never got around to it until now. So if you've been looking for the written formula, here it is. If you have questions, let me know.

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Tarkhuna (Tarhun) Soda Recipe and How to Make It

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. Patreon: https://www.patreon.com/artofdrink Essential Oil and Flavour Suppliers https://artofdr.ink/suppliers Calculation Form for Soda Formulations https://artofdr.ink/calc-form **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 https://youtu.be/9SZLCedj1JI How to Make a Soda Flavour https://youtu.be/DYm9BidnF4w How to Make a Flavour Extract https://youtu.be/EvkbCkg9bPs Simple Syrup for Soda https://youtu.be/v-ObB8T5ZrA How to Formulate a Flavour https://youtu.be/FSL6pVrV8Pw Art of Drink https://www.artofdrink.com Twitter: https://twitter.com/dsoneil Camera Gear Panasonic GH6 w/ 12-32mm F2.8 (primary) Olympus E-M1 MkII w/ 12-40mm F2.8 Olympus E-M5 MkIII w/ Leica 25mm F1.4 #soda #drinks #tarkhun #tarhun

Comments

Emmanuel Isunza

Hello Darcy. Great video as always! One question: is it better to use different essential oils to make an essence or is it better to make individual essences and then mix them into one? Thanks in advance!

Darcy S. ONeil

When learning, individual essences will help you understand what each compound contributes to a flavour. But in general, compound flavours are more efficient and less expensive, so once you have a good understanding I'd go with compound essences.

Todd Ellner

Kachka Cookbook: A Return to Russian Cooking has an excellent recipe for Tarhun which is very close to yours.