Psych Soda: Roasted Pineapple Soda and Jamaican Jerk Cola

Let it be known that I'm a Psych fan.  I'm not as die hard as some.  I have not tried to spot the pineapple in every episode, nor have I memorized all of Gus's nicknames.  But I have been known to quote the phrase, "I've heard it both ways." on occasion.

As a tribute to the fact that Season 8 starts today, I've put together some tasty recipes for all the devoted Psych-O's out there.  And since writing/editing/proofing my book put recipes on hold for a while, I'm glad to have the chance to start posting some more, so here goes:

What says Psych better than pineapple.  While (as far as I know) Shawn Spencer and Burton Guster have never indulged in roasted pineapple, that has always been my favorite way to eat it ever since my first stop at the Rodizio Grill.  With some smoked malt and some pineapple juice (you can crush your own if you want), this is certainly a tasty treat that would surely fit well with my Fist Bump Soda *pseudo* brand.  (Someday my friends, some day.)

For one gallon of finished soda:
2 1/2  c pineapple juice
1/4 c smoked malt
2 c sugar
1 1/2 c water
Add to 1 gallon carbonated water or club soda (about 4 liters)

Bring the sugar, 1/2 c pineapple juice, and 1/2 c water to a boil.  Using a candy thermometer heat to 240°F.  Remove from heat and set aside.  Bring the other 1 c water to a boil and remove from heat.  Coarsely mill the smoked malt and add to the water just after removing it from boiling.  Allow to steep for 15-20 minutes, then strain the solids through a coffee filter and add the liquid to the sugar solution.  Allow the syrup to cool before adding to carbonated water.

"Should I slice this up for the road?!" No, Shawn, just grab the bottle off the counter.

And as an added bonus, I've thrown in this recipe for Jamaican Jerk Cola.  Even though it's been a while since I've heard Shawn finish a conversation with "Dude, jerk chicken!", I'm certain even Jamaican Inspector Man is sure to imbibe.  (Do it Dule. I dare you.)  Jamaican Jerk seasoning already shares similar ingredients to the regular cola recipe I've posted, so it really does ends up tasting like a spicier, thymier cola.  The differences from straight cola are some allspice, thyme, peppercorns, cider vinegar, and chipotle (sorry, I didn't have any Scotch Bonnet Chiles for authenticity).  No chicken necessary.

For one gallon of finished soda:
2 Tbsp lemon juice
1 c brown sugar
1 c white sugar
1 3/4 c water
1 tsp ground allspice
1 tsp ground thyme
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 tsp ground ginger
1/2 tsp whole peppercorns
1/2 tsp ground chipotle
1 Tbsp orange juice concentrate
2 Tbsp lime juice
1 Tbsp cider vinegar
1/4 tsp rum flavor

Bring the sugars, lemon juice, and 3/4 c water to a boil.  Using a candy thermometer heat to 240°F.  Remove from heat and add the orange juice concentrate, lime juice, and cider vinegar then set aside.  Bring the other 1 c water to a boil and remove from heat.  Add the spices to the water just after removing it from boiling.  Allow to steep for 15-20 minutes, then strain the solids through a coffee filter and add the liquid to the sugar solution, press the spices in the filter to remove as much of the water as possible.  Add the rum flavor and mix well.  Allow the syrup to cool fully before adding to carbonated water.

Careful, Gus, it's a little spicy. "Please! I'm 1/4 Jamaican!"

Psych Season 8 Starts January 8th.  Supposedly there's a Harry Potter themed episode, so pull out your butterbeer.  Come to think of it, I may have to whip up a "Prisoner of Marzipan" soda for that one.